Salisbury Vegetarian Steak With Red Wine Mushroom Sauce


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This vegetarian “steak” dinner served with a rich and robust sauce makes a delicious weeknight dinner.

220 CalsPer serving
Serves 4
40 mins
  • 2 pkg (6.3 oz each) Refrigerated Meatless Salisbury-Style Steaks
  • 2 tbsp vegan butter
  • 1/2 lb sliced mushrooms
  • 3 cloves garlic, thinly sliced
  • 1/4 tsp each salt and pepper
  • 4 tsp tomato paste
  • 2/3 cup red wine
  • 1/3 cup sodium-reduced vegetable broth
  • 2 tbsp finely chopped fresh chives
  1. Heat butter in large skillet set over medium heat. Cook Meatless Salisbury Style Steaks for 5 to 8 minutes, turning once, or until heated through; transfer to plate and keep warm.
  2. Increase heat to medium-high; cook mushrooms and garlic for 5 to 8 minutes or until starting to brown. Stir in tomato paste; cook for 1 minute. Stir in wine and broth; bring to boil.
  3. Reduce heat to medium; cook for 3 to 5 minutes or until liquid is slightly thickened and reduced to about 1/2 cup. Serve mushroom sauce over steaks; garnish with chives.

Tip: Use button, cremini or a medley of mushrooms.

Made with Meatless Salisbury-Style Steaks

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