One of Deniz’ favorite TV dinner dishes is Meatloaf/Salisbury Steak with mashed potatoes and gravy. They’re super cheap, but there just aren’t any vegetarian versions available. Thank goodness for Sandra Lee and her semi-homemade, super simple ways of cooking. Below is a vegetarian adaptation of her Salisbury Steak with Mushroom Gravy recipe. It’s succulent, and has that delicious meaty depth of flavor that Deniz is so fond of.

Ingredients:

2 boxes (8 patties) of Morningstar Grillers Original

1 (10-ounce) can condensed cream of mushroom soup, divided

1/2 cup panko bread crumbs

1 egg, lightly beaten

1 onion, chopped

1 teaspoon steak seasoning (we used Montreal)

2 tablespoon vegetable oil

2 tablespoons butter

1/4 cup brandy

1 (8-ounce) package sliced fresh mushrooms

2 cups veggie bouillon (1 Knorr vegetarian bouillon cube mixed with 2 cups of boiling water)

5 T vegetarian brown gravy mix

Instructions:

Toast the veggie beef patties in the oven for 13 minutes on 380°F. Pulse the toasted patties a food processor (or chop manually) to a ground beef consistency.

In a large bowl, combine beef, 1/4 can mushroom soup, bread crumbs, egg, onions, and steak seasoning. Mix thoroughly and shape into 10 oval patties. Flatten each patty to about ½ – ¾ inch thick.

Heat oil in large skillet over medium-high heat. Brown patties on both sides, remove from the skillet, and set aside.

Heat the remaining butter and brandy in the skillet. Add the sliced mushrooms and saute for 7 minutes. Add veggie broth and whisk in gravy mix until smooth. Stir in the remaining mushroom soup.

Spoon gravy over top of the patties and serve.