meaty

This Meaty Vegetarian Salsbury Steak Meatloaf, or meatballs is the perfect addition to your holiday meal, whether it's Christmas, Thanksgiving, Easter or any day really, this delicious &amp; easy vegan seitan steak recipe has it going on. I mean come on! Who doesn't like Thanksgiving Vegan Meatloaf with gravy, YUM!

Vegetarian Salsbury Steak with Mushroom Gravy (Vegan) (Meatball version)

green lentils

Vital Wheat Gluten

onion

tbsp oil

garlic, chopped

tsp "Better than Beef Bouillon vegetarian no beef soup base"

tbsps Braggs or Lite Tamari

tsp liquid smoke

Worcestershire

ketchup

tsp salt

tsp pepper

tsp mustard

mushrooms

garlic cloves, finely chopped

water

tbsp "Better Than Beef Bouillon vegetarian no beef soup base"

tbsps Braggs, or Lite Tamari

yeast

tbsps flour, regular

poultry seasoning

tsp fennel

tsp fresh rosemary, finely chopped

salt & pepper

Add the onion and oil to large skillet, on medium heat, saute for 7 minutes or so till golden brown. Add the garlic, pinch of salt and pepper &amp; cook for minute or two longer. add to small bowl, set aside.* IF AVOIDING OIL use a non stick pan and saute onions and garlic in a little water or veg stock till cooked.

Next process mushrooms in food processor, in two batches, scraping down sides if necessary, till quite small, slightly mushy, but with some texture remaining. Add to large glass mixing bowl.

Next add your lentils to food processor with onion garlic mixture, pulse a few times. You want the lentils to retain some texture.

Add rest of ingredients to bowl except gluten flour and mix well. I usually taste the mix at this point, don't worry if it seems a little salty, once the gluten is added it's perfect.

Now add your Vital Wheat Gluten and mix for 2 to 4 minutes, ( I usually do this by hand, like mixing dough) till you see strands forming in the gluten. The strands are what holds your veggie loaf together.The mixture will be moist not dry, but will not stick to your hands.

Lightly grease a 9x13 baking dish (I use a glass casserole dish) or if *AVOIDING OIL use non stick pan and line with parchment paper

Add the loaf mixture and spread evenly in the pan, lightly brush top with oil (opt)

let cool in pan on cooling rack for 15 mintes

INSTRUCTIONS FOR VEGAN SALSBURY STEAK:

Add onions, sliced mushrooms and oil to same skillet , set to medium heat, saute for 5-7 minutes or so, till onions are browning and soft and mushrooms are cooked, then add garlic and pinch of salt &amp; pepper . Cook for another minute, transfer half the mixture to small bowl, set aside. If *AVOIDING OIL saute in a non stick pan with a little water or veggie stock.

Add the spices and flour stir for a minute, then add rest of ingredients to pan( except mushrooms/onions you set aside earlier). whisk till all flour is incorporated. Bring to a boil, reduce to a simmer for couple minutes till gravy has thickened.

Add gravy to blender and process till smooth. Return gravy to pan and add mushroom, garlic mixture, reheat if necessary.

Taste for seasonings, add more salt &amp; pepper if necessary

INSTRUCTIONS FOR MUSHROOM GRAVY:

I love your burger recipe, I’ll have to try this.

I made this recipe on Friday. really good, that gravy is amazing! My kids loved it. It was my first time using vital whet gluten, it was easier than I thought.The texture was so much like meat! Should've made mashed potatoes though instead of baked. thx!

Yes please! Going to have to try and tackle this recipe

My family loves this recipe! It’s one of our regulars. Thanks!

Just made this!!! AMAZEBALLS!!!! I love garlic so I used more gloves for each recipe.... soooooo good!!!!!! ???? thank you!!

This is absolutely delicious.  I recently took the veggi/vegan route and love finding alternative recipes to firm favourites and this one is hard to beat. On a bed of sweet potato mash, it's a real winner! Just one tiny comment though: it's 'Salisbury' not 'Salsbury'. 
The flavour is not affected!

I am vegetarian and don’t much care for imitation meat texture but I am so lacking in protein that I started making meat substitutes using vital wheat gluten. I was doubtful of this after baking it because I tried it out and it was really chewy but once it soaks in the gravy I feel like I’m eating the Salisbury steaks my mom made when I was little. Also, I didn’t have green lentils on hand so I used freekeh instead.   A bit less than 1/2 cup of uncooked freekeh amounted to the 1.5 cups needed for the recipe.  Now I have food prepared for the weekend and will be improving my protein intake as well!

