Plant-Based Steak Bake
- Simple
- 1:10 h
- 16 ingredients
The Steak Bake. British lunchtime staple for many years now, we did our best to find a plant-based steak bake but sadly couldn’t track one down. So what do you do when you can’t something you’re craving? You make one yourself, baby! These delicious pastry-parcels of joy are everything you want in a naughty snack: saucy, meaty and full of flavour. We used plant-based steaks from a supermarket in ours but feel free to sub in plant-based burgers or sausages instead if that’s your bag. This is the ultimate plant-based snack idea to get your teeth into and we cannot wait to hear what you think.
Serves: 6
Ingredients
For the filling
- 2 tbsp olive oil
- 1 tbsp tomato purée
- 1 tsp Marmite
- 200g plant-based meat - burgers or steaks are best
- 1 small red onions
- 1 celery stick
- 1 carrot
- 1 garlic clove
- 4 sprigs of thyme
- 1 sprig of rosemary
- 100ml red wine
- 1 bay leaf
- 200ml vegetable stock
- Salt & pepper to taste
- 1 tbsp cornstarch
For the pastry
- 3 tbsp water
- 2 tbsp plant-based milk
- 1 tsp maple syrup
- 2 sheets of plant-based puff pastry
Before you start
Preheat oven to 180℃ | Grater | Small mixing bowl | Baking tray | Cooling rack lined with parchment paper
Step 1
First, prepare the filling ingredients
- Cut the vegan meat into 1.5cm cubes
- Peel and finely dice the red onion
- Trim and coarsely grate the celery
- Trim, peel and coarsely grate the carrot
- Peel and finely grate the garlic
- Remove the thyme leaves and rosemary needles and finely dice
- Prepare your stock
- Add half the oil to a pan and a warm over a medium heat
- Add the vegan meat to the pan and stir for 3-4 minutes until the chunks are browning
- Remove the vegan meat from the pan, transfer to a plate and set to one side
Ingredients
- 2 tbsp olive oil
- 200g plant-based meat - burgers or steaks are best
- 1 small red onions
- 1 celery stick
- 1 carrot
- 1 garlic clove
- 4 sprigs of thyme
- 1 sprig of rosemary
- 200ml vegetable stock
Step 2
Make your filling
- Add the remaining olive oil to the pan
- Add the onion and a pinch of salt to the pan and stir for 2-3 minutes
- Add the celery and carrot to the pan and stir for 3-4 minutes
- Add the garlic to the pan and stir for 1 minute
- Add the rosemary and thyme to the pan and stir for 1 minute
- Add the tomato puree and yeast extract to the pan and stir for 30 seconds
- Add the red wine to the pan and stir for 30 seconds
- Add the plant-based meat and bay leaf to the pan and fold for 2 minutes to combine
Ingredients
- 1 tbsp tomato purée
- 1 tsp Marmite
- 100ml red wine
- 1 bay leaf
- Salt & pepper to taste
Step 3
Next, add the veg stock to the pan
- Stir to combine and leave to simmer and thicken for 10 minutes
- In a small bowl, mix the water and cornstarch together with a fork, then add to a pan and stir it into the filling
- Keep stirring until the mixture nice and thick
- Taste the filling and season to taste with salt and lots of pepper
- Take the pan off the stove and leave the filling to cool to room temperature
Ingredients
- 3 tbsp water
- 1 tbsp cornstarch
Step 4
Prepare and bake your steak bakes
- Unroll the pastry and cut both rolls into 6 even squares
- Lay 6 of the squares out on a baking tray
- Spoon equal amounts of the filling into the centre of each pastry square
- Smooth out the filling with back of a spoon so it’s even on top (be sure to leave 1.5cm of pastry exposed around the edge)
Ingredients
- 2 sheets of plant-based puff pastry
Step 5
Finish and bake
- Wet the tip of your finger and dab around the edge of the pastry. This will act like a "glue"
- Place the remaining squares of pastry neatly on top of the steak bake filling and gently seal the edges with your finger
- Use a fork to score and seal the edges of the steak bakes
- Use a knife to cut vents into the top of the steak bakes
- Mix the plant-based milk and maple syrup in a bowl and lightly brush over the tops of the pastry (this will act as an egg wash)
- Put the baking sheet in the oven and bake the steak bakes for 20 minutes
- Take the steak bakes out of the oven, let them rest for 5 minutes and serve immediately on their own as a snack or with some greens as a light lunch
Ingredients
- 2 tbsp plant-based milk
- 1 tsp maple syrup