Vegan "steaks" with gravy & potatoes

I used to hate the smell of nutritional yeast as a teenager, whenever my mom cooked with it. But after having these veggie-crumble steaks with gravy, I started craving nutritional yeast gravy all the time. We re-created this recipe from my mom using Trader Joe's beefless ground beef. The steaks were really delicious--and even better as leftovers (as many things are!) I guess they're more like burger patties than actual "steaks", but that doesn't make them any less awesome to eat with potatoes and gravy...

The gravy might be the best part!

These are really easy. We also happened to make the most perfect mashed potatoes, that might have been the 2 tbs of Earth Balance I stirred into them... the original recipe is here--note that it is from over 8 years ago! So, consider my version the "updated" recipe... though it's not really that updated.

Here's the recipe, with my edits:

Salisbury "Steak" and Gravy - makes about 4 "steaks"

• 1 tablespoon non-hydrogenated canola oil
• 8 oz. Gimme Lean burger-flavored product
• 1 cup Morningstar Farm crumbles, or similar product
• 1 package beefless ground beef -- not the frozen kind, unless you add something to help them stick
• 1/4 cup breadcrumbs
• 1/2 teaspoon onion powder flakes
• 1/2 teaspoon Cajun seasoning
• 1/4 tsp thyme
• 1/4 tsp sage
• 1/4 teaspoon garlic powder 
• black pepper, to taste
• 2 cups Brown Gravy, or favorite gravy recipe

Mix Gimme Lean, crumbles, breadcrumbs, and seasonings until combined. Form oval-shaped patties. Fry in oil (or use cooking spray) on both sides until brown. (They may stick to the pan; if so, pry them off gently.) Add 1/4 cup water, cover, and steam until the water evaporates, about 10 minutes. Pour gravy over the top and simmer for another 5 minutes or so, or until your potatoes are ready. (You were planning to serve mashed potatoes with this, weren't you?)

To make Brown Gravy:

• 1/4 cup flour
• 1/4 cup nutritional yeast flakes
• 2 cups water
• 2 tablespoons tamari or soy sauce
• Dash of oregano
• Dash of thyme

Combine flour and yeast in dry skillet. Heat until it begins to smell toasty. Turn off heat and whisk in water and tamari until smooth. Heat again, until mixture is boiling, then reduce heat and simmer a few minutes.

(We did make mashed potatoes -- we added about 1/4 to 1/2 cup almond milk and ample Earth Balance and some salt to make them amazing!)

Enjoy!