How to make:
Vegan Hamburger Steaks with Mashed Potatoes and Mushroom Gravy
These Vegan Hamburger Steaks make a savory meatless dinner that everyone at the table will love. Serve them with mashed potatoes & mushroom gravy to take them to the next level!
Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hour
Author:
Yield:
4 1x
Rating:
Ingredients
- 2 packages Dr. Praeger’s All American Veggie Burgers
For the mashed potatoes:
- 3 medium russet potatoes, chopped into 1-inch chunks
- 2 tablespoons nutritional yeast
- 1 tablespoon olive oil or vegan butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- Dash of turmeric, for color (optional)
For the mushroom gravy:
- 1 tablespoon cooking oil or vegan butter
- 8 ounces mushrooms, stems removed and sliced
- 3 cloves garlic, minced
- 3 tablespoons white whole-wheat flour (or all-purpose gluten-free flour)
- 1 teaspoon tapioca starch
- 1 ½ cups vegetable broth
- ½ teaspoon ground thyme
- Salt and pepper, to taste
Instructions
- Preheat oven to 450F. Cook Dr. Praeger’s All American Veggie Burgers according to package directions.
- Fill a large pot with water; bring to a boil. Add potatoes; cook for 10-15 minutes, until potatoes are fork tender. Drain; return potatoes to pot. Add nutritional yeast, oil or butter, salt, pepper and turmeric.
- In a medium skillet over medium heat, warm 1 tablespoon oil. Add mushrooms; cook for 10 minutes, stirring often, until mushrooms are lightly browned. Add garlic; cook for 1 minute, until fragrant. Add flour and starch; stir to coat mushrooms evenly and remove any chunks. Slowly pour in broth, stirring constantly. Reduce heat to simmer and cook until gravy is thick but pourable. Add thyme, salt and pepper; stir. Remove from heat.
- Serve a scoop of mashed potatoes with a veggie burger topped with mushroom gravy. Add sauteed greens, if desired.