VEGAN SALISBURY STEAK

Ingredients:
1 cup of cooked lentils
1/2 cup of finely chopped onion
1/2 cup of finely chopped mushrooms
1/2 cup of bread crumbs
2 tablespoons of tomato paste
1 tablespoon of soy sauce
1 tablespoon of Worcestershire sauce
1 tablespoon of nutritional yeast
1 tablespoon of olive oil
1 clove of minced garlic
1/4 teaspoon of salt
1/4 teaspoon of black pepper
For the gravy:
2 tablespoons of vegan butter
2 tablespoons of all-purpose flour
1 cup of vegetable broth
1 tablespoon of soy sauce
Salt and pepper to taste
Instructions:
In a large mixing bowl, combine the lentils, onion, mushrooms, bread crumbs, tomato paste, soy sauce, Worcestershire sauce, nutritional yeast, olive oil, garlic, salt, and pepper. Mix well until all ingredients are evenly distributed.
Preheat the oven to 375°F (190°C).
Divide the lentil mixture into 4-6 portions and shape them into oval-shaped patties.
Heat a large skillet over medium-high heat and lightly grease it with cooking spray. Add the lentil patties to the skillet and cook for about 3 minutes on each side or until browned.
Transfer the lentil patties to a baking dish and bake in the preheated oven for 15-20 minutes, or until cooked through.
While the lentil patties are baking, make the gravy. In a small saucepan, melt the vegan butter over medium heat. Add the flour and whisk until smooth. Gradually add the vegetable broth and soy sauce, whisking constantly, until the mixture thickens. Season with salt and pepper to taste.
Serve the vegan Salisbury steak with the gravy poured over the top.