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VEGAN STEAK BAKE
The Steak Bake. British lunchtime staple for many years now, we did our best to find a vegan option 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 vegan steaks from a supermarket in ours but feel free to sub in vegan burgers or sausages instead if that’s your bag.
- 2 tbsp olive oil
- 200g vegan meat (burgers or steaks are best)
- 1 small red onion
- 1 stick celery
- 1 carrot
- 1 clove garlic
- 4 sprigs thyme
- 1 sprig rosemary
- 1 tbsp tomato purée
- 1 tsp yeast extract (we used marmite)
- 100ml red wine
- 1 bay leaf
- 200ml veg stock
- Salt and pepper to taste
- 2 sheets pre rolled vegan puff pastry
- 3 tbsp water
- 2 tbsp plant-based milk
- 1 tsp maple syrup
- Baking sheets
- Cooling rack lined with parchment paper
Pre-heat oven to 180℃
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.
Make your filling. 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.
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 vegan meat and bay leaf to the pan and fold for 2 minutes to combine.
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 to form a kind of "slurry". Add the slurry 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.
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).
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.
Time to serve! 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.