Description
Slow Cooker Salisbury Steak features tender plant-based patties simmered in a rich mushroom and onion gravy made from simple, wholesome ingredients. This comforting and hearty meal is effortless to prepare, perfect for family dinners or meal prep, and pairs wonderfully with mashed potatoes, rice, or whole grains.
Ingredients
Scale
For the Plant-Based Steaks
- 1 lb ground plant-based protein
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 tablespoon plant-based butter
For the Mushroom Gravy
- 8 oz sliced button or cremini mushrooms
- 1 cup chopped onion
- 2 tablespoons vegetarian Worcestershire sauce (natural)
- 1 tablespoon apple cider vinegar
- 2 cups beef-style broth (plant-based)
- 1 to 2 teaspoons natural gelling agent
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon plant-based butter
Instructions
- Preparing the Plant-Based Steaks: In a mixing bowl, combine ground plant-based protein with finely chopped onions, minced garlic, salt, pepper, and paprika. Mix thoroughly and shape the mixture into oval patties that will hold up well during cooking.
- Browning the Patties: Heat plant-based butter in a skillet over medium heat. Lightly sauté patties until they develop a golden crust on both sides, sealing in flavor and giving texture before slow cooking. Remove patties and set aside.
- Sautéing Vegetables: In the same skillet, add plant-based butter if needed and sauté sliced mushrooms and chopped onions until softened and fragrant, about 5-7 minutes. This develops the base flavors for the gravy.
- Combining Ingredients in the Slow Cooker: Place the browned patties into the slow cooker. Pour the sautéed mushrooms and onions over them. Add vegetarian Worcestershire sauce (natural), apple cider vinegar, plant-based beef-style broth, dried thyme, paprika, salt, and pepper. Sprinkle in the natural gelling agent to help thicken the gravy as it cooks.
- Slow Cook and Serve: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until patties are tender and the mushroom gravy has thickened. Taste and adjust seasonings before serving. Serve hot with mashed potatoes (plant-based), rice, or whole grains and garnish with fresh parsley or chives.
Notes
- Brown the patties well to create a crust and prevent them from breaking apart during slow cooking.
- Use fresh mushrooms for better moisture and richer flavor.
- Do not skip the natural gelling agent; it thickens the gravy without causing unpleasant texture.
- Adjust salt, pepper, and acidity after cooking to refine taste.
- Keep the slow cooker lid closed during cooking to maintain consistent temperature.
- Prep Time: 20 minutes
- Cook Time: 6 to 8 hours (low) or 3 to 4 hours (high)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 patty with gravy
- Calories: 320
- Sugar: 4g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 0mg
Keywords: Slow Cooker, Salisbury Steak, Plant-Based, Mushroom Gravy, Comfort Food, Gluten Free
