Vegan Salisbury Steak

(makes 6 steaks)

½ yellow onion minced

1 not-chick’n bouillon cube

1 T. olive oil

1 tsp. salt

1 T. vegan Worcestershire sauce

2 lbs. Beyond beef

2 tsp. garlic salt

1 tsp. pepper

1 T. spicy brown mustard

1 T. bbq sauce

1 cup panko bread crumbs

In a small skillet over medium heat add the onion, olive oil, bouillon cube, a couple tablespoons of water and salt. Cook the onion, stirring to break up the bouillon cube, until soft and cooked through. Heat a large skillet or grill pan on the stove over high to medium heat, spray your grill pan with non-stick spray or add a couple tablespoons of oil to your skillet to prevent sticking. In a large mixing bowl combine the beyond beef with the rest of the ingredients, including the cooked onion. Once all of the ingredients are incorporated, using your hands, form 6 patties and place them on the heated grill pan or in the skillet. Let them cook for about 5 minutes on each side or until fully cooked through. These are best served with gravy. I found a vegan mushroom gravy that I heated in a pan and let the steaks simmer with for a couple minutes before serving. Enjoy!