Vegan Steak Bakes
Puff pastry and meaty soy chunks collide in this NEXT LEVEL vegan steak bakes recipe! Made with real ale for a banging umami gravy!
Servings: 4 steak bakes
For the "Steak" Pieces
- 1 tbsp vegan mushroom bouillon (or any vegan bouillon)
- 1 tsp marmite (or any yeast extract)
- 2 dried shiitake mushrooms
- 2 tbsp dark soy sauce
- 250 ml boiling water
- 50 g soya chunks (aka TVP chunks)
For the Gravy
- 1 tbsp olive oil
- 1 shallots (peeled and roughly chopped)
- 1 clove of garlic (peeled and finely minced)
- 2 bay leaves
- 1/2 tsp dried sage
- 1/4 tsp dried thyme
- 1/2 tsp mustard powder
- 1 tbsp corn starch
- 150 ml vegan ale (I used a nice dark bitter)
For the Steak Bakes
- 3 tbsp soy cream (soy milk works fine too)
- 450g puff pastry (Use pre-rolled puff pastry. Most store-bought puff pastry is vegan unless made with butter. I use Tesco's own brand)
- 1/2 tsp agave syrup (or brown rice syrup)
To Make the "Steak" Pieces
In a small bowl combine the mushroom bouillon, marmite, shiitake mushrooms, dark soy sauce and the boiling water. Mix well to make sure everything is dissolved. Add the soya chunks, stir and cover. Leave to hydrate for at least 10-15 minutes.
Once hydrated, remove the shiitake mushrooms and finely chop until they resemble mince/grounds. Drain the soya chunks but reserve the soaking broth. To a small bowl, add the soaked soya chunks and the finely chopped shiitake "mince". Stir and set aside.
To Make the Gravy
Place a medium saucepan over medium heat and add the olive oil. Bring to temperature. Add the shallots and garlic and fry for a couple of minutes. Add the bay leaves, dried herbs and mustard powder followed immediately by the soya chunks and minced shiitakes. Fry for a further 5-10 minutes or until fragrant.
In a small measuring jug or bowl, whisk together the corn starch, vegan ale and the reserved soaking broth from step one. Stirring constantly, add the ale/broth mixture to the saucepan and reduce heat to low. The Mixture should become thick, smooth and glossy quite quickly. Once thickened, take the pan off the heat.
Spread the filling mixture on a shallow baking tray and leave to cool for at least 20 minutes. Meanwhile, preheat the oven to 200c/390f and remove the puff pastry from the fridge (but keep in it's plastic packaging) to come to room temperature.
To Assemble the Steak Bakes
Place the soy cream/milk in a small bowl and set aside. Unroll the puff pastry sheet onto a large baking tray and divide it into 8 equal rectangles. Brush the edges of half of the rectangles with the soy cream/milk creating a roughly 1/2 cm border.
Working only with the pastry rectangles which weren't brushed with soy cream, use a sharp knife to score very shallow diagonal lines across the pastry, evenly spaced by around a centimetre. Do not cut all the way through the pastry!
Divide the cooled filling mixture between the four rectangles of pastry which were brushed with the soy cream, being careful to place the filling only in the centre of the rectangle and not to overlap the brushed soy cream border.
Lift the scored layer of puff pastry carefully and place over the filling. Gently press the four edges into place. Dip a fork into the flour and use it to crimp the edges of the pastry together.
Add the agave syrup to the remaining soy milk/cream and mix well to make your "egg" wash. Brush the wash over the top of the pastry and place the tray of steak bakes into the preheated oven. Bake for 25-30 minutes being careful not to let the top burn.
Remove from the oven and serve immediately.
Calories: 752kcal | Carbohydrates: 62g | Protein: 16g | Fat: 48g | Saturated Fat: 12g | Cholesterol: 1mg | Sodium: 1168mg | Potassium: 171mg | Fiber: 4g | Sugar: 5g | Vitamin C: 1mg | Calcium: 50mg | Iron: 5mg