Salisbury Steak-Style Plant-Based Ground Protein Patties and Mash
with Shallot Gravy and Apple Salad
We're breaking tradition and making this classic dish with plant-based ground protein instead of beef. A shallot gravy is poured over top and a creamy mash and refreshing side salad come alongside. The result is hearty, tasty and balanced — all in one meal!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Plant-Based Ground Protein
2 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)
2 unit(s)
Russet Potato
2 tbsp
Gravy Spice Blend
(Contains Wheat, Soy May contain Sesame, Sulphites, Egg, Fish, Milk, Mustard)
56 g
Spring Mix
1 unit(s)
Gala Apple
1 tbsp
Dijon Mustard
(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Shallot
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
Worcestershire Sauce
(May contain Egg, Soy, Mustard, Fish, Milk, Wheat, Sesame, Crustaceans, Sulphites)
1 unit(s)
Miso Broth Concentrate
(Contains Soy May contain Crustaceans, Egg, Fish, Milk, Mustard, Sesame, Sulphites, Wheat)
Not included in your delivery
3 tbsp
Milk*
(Contains Milk)
½ tsp
Sugar*
¼ tsp
Pepper*
2 tbsp
Oil*
3 tbsp
Unsalted Butter*
(Contains Milk)
½ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Peel, then cut potatoes into 1/2-inch pieces.
- Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.
- Drain and return potatoes to the same pot, off heat.
- Mash 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes until creamy. Season with salt and pepper, to taste.
- Meanwhile, add plant-based ground protein, breadcrumbs, half the Dijon, half the Worcestershire sauce and 1/4 tsp (1/2 tsp) salt to a medium bowl. Season with pepper, then combine.
- Form plant-based ground protein mixture into 2 equal-sized, 1-inch-thick patties (4 patties for 4 ppl).
- Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then patties.
- Cook until golden-brown, 3-4 min per side. (NOTE: It's okay if patties don't cook all the way through in this step.)
- Transfer to a plate.
- Meanwhile, add vinegar, remaining Dijon, 1/2 tsp (1 tsp) sugar and 1 1/2 tbsp (3 tbsp) oil to a large bowl. Season with salt and pepper, to taste, then whisk to combine.
- Core, then cut apple into 1/4-inch slices.
- Add apples to vinaigrette, then toss to coat.
- Peel, then cut shallot into 1/4-inch pieces.
- Return the same pan (from step 2) to medium.
- Add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add shallots. Cook, stirring occasionally, until softened, 2-3 min.
- Sprinkle Gravy Spice Blend over shallots, then stir until coated, 30 sec.
- Gradually whisk in 3/4 cup (1 1/2 cups) water, miso broth concentrate and remaining Worcestershire sauce until combined. Bring to a gentle simmer.
- Once gravy is simmering, return patties to the pan, then reduce heat to medium.
- Cover and cook, stirring occasionally and flipping patties halfway, until cooked through, 3-4 min.** (TIP: Add water, 1 tbsp at a time, if gravy reduces too much!)
- Season with salt and pepper, to taste.
- Add spring mix to the bowl with apples and vinaigrette, then toss to combine.
- Divide mash and patties between plates, then spoon shallot gravy over top.
- Serve apple salad alongside.
If you've opted to get plant-based ground protein, prepare, cook and plate it the same way the recipe instructs you to prepare, cook and plate the pork.**