Give BOSH! a Shout

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms and Conditions apply.

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes and other goodness delivered to your inbox every Friday?

  • Iconic BOSH! recipe ideas

  • Exciting launches & news

  • Other things we're loving

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend.

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.

Ingredients
Method

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.

Ingredients

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

Method

  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.