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Henderson’s Ultimate Plant-Based Steak

Henderson’s Ultimate Plant-Based Steak
Henderson’s Ultimate Plant-Based Steak

We thought replicating the meaty taste of steak would be a challenge, but Henderson’s Relish made it so easy with its unique spicy flavour.

As proud Northerners, we grew up on Henderson’s Relish, but through our years of cooking up delicious plant-based recipes, we’ve discovered how versatile it can be as an ingredient in tasty dishes like this Ultimate Vegan Steak.


Before you start

Griddle pan | Frying pan | Large mixing bowl | Roasting tray | Food processor | Large saucepan of salted boiling water | Pre-heated oven at 180℃, fan setting.


For the steak

  • 180g vital wheat gluten
  • 75g pre-cooked puy lentils
  • 2 tbsp nutritional yeast
  • 2 tbsp tomato purée
  • 1 tbsp garlic powder
  • 1 tbsp chilli powder
  • 2 tbsp Henderson’s Relish
  • ½ tsp smoked salt
  • ½ tsp black pepper
  • 90ml water
  • A splash of olive oil

For the sauce

  • 1 banana shallot
  • 200ml plant-based cream
  • 2 tbsp Henderson’s Relish
  • 1 tsp wholegrain mustard
  • Small bunch of fresh tarragon
  • Salt
  • Olive oil

To serve

  • Cooked chips
  • 80g watercress


  1. 1.

    Blend the ingredients together for the steak | Add all the ingredients for the steak, apart from the water and oil, to the food processor and pulse to combine | Add the water and blend again, scraping down the sides as needed.

  2. 2.

    Knead the steak | Tip the mixture onto a clean work surface and knead for 2 minutes | Bring the mixture together before rolling it into a rough oblong shape | Cut into 4 even slices | Flatten each slice with your hands so they are roughly 1cm thick and steak-shaped (you can also use a rolling pin here).

  3. 3.

    Simmer the steaks | Lower the steaks into a pan of boiling salted water and simmer for 25 minutes | After 25 minutes, take the steaks out of the pan, drain and leave to cool for 5 minutes.

  4. 4.

    Make the sauce | Finely chop the tarragon | Peel and finely dice the shallots | Place a pan over a medium heat and add a drizzle of olive oil | Once warm, add the diced shallots and a pinch of salt, mix well and cook for 5-10 minutes until the shallots turn soft | Once the shallots are soft, mix through the plant-based cream, Henderson’s Relish and wholegrain mustard | Season with salt and pepper and stir until the cream starts to thicken | Turn the sauce down to a simmer and add chopped tarragon | Leave on a low heat until you are ready to serve.

  5. 5.

    Fry the steaks | When you’re ready to cook the steaks place a griddle pan over a medium-high heat | Add a splash of olive oil and warm | Once warm, add the steaks and cook for 2–3 minutes on each side, basting the steaks with the oil in the pan as they cook | Chop the tomatoes in half and griddle them alongsideRemove when both sides are well browned but the steak is still tender | Leave to rest for a couple of minutes.

  6. 6.

    Time to serve | Serve the steaks on serving plates alongside the chips | Drizzle the sauce over the steaks and garnish with some dressed watercress

    You can follow Henderson’s Relish on Instagram.