Serves: about 4 "steaks"



  • 1-1/2 tsp Vegan Margarine
  • 1-1/2 tsp Oil of your choosing
  • 1 medium Onion sliced
  • 1/2 Carrot small dice
  • 1 Celery Stalk small dice
  • 1 Tbl Flour
  • 1-1/2 C Vegetable Broth
  • 1 Tbl Red Wine Vinegar
  • 1-1/2 Tbl Tomato Paste
  • 1-1/2 tsp Brown Sugar
  • Salt and Pepper to taste


  • 1 Tbl Oil of your choosing
  • 1 lb Mushrooms (such as Button Baby Bella or a mixture)
  • 1 small Onion finely diced
  • Garlic minced
  • 1/2 C Quick-Cooking Oats
  • 2 Tbl Parmesan (a vegan option is GO Veggie! though there are several brands available)
  • 1/2 C Italian Bread Crumbs
  • 1/8 tsp Oregano
  • 2 tsp Worcestershire be sure it's vegan-friendly
  • 1 tsp Grainy Mustard
  • 1/4 C Fresh Parsley chopped
  • 1 tbsp Ground Flax Seeds PLUS 3 Tbl Water (a/k/a flax "egg")


  • Begin by sauteeing onions, carrots and celery in 1-1/2 tsp each margarine and oil.
  • Prepare mushrooms by removing stems, wiping clean.
  • Using a knife, not a food processor, chop mushrooms into a fine dice. No large pieces.
  • In a skillet on medium-high heat, add the oil, onions and chopped mushrooms.
  • Season immediately with salt and pepper. The salt will draw out the moisture in the mushrooms. Continue to cook until all moisture has evaporated.
  • Remove from the heat and stir in the minced garlic. It will cook a little from the residual heat of the pan.
  • Prepare the flax "eggs" by combining the ground flax with water and allowing to rest in the refrigerator. It will become gelatinous and be our binder.
  • Add the flax mixture along with the remaining mushroom steak ingredients. Combine with a fork until coarse and crumbly.
  • Season with salt and pepper.
  • At this point the mixture should hold together. If it seems a bit dry, add a Tablespoon of water (or you could add a splash of almond or coconut milk).
  • Cover with plastic wrap and refrigerate for several hours. Preferably overnight. This will allow the moisture to permeate the dry ingredients and the flavors to meld.
  • Preheat oven to 425 degrees.
  • Form the mushroom mixture into patties. Bake for approximately 15-20 minutes, flipping halfway through. They should be firm, but tender and lightly golden on each side.
  • To complete the tomato onion gravy, add the remaining ingredients , stirring to combine until hot and bubbly.
  • Serve atop garlic mashed potatoes with your favorite green vegetable for a side.


Serves: about 4 "steaks"