A recipe transformation hit the kitchen today and made a bit of a mess. Instead of neatly dumping the ingredients for an Asian Lentil Loaf into a pan and be done with it, patties were formed to become Asian Salisbury Steak with ramen noodles no less.
I gotta say despite the extra time and cleanup, the transformation was for the better. A crisp patty instead of a limp slice of lentil loaf is a plus any day in my book. Of course since it’s baked, it’s only crisp when it’s first out of the oven. And who knew ramen is so good with gravy on it?
Vegan “Salisbury Steak” Asian Style
Makes about 10 patties
4 Chinese dried shiitake mushrooms, soaked until soft, then chopped
1 medium leek, white and some of the green part, chopped
2 cups cooked and seasoned lentils
2 handfuls panko breadcrumbs
2 tablespoons soy sauce
1-inch piece of fresh ginger, peeled and minced
2 garlic cloves, minced
Sea salt and pepper to taste
A sprig of cilantro, chopped (optional garnish)
Gravy
1 cup vegetable broth
1 tablespoon soy sauce
1 teaspoon sugar
1 tablespoon cornstarch
Preheat the oven to 400 degrees.
In a large mixing bowl, mash the lentils. Add in the rest of the ingredients and salt and pepper to taste. Mix well.
Scoop out a 1/4 cup of the mixture and shape into a patty on a oiled baking sheet. Bake for 15 minutes, gently flip over and bake another 15 minutes.
While the patties are baking, make the gravy. Heat the broth with the soy sauce and sugar. Combine the cornstarch with a little bit of cold water and mix until smooth. When the broth comes to a boil, slowly add the cornstarch mixture and stir to desired thickness.
Serve the patties with ramen noodles and top with the gravy and cilantro if using.
A good lentil burger is always a welcome diversion. I love the addition of ginger and shiitakes.
well that’s a great transformation. Did the shiitakes make the burgers chewy?
Andrea – Me too, it’s one of my favorite flavor combinations.
india leigh – No, it’s not chewy. The individual shiitake pieces are but the overall patty is not.
Oh my goodness, I looked at the picture and was thinking, “Whatever that carby stuff is, I want it.” I was drooling over it and I CANNOT believe it’s ramen noodles! Hysterical! It all looks so good, but I can’t believe I was salivating over ramen noodles. College me would be pissed. hahahaah.
i love that you made this Asian style!nthis really looks like meat!
The look ABSOLUTELY DELICIOUS!!! Can’t wait to try them. I will need to use Navy beans, as I am allergic to all dried beans and lentils – – something in the drying process.
&
I buy dried Chinese black mushrooms (shitake) then I grind them up into a powder – – use my bullet blender. I use a scant 1/2 T. per shitake mushroom piece – – no chewy, but yummy flavor. I keep them in an old spice container in a cool dark cupboard. Hope this is helpful. (these powder up very nicely when they are dry and it is cheaper than buying the powder online_
How does one edit a published comment? This is so light I cannot see much of what I am writing until it is on the green background. Thanks!
Looks good to me! I guess it’s an English thing, but I don’t know what a salisbury steak is, but I love all the ingredients in the (naturally better) vegan one. Always a lot of love for the shiitakes in my house!
Looks really, really good!
Salisbury steak is something that’s never been on the menu in my household, but I must admit that I’m pretty curious about this classic dish. I may not know about the original, but at least your veganized version sure does sound delicious!
Asian-style Salisbury steak? That sounds so delicious with dried shiitake mushrooms & leek, I’m up for anything Asian-style dishes! I was watching a documentary about Chinese immigrants in Paris and one of them used leeks instead of Chinese chives to make hundreds of dumplings a day and I remembered how leeks were super cheap there and how I cooked leeks in the kitchen all the time! :)
Any way this can be presented in a printer friendly version?
anne – I’ll look into setting something up to be more print friendly.