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Vegan steak bake
The secret to vegan mince meat is mashing extra firm tofu first and then frying it. Then the texture changes and from being crumbly it has a firmer texture and the taste changes as well. When you cook it with other ingredients like in my recipe you get a rich and meaty taste. This tofu how you have never tasted it!
My combination of ingredient might appear a bit strange at first but I deliberately chose walnuts because when you combine them with soy sauce, miso paste and red wine you don't taste the nuts anymore (and the red wine adds another level of flavour). Instead you get a very rich umami taste that's just delicious. I often use nuts to create a meaty effect, e.g. I have also used peanuts in recipes that needed some extra depth. And if you want to see another successful example of how nuts can work in vegan meat replacement dishes then check out my vegan walnut pate here.
And if you are a fan of Gregg's then check out my vegan sausage roll as well.
For more delicious vegan recipe ideas, also check out my other videos on my youtube channel and subscribe here:
I have to say I was positively surprised how amazing this vegan steak bake tasted! I thought about making my own version after I had one from Gregg's at the beginning of the year, but I wasn't quite sure how to get the texture right without using soy mince (which I thought would be cheating). Luckily I came up with my own version using tofu. I eat tofu a lot, so there's always a block in my fridge. But lots of people think it's boring, which is true if you don't know how to cook with it. I actually have another recipe in store for you where I will show you how to make the most delicious baked tofu that is full of flavour.
My puff pastry 'pockets' are quite big because I used half a puff pastry sheet, but you can also quarter it and this way you get 4 steak bakes instead of 2. One 'pocket' is one average size portion by the way.
I've been meaning to cook with red wine for ages, but it didn't really feel right in spring and summer. But now that autumn is here I lose cooking with it. It gives dishes a delicious rich flavour.
This vegan steak bake is definitely very high on my treat list. It's so indulgent and full of flavour. I am normally all about reducing oil in my recipes but I wasn't too shy using a good amount of oil in this one. Remember, this is a super delicious treat. And puff pastry is already calorific, so you might as well go out all the way ;-) Enjoy and let me know in the comments what you thought of my recipe.
INGREDIENTS (2 portions):
- 150g extra firm tofu
- 3 tbsp oil
- 1/2 red onion
- 1/2 stalk celery
- 125ml red wine
- 75ml water
- 50g walnuts
- 2 tbsp soy sauce
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 garlic clove
- 1 tsp miso paste
- Black pepper to taste
- 1 puff pastry sheet
Start by mashing 150g of extra firm tofu with a fork. Then fry it in a large pan in 3 tbsp of oil until it turns golden brown. Frying gives tofu a bit of a crispy consistency. It will soften again in step 3 and then taste just like mince meat.
Then add a 1/2 finely diced onion and 1/2 finely diced stalk of celery and fry as well until the onion has softened.
Then blend all ingredients listed in the ingredients list from step 3 in a smoothie blender (from red wine to black pepper). Add them to the pan as well, cook on high heat and let reduce. Gregg's recipe uses corn starch, but I thought you get a much better taste when you let the filling reduce instead of thickening it.
Roll out a puff pastry sheet (most are vegan, but check to be sure). Cut in half and then add the filling in the lower bottom of the sheet. Fold over the sheet in order to cover the filling. Push down all 4 ends with a fork and make diagonal cuts (this is just for decoration).
Bake in the preheated oven at 180C (360F) for 25 min.
And if you like this recipe then also check out my delicious Gregg's vegan sausage roll. It's one of my most popular recipes on my blog!
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