Vegan Friday: Salisbury steak potato


When I was little, my mom used to buy us Salisbury steak TV dinners. I mostly just liked them because they came with mashed potatoes, but the gravy wasn’t bad, either. Think of this as a grown-up, vegan version with a lot better nutritional content.


Two baking potatoes
Two vegan hamburger patties
1/2 lb. sliced mushrooms
Small onion, chopped
Olive oil
Flour (about 2 tbsp.)

Bake potatoes. I like to start them in the microwave for about three to four minutes, then brush them with olive oil, wrap them in foil and finish them in the oven. That way, they don’t take forever to cook, but they still taste like a baked potato ought to taste. If you’re in a hurry, you can either bake yours ahead of time or just nuke them, though.


Saute mushrooms and onions in a couple of tablespoons of olive oil until onions are clear. Add about two tablespoons each of margarine and flour and cook, stirring constantly, until flour is browned. Add water, a little at a time, whisking constantly to make a smooth gravy. (As smooth as it can be with mushrooms and onions in it, anyway.)


Warm up vegan hamburger patties in the microwave. Cut patties in half. Split potatoes, insert a patty in each and top with gravy. Serve immediately.