Burgers Steaks with Gravy and Pesto Mashed Potato

I grew up eating burger steaks with gravy and never thought I’d be able to recreate my childhood favourite with really meaty vegan burger steaks. I used vegan burgers from Quorn and made my own gravy! I also of course couldn’t have this without any rice or potatoes so I made a pesto mashed potato, which I can't believe i've never done before. I love pesto and this will the first of many pesto mashed potatoes!

I'll be sharing the recipe for the pesto mashed potato and gravy down below.

Enjoy!

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PESTO MASHED POTATOES

• 2 cups cooked and mashed potatoes

• 1/2 tsp salt or to taste

• 2 tbsp basil pesto (I made my own)

• 1/2 cup unsweetened plant milk

1. In a bowl, mixed everything together until smooth.

BURGER STEAKS WITH VEGAN GRAVY

• 2 Quorn Vegan Burger Steaks*

• Sliced mushrooms (optional)

• 1/4 cup flour

• 1 tbsp vegan butter or oil

• 3 cups water

• 1/2 veggie cube

• 1/2 tbsp soy sauce

• 1 tsp garlic powder

• 1 tsp salt**

• Dash of pepper

Notes

*feel free to use burger patties of your choice or make your own!

**the salt with depend on the vegetable cube you’re using and if you need more flavor. Feel free to adjust according to desired taste.

1. Cook burger steak according to package instructions. For the Quorn patties I simply many fried them until brown. I also sautéed some sliced button mushrooms with the burgers.

2. Heat a sauce a pan. Add in the oil. Place the veggie cube (if using)

3. Over low heat, add in the water. Then slowly add in the flour while mixing. Keep stirring until smooth.

4. Add in the soy sauce, garlic powder, and salt.

5. Let boil for a 5-8 minutes on medium heat until thick. Season to taste.

6. In a plate, place the mashed potatoes burger patties, mushrooms, and the add in the gravy! Enjoy!

Mushroom Gravy

Good for 2 servings

• 2 cups vegetable stock (or water from mushrooms, if using dried)

• 1 tbsp vegan butter or oil

• 1/4 cup flour

• 2 tbsp nutritional yeast

• 1 tsp onion powder

• 1/2 tsp black pepper

• 2 tbs soy sauce

• 1/4 tsp fresh rosemary, finely chopped

• 1/2 cup mushrooms of choice, diced/chopped

• Salt to taste

Steps

1. In a pan, heat the oil. Add in the flour and mix until a paste is formed.

2. Add in the rest of the ingredients.

3. Mix well and simmer for 5-10 minutes until thick and smooth.*

4. Add in salt to taste then mix well. Best enjoyed while hot! You can also store this in the refrigerator once cool, then heat up again when ready to use. Can last up to 3 days in the refrigerator. Note that it will thicken up when cold, but will return to its regular consistency then heated.

5. *You can opt to use an immersion blender to easily dissolve the lumps of flour that can form.

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