Oven Baked Country-Style Pork Ribs are the most meaty, tender, and succulent oven baked ribs that you&#039;ll ever eat! This recipe is so easy to follow and make. Everyone will love these country-style ribs so much that you&#039;ll make them again and again!!!

Oven Baked Country-Style Pork Ribs

pork

Kosher salt

black ground pepper

bourbon

Dijon Mustard

yellow,

thyme leaves

Tbsp fresh rosemary, minced

Preheat the oven to 350°F. On the bottom of a shallow 13 x 9-inch baking dish, spread the onions and sprinkle with the fresh thyme and rosemary. Salt and pepper the ribs on all sides. Rub with with the seasoning blend and Dijon mustard.

Place ribs on top of onions and cover with foil. Bake for 1 hour (unless 2-inches wide, bake for 1 hour 30 minutes). Uncover then continue to bake for 30 minutes until fork tender. The liquid will reduce a little and the pork will brown.

Serve with the onions and sauce from the ribs.

Serve these hearty vegan recipes for meat lovers to satisfy the whole family! Our collection of carnivore-approved dishes ranges from homemade sausages to one-pot dinner, casseroles and more. The following vegan pigs in a blanket are really quick and easy to make, crowd-pleasing and great party food!

35+ Vegan Recipes for Meat Lovers

vegan puff pastry, thawed

vegan sausages

chickpea liquid

sesame seeds

Preheat your oven to 400°F (200°C) and line...

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Slice your puff pastry into 6 even rectangles...

Slice your puff pastry into 6 even rectangles and place one vegan sausage on each rectangle.

Roll them up one by one and slice...

Roll them up one by one and slice each roll into 2 or 3 equal-sized pieces, depending on how small you want your vegan snacks to be.

Line all puff pastry “pigs” next to each...

Line all puff pastry “pigs” next to each other on your prepared baking sheet, seam side down.

Brush each roll with some chickpea liquid (aquafaba)...

Brush each roll with some chickpea liquid (aquafaba) and sprinkle with a few sesame seeds.

Place in the oven and bake for 15...

Place in the oven and bake for 15 minutes until golden brown and flaky!

Serve with your favorite dips such as ketchup,...

Serve with your favorite dips such as ketchup, mustard, vegan mayo, jelly or buffalo sauce.

These meaty, cheesy muffin-tin pizza cups are small enough to serve at a party but are great for lunch as well.

Muffin-Tin Italian Sausage Pizzas

(11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust

olive oil

lb mild Italian sausage

red onion

salt

(8 oz) sliced mushrooms

Muir Glen™ organic pizza sauce (from 15-oz can)

mozzarella cheese (8 oz)

basil leaves

Meaty, flavorful portobellos that marinate while the oven is heating.

Easy Oven-Roasted Marinated Portobello Mushrooms

portobello mushrooms

TBSPs olive oil

TBSPs balsamic vinegar

TBSP minced

garlic

Preheat oven to 425° F

Find a casserole dish that will fit all four mushrooms without overlapping. If needed you can cut the mushrooms to make this happen. For easy clean up you may want to line the dish with foil or parchment paper.

Pull the stems out of the portobellos. Then make the marinade and rub it on the mushroom caps. Let them sit for 15 minutes stem-side down while the oven is heating.

Once the oven is heated, rub or brush more marinade onto them. Then put them in the oven stem side down for 15 minutes. Then remove from oven, flip over the mushroom caps and spoon the juices from the oven onto the mushroom caps. Return to oven for 10 - 15 more minutes.

Remove from oven and serve. You may want to spoon some of the glaze and juices left in the casserole dish onto the shrooms.

The BEST EVER Vegan Enchiladas! made with an easy ‘meaty’ filling, black beans, homemade enchilada sauce and vegan cheese sauce! Authentic tasting and totally mouthwatering!

Best Ever Vegan Enchiladas With Homemade Enchilada Sauce

corn tortillas (6 inch) or 8 flour tortillas (8 inch)

raw cashews

white vinegar

vegan butter

miso, I use Shiro Miso

garlic salt (not powder)

all purpose flour

Better Than Bouillon No Chicken Soup Base

masa flour (corn flour)

tomato paste

Ancho Chili powder

Chili powder

cumin

Gardein Beefless Ground

(19 oz) (540 grams) black beans,

(127 grams) chopped green chilies

Better than Bouillon No Beef Soup Base

enchilada sauce

Pico de Gallo (highly recommended)

chopped cilantro

For the Vegan Cheese Sauce

 Add the cashews to a small bowl and cover with boiling water from your kettle. Soak for 5 minutes, drain and add to you Nutra Bullet or high speed blender. Add in the rest of cheese sauce ingredients and blend until smooth. Set aside.

