Vegan Burger Steak with Mushroom Gravy
Elevate your plant-based dining experience with this savory Vegan Burger Steak with Mushroom Gravy recipe. Packed with protein from mashed black beans and rolled oats, these hearty vegan patties are perfectly seasoned with smoked paprika, garlic, and soy sauce for a flavor boost. The rich and velvety mushroom gravy, made with sautéed mushrooms, vegetable broth, and a hint of thyme, adds an indulgent touch to every bite. Ready in under an hour, this completely dairy-free and meat-free comfort food is ideal for weeknight dinners or special occasions. Serve with a side of mashed potatoes or steamed veggies for a wholesome meal that’s as satisfying as it is nutritious!
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Recipe Information
Ingredients
- 1 15 oz can Black beans, canned
- 1 cup Rolled oats
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 2 tablespoons Soy sauce
- 2 tablespoons Ground flaxseed
- 3 tablespoons Water
- 2 tablespoons Nutritional yeast
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- 2 tablespoons Olive oil
- 1.5 cups Mushrooms, sliced
- 1 cup Vegetable broth
- 2 tablespoons All-purpose flour
- 1 tablespoon Vegan Worcestershire sauce
- 0.5 teaspoon Thyme, dried
Instructions
Drain and rinse the canned black beans well, then mash them in a large bowl until they reach a chunky consistency.
Mix ground flaxseed and water in a small bowl to make a flax egg. Set it aside to thicken.
Add the rolled oats, finely chopped onion, minced garlic, soy sauce, nutritional yeast, smoked paprika, black pepper, and salt into the mashed black beans. Stir to combine.
Mix in the thickened flax egg until everything is well incorporated.
Divide the mixture into four equal portions and shape each into a patty, about 1 inch thick.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the patties for 4-5 minutes on each side or until browned and cooked through. Remove and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the sliced mushrooms over medium heat until they release their moisture and start to brown, about 5 minutes.
Sprinkle the flour over the mushrooms and stir to coat evenly. Cook for an additional minute.
Gradually stir in the vegetable broth, breaking up any lumps with the back of a spoon. Add the vegan Worcestershire sauce and dried thyme. Bring to a simmer and allow the sauce to thicken, about 3-4 minutes.
Season the mushroom gravy with additional salt and pepper to taste.
Serve the vegan burger steaks topped with generous spoonfuls of mushroom gravy. Enjoy your comforting plant-based meal!
Nutrition Facts
Calories |
1341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4501 mg | 196% | |
| Total Carbohydrate | 181.5 g | 66% | |
| Dietary Fiber | 48.8 g | 174% | |
| Total Sugars | 15.8 g | ||
| Protein | 64.6 g | 129% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 338 mg | 26% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 3163 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
