Henderson's Ultimate Plant-Based Steak

Not too tricky
Not too tricky
Not too tricky
Not too tricky
0:45 m

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.

Start cooking ➞




For the steak

<item-todo-done>180g vital wheat gluten<item-todo-done><item-todo-done>75g pre-cooked puy lentils<item-todo-done><item-todo-done>2 tbsp nutritional yeast<item-todo-done><item-todo-done>2 tbsp tomato purée<item-todo-done><item-todo-done>1 tbsp garlic powder<item-todo-done><item-todo-done>1 tbsp chilli powder<item-todo-done><item-todo-done>2 tbsp Henderson's Relish<item-todo-done><item-todo-done>½ tsp smoked salt<item-todo-done><item-todo-done>½ tsp black pepper<item-todo-done><item-todo-done>90ml water<item-todo-done><item-todo-done> Dash of olive oil<item-todo-done>

For the sauce

<item-todo-done>1 banana shallot<item-todo-done><item-todo-done>200ml plant-based cream<item-todo-done><item-todo-done>2 tbsp Henderson's Relish<item-todo-done><item-todo-done>1 tsp wholegrain mustard<item-todo-done><item-todo-done> Small bunch of tarragon<item-todo-done><item-todo-done> salt to taste<item-todo-done><item-todo-done> olive oil<item-todo-done>

To serve

<item-todo-done> Cooked chips<item-todo-done><item-todo-done>80g watercress<item-todo-done>

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

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

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)

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

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

Fry the steaks and serve

  • 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
  • Serve the steaks on serving plates alongside the chips
  • Drizzle the sauce over the steaks and garnish with some dressed watercress
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