Indulge in a comforting classic with a healthy twist through Salisbury Steak made with veggie patties, creating a well-rounded meal that's both nourishing and satisfying.
471
Cal
22gr
Fat
26.5gr
Prot
68gr
Carbs
10gr
Fibre
‘The dish shown here is one option, and yours may vary based on Ingredients and Preferences’
- Prep Time: 15 mins
- Cook Time: 20 mins
- Serves 4
Ingredients
- 4 veggie patties
- 1/2 onion (chopped)
- 8 ounces mushrooms (sliced)
- 2 cloves garlic (minced)
- 2 pounds potatoes (peeled and quartered)
- 4 cups spinach
Seasonings
- 2 tablespoons flour
- 2 tablespoons soy sauce
- 1 teaspoon Dijon mustard
- 2 cups vegetable stock
- 2 cups milk
- Fresh thyme
- Salt and pepper
- Olive oil
Garnish
- Additional fresh herbs like rosemary or sage
How to Cook
- Heat 1 tablespoon olive oil in a skillet over medium heat. Cook veggie patties until heated through.
- Boil potatoes in salted water until tender, about 15 minutes. Drain, return to pot, add warmed milk and olive oil, and mash until smooth. Season with salt and pepper.
- Heat 1 tablespoon olive oil in another pan. Sauté spinach until wilted. Season with salt and pepper.
Make the gravy:
- Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onions and mushrooms until browned.
- Stir in garlic and cook for 1 minute. Sprinkle with flour, stir to coat. Gradually whisk in vegetable stock, add soy sauce, Dijon mustard, and thyme.
- Simmer until thickened. Season to taste.
Assemble the dish:
- Plate each veggie patty with a scoop of mashed potatoes and a side of spinach.
- Ladle the mushroom gravy over the veggie patties.
Tips on How to Serve
For a thinner gravy, add more vegetable broth. For a thicker gravy, let it simmer longer or add a bit more flour. Feel free to use other herbs like rosemary or sage for a different flavor profile in the gravy.
