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.
Serves
Ingredients
For the steak
<item-todo-done>180g vital wheat gluten<item-todo-done><item-todo-done>75g pre-cooked puy lentils<item-todo-done><item-todo-done>2 tbsp nutritional yeast<item-todo-done><item-todo-done>2 tbsp tomato purée<item-todo-done><item-todo-done>1 tbsp garlic powder<item-todo-done><item-todo-done>1 tbsp chilli powder<item-todo-done><item-todo-done>2 tbsp Henderson's Relish<item-todo-done><item-todo-done>½ tsp smoked salt<item-todo-done><item-todo-done>½ tsp black pepper<item-todo-done><item-todo-done>90ml water<item-todo-done><item-todo-done> Dash of olive oil<item-todo-done>
For the sauce
<item-todo-done>1 banana shallot<item-todo-done><item-todo-done>200ml plant-based cream<item-todo-done><item-todo-done>2 tbsp Henderson's Relish<item-todo-done><item-todo-done>1 tsp wholegrain mustard<item-todo-done><item-todo-done> Small bunch of tarragon<item-todo-done><item-todo-done> salt to taste<item-todo-done><item-todo-done> olive oil<item-todo-done>
To serve
<item-todo-done> Cooked chips<item-todo-done><item-todo-done>80g watercress<item-todo-done>
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
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
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)
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
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
Fry the steaks and serve
- 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
- Serve the steaks on serving plates alongside the chips
- Drizzle the sauce over the steaks and garnish with some dressed watercress