Ingredients

• 1 large onion , halved
• 1 ½ , 12 ounce
• 0.25 cups bread crumbs
• 1 large egg , Optional
• 1 tablespoon garlic powder , divided
• salt and ground black pepper to taste
• 1 tablespoon olive oil , divided
• 1 cup sliced fresh mushrooms
• 1.75 cups vegetable broth
• 0.25 cups ketchup
• 1 tablespoon vegan Worcestershire sauce
• 2 tablespoons cornstarch
• 2 tablespoons vegetable broth

Instructions

1. 1 Slice one onion half and set aside. Mince the remaining onion half and place in a large mixing bowl.
2. 2 Add ground beef substitute, bread crumbs, egg, 1/2 of the garlic powder, salt, and pepper to the minced onion. Mix by hand until thoroughly combined. Divide into 4 equal patties.
3. 3 Heat 1/2 of the olive oil in a skillet over medium-high heat. Add patties and brown, 2 to 3 minutes per side. Remove patties to a plate.
4. 4 Add remaining olive oil, reserved onion slices, and mushrooms to the skillet. Cook and stir until onion begins to turn translucent, about 5 minutes.
5. 5 Add 1 3/4 cups vegetable broth, ketchup, Worcestershire sauce, and remaining garlic powder; stir to combine and season with salt and pepper. Return patties to the pan, reduce heat, and simmer until patties are no longer pink in the center, about 10 minutes.
6. 6 Remove patties and plate them. Mix cornstarch and 2 tablespoons vegetable broth into a slurry; add slurry to the skillet. Cook and stir until sauce is thickened, 2 to 3 minutes. Ladle hot sauce over cooked patties.

Nutrition per serving