For the Enchilada Sauce

In a small bowl combine the Chili Powder, Ancho Chili powder, cumin, granulated onion and garlic, masa flour and salt, set aside.

Heat the vegan butter in a medium sized sauce pot over medium heat. Once melted add the flour and whisk together for one minute. Add in the seasonings you set aside and stir to combine. Cook for one minute while stirring. Gradually add in the water, whisking continuously to remove any lumps.

Add in the remaining ingredients. Bring to a boil on medium heat, whisking constantly for a couple of minutes until slightly thickened. Remove from heat. (It thickens more as it cools)

For the Enchilada Filling

In a large non stick skillet add onions, oil and a pinch of salt and pepper. Sauté over medium heat for 5 minutes until softening and browning a bit.

Add the frozen Gardein beefless ground and cook for 4-5 minutes until defrosted and browning a bit. Turn down heat to medium low if necessary.

Add the black beans, canned green chilies and the rest of ingredients and stir to combine. Cook for a couple of minutes or so until heated through and the filling has a good consistency. Taste for seasonings and add salt and pepper if necessary.

To assemble the Enchiladas

Spread 1/3 cup of sauce evenly on the bottom of a 9x13 casserole dish (I use my lasagna dish). Set aside

Using tongs or your fingers dip a corn tortilla in the hot enchilada sauce (skip this step if using flour tortillas), this will make the tortillas pliable for rolling. Let the excess sauce drip off. Place the tortilla on a cutting board or large plate. Spread 1/3 cup of the filling down the middle of tortilla and roll up. Place seam side down in the baking dish. Repeat with remaining tortillas. Add any remaining filling to the ends of the baking dish. (If corn tortillas aren’t rolling properly wrap a few at a time in a dish cloth, heat in microwave for 30 seconds or so then proceed to dip them).

Evenly pour the remaining enchilada sauce over the rolled tortillas. Followed by the cheese sauce.

Cover and bake for 20 minutes. Uncover and broil for 2-4 minutes to thicken and slightly brown the cheese. Watch carefully so it doesn’t burn! Cool for a few minutes on counter. Enjoy! This recipe makes 12 corn enchiladas or 8 flour enchiladas. For step by step photos see post above.

Serve with Pico de Gallo (highly recommended), chopped cilantro and lime wedges. Chopped avocado or guacamole and vegan sour cream are also great additions! Delicious along side Mexican rice and refried black beans or pinto beans.

So good!! The vegan meat filling tasted just like beef!

We shared these on the weekend and they were such a hit

Delicious! Next time I will take your advice and double the enchilada sauce. Was by far the best one I've made and I've made a few. Also love your burrito recipe. Thank you for the great recipes

Can you make prepare this ahead and then  cook it from frozen? If so, how long and what temp? Thanks!

Hi! I made this recipe and it was delicious, but there is a problem with printing it from the print button, as googleadservices cuts off a portion of the recipe at the bottom.  It negates the value of being able to print the recipe out.  Is there any way to fix that?  Thanks!  It would be much easier to follow along with a printed one, instead of my ipad, which locks up after so many minutes.

Wow wow wow!!! Made these with impossible meat. Could not tell they were vegan and probably one of the best enchiladas I’ve ever made. That sauce is gold! Thanks a bunch!

Wow! This was amazing. I used regular flour, subbed regular chili powder for the ancho, and used vegetable broth instead of the water/boullion. Time consuming, but SO good.

Top 6 meaty recipes from across the web

The most viewed meaty recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegetarian Salsbury Steak with Mush...

Oven Baked Country-Style Pork Ribs

35+ Vegan Recipes for Meat Lovers

Muffin-Tin Italian Sausage Pizzas

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Best Ever Vegan Enchiladas With Hom...

Top 6 meaty recipes from across the web

The most viewed meaty recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegetarian Salsbury Steak with Mush...

Oven Baked Country-Style Pork Ribs

35+ Vegan Recipes for Meat Lovers

Muffin-Tin Italian Sausage Pizzas

Easy Oven-Roasted Marinated Portobe...

Best Ever Vegan Enchiladas With Hom...

The most viewed meaty recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine