• Preheat the oven to 350F. Line a baking sheet with parchment. 

Season the tempeh

• Place the tempeh into a wide, deep skillet or frying pan. Add the broth and tamari. Bring the liquid to a simmer, reduce the heat to low, and simmer  the tempeh crumbles until they've absorbed all of the liquid, about 10 minutes. Remove the skillet from heat. 

Prepare the patties

• In a food processor fitted with the S blade, process the walnuts, nutritional yeast and onion powder till the mixture is a fine meal. Add the crumbled tempeh, ketchup, and Worchestershire sauce. Pulse to combine all of the ingredients well, about 10 pulses.The mixture should be dense and a bit sticky. It should still have some texture, but no big chunks of tempeh remaining. 
• Shape the mixture into 8 patties, each about 3 inches long, 2 inches wide, and 3/4-1 inch high. Place the patties onto the prepared baking sheet. Bake for 15-20 minutes, flipping once through, or until the patties are golden brown on each side. Set the "steaks" aside.

Prepare the mashed potatoes

• Prepare the mashed potatoes as directed here.

Make the mushroom gravy

• To make the gravy, heat the olive oil in a frying pan or skillet over medium heat. Add the mushrooms and onion. Sauté, stirring every minute or so, for 10 minutes, or until the mushrooms have released all of their juices and are browning a bit.
• Sprinkle the mushrooms and onion with the flour and nutritional yeast. Continue to sauté for 1-2 minutes, or until no streaks of white flour are visible.
• Pour in the broth, stirring the mushrooms constantly as you go. Then, stir in the Worcestershire sauce, Dijon mustard, and cashew cream. Reduce the heat to low and simmer the gravy for 2-3 more minutes, stirring frequently, or until it's thickened. 

Plate and enjoy

• To serve the Salisbury steaks, divide the mashed potatoes onto 4 plates. Top each with 2 of the tempeh "steak" patties. Top with a quarter of the mushroom gravy. I love to add steamed baby broccoli to my plate. Enjoy!