Normally, I use the ground Beyond Beef product for meatloaf. I make a killer no-meatloaf. Really. It gets rave reviews. But, it seemed like I should venture further afield. Like patties. Not hamburgers. Something different. More. That comforts you right to the core on a December night.
I'd been caramelizing onions and sweet peppers all afternoon in the oven. If you haven't tried this method, it's super simple. Almost completely hands-off. Slice up onions and put them in a covered oven-safe dish, with a splash of water, salt, pepper, and whatever herbs you like. I use Bouquet Garni. Same with the peppers. Shove them each into a slow oven - about 300 degrees. Set a timer for 45 minutes to one hour. Come in and look at them. Appreciate the aroma! Stir them, and make sure that nothing is scorching. Cover and set the timer for another 45 minutes to one hour. Then they'll be meltingly soft, mellow, and simply wonderful.
I pulled them out of the oven and took a heap of each, with some vegan broth, some extra granulated garlic, and onion powder, and put them into the Vitamix. A few seconds on high, and I was rewarded with an amazing sauce for my nascent Salisbury Steak.
Let's see. Where was I? Oh, yeah. Making Salisbury Steak from Beyond Beef.
I riffed off of my not-meatloaf recipe (yeah, yeah. I'll put that on here). Amping up the egg substitute, dialing back the breadcrumbs and Nutritional Yeast.
I use the Bob's Red Mill Gluten Free Vegan Egg Replacer. It's so easy to use and is shelf-stable. One tablespoon of the powder to two tablespoons water. Mix. Let it sit for a minute or two. Move on.
Old Bay Seasoning is also one of my 'go-to' seasonings. It has a place in my seasoning box right next to the salt. You just need to remember not to add extra salt, since the Old Bay already has salt in it.
Use any brand of breadcrumbs that you like. I buy the Winco brand.
Mix it all together, and make oval-shaped patties from it. I get six nice patties out of a one-pound package of the Beyond Beef. I freeze the other four.
One of my 'beefs' with these meat substitutes is that they don't 'look' very 'meaty'. But, I've discovered a nice trick to fix that. It's called Kitchen Bouquet. A couple of tablespoons of that mixed with a similar amount of Worcestershire sauce (or my preferred French version - Maggi Arome). Just brush that on the raw patties. It gives them a nice color. P.S. - the Maggi Arome isn't as salty as similar products.
I prefer to fry these in a cast-iron skillet. The sizzle is wonderful.
I plated the patties with a nice big spoonful of the onion and pepper sauce, then added more caramelized onions and peppers. My husband says there is no such thing as too many onions and peppers. I think he's right.
Here's the recipe you can download and print:
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