Mix all of the Salisbury Steak ingredients in a bowl. Scoop into patties using a 1/2 cup measure and set aside on a clean plate. Sauté the patties in 1 tablespoon of olive oil, turning after about 3- 4 minutes on each side and put on a plate lined with paper towels. (Note: The patties will not be fully cooked at this point. You will finish cooking them in the sauce that you will make next.)

In the same skillet, sauté the shallots, followed by the garlic, and then the mushrooms. Sauté for a few minutes.

Add the red wine and tomato paste to the skillet and mix in well.

Mix the cornstarch in the cold water, stock or broth to make a slurry and then mix the Better than Bouillon No-Beef Base into the boiling water.

Add the cornstarch slurry to the skillet first, followed by the beefy hot water mixture. Add the vegan Worcestershire sauce, salt, pepper, and parsley and let the sauce cook down for a few minutes until thickened. (Taste before you add any salt if you have used the larger amount of Better than Bouillon No Beef Base because it already has a lot of sodium.)

Put the partially cooked patties (which have now been transformed into "steaks") back in the skillet after the sauce has cooked for a few minutes to reheat and fully cook on both sides (about 2 minutes each).

Serve with mashed potatoes (or sweet potatoes mashed with vegan coconut yogurt) and sugar snap peas or another healthy green veggie.