Lentil Salisbury Steaks with Mushroom Gravy (serves 8)
Lentil “Salisbury Steaks” with Mushroom Gravy
Serve these with sautéed green beans and mashed potatoes for a “retro” weeknight supper. The “steaks” can be prepared in advance and baked while you are making the gravy, potatoes and beans. Using a healthy splash of A-1 sauce in this recipe brings back memories of enjoying the meat-based version of this supper in the 1950’s. ~ Glyn and Will
1/2 cup Quinoa
2 cups cooked drained dry lentils
1 cup shredded carrot
1 cup finely chopped onion
1/4 tsp. garlic powder
2 tbsp. A-1 Sauce
1/4 cup Catsup
1/4 tsp Each of salt, pepper, oregano and thyme.
1/2 cup oatmeal
1 cup sliced fresh mushrooms
1 shallot, sliced
1 tsp garlic clove, minced
1 tbsp. margarine
1 packet George Washington Rich Brown Broth
1 tbsp. A-1 Sauce
1/2 cup dry red wine such as cabernet sauvignon
1 cup water
1 tbsp cornstarch
For the “Steaks”
1 Preheat the oven to 400°F.
2 Prepare the quinoa according to the package instructions. Let cool to just warm.
3 Drain the lentils and place in a mixing bowl..
4 Grate the carrot and finely chop the onions and add to the lentils.
5 Add the garlic powder, A-1 sauce, catsup, salt, pepper, oregano and thyme.
6 Add the cooked, cooled quinoa and mix well.
7 One tbsp at a time, add the oatmeal, mixing well, until the mixture feels firm enough to hold together. It should not be wet.
8 Form into patties the size of your choice and place on a parchment lined baking sheet.
9 Bake at 400°F for 30 minutes, turning once. Meanwhile prepare the gravy and the side dishes.
For the Gravy
1 Sauté the mushrooms, shallot and garlic in the margarine.
2 Stir in the Brown Broth, the A-1 sauce, and the wine.
3 Dissolve the cornstarch in the water, and add to the gravy, stirring until it thickens.
4 Simmer for 3-5 minutes, adjust the seasoning and keep hot. Serve with the patties.
Yield: 8 patties
Degree of Difficulty: Moderately difficult
Oven Temperature: 375°F
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Serving size: 1/8 of a recipe (7.4 ounces).
Very creative! I’ll suggest this recipe for one of my clients who is vegan. Thanks for sharing! 🙂