Plant-Based Steak — a plant-based American recipe by BOSH!
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Plant-Based Steak

Honestly, this is one of those recipes we are genuinely proud of. A proper plant-based steak that has the chew, the savouriness, and the satisfying heft you want from a main event dinner. We've made this loads of times and it never gets old, especially when you get that golden crust on the outside and that tender, meaty bite in the middle. It's the kind of thing you put on the table and people can't quite believe it's totally plant-based. If you've been looking for a showstopper vegan dinner, trust us on this one, tonight's the night.

Cook: 65 min
Serves 2

Before You Start

  • Food processor
  • Rolling pin
  • Large freezer bag
  • Saucepan
  • Blender/liquidiser
  • Sauté pan
  • Large pot for boiling water
  • Kitchen paper
  • Weight for pressing (optional)
  • Marinate steaks for 20 minutes
  • Cool sauce to room temperature

Ingredients

  • 2 tbsp Nooch
  • 2 tbsp tomato purée
  • 1 tbsp garlic powder
  • 1 tbsp chilli powder
  • 1 tbsp soy sauce
  • ½ tsp smoked salt
  • ½ tsp pepper
  • 180g vital wheat gluten
  • 75g pre-cooked puy lentils
  • 90ml water
  • splash of oil
  • 2 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tsp capers
  • 1 ½ tbsp olive oil
  • 3 tbsp red wine vinegar
  • 2 tbsp Dijon mustard
  • 1 tsp soy sauce
  • 1 tsp pepper
  • 1 tsp salt
  • 60ml white wine
  • 500ml vegetable stock
  • 20g fresh tarragon
  • 3 garlic cloves
  • 2 banana shallots
  • 150g chips - per person

Method

1

First make the steak

  • Add all the ingredients, apart from the water and oil, to the food processor and pulse to combine
  • Add the water and blitz, scraping down the sides as needed
  • Tip the mixture on to a clean work surface, knead for a minute or two then bring it together into a tight ball 
2

Form the steaks

  • Roll into a rough oblong shape and cut into 4 even slices
  • Flatten each slice with your hand so they’re roughly 1cm thick and steak- shaped (you can also use a rolling pin here)
  • For a dryer texture press the steak as you would tofu – wrapping it in kitchen paper and placing a weight on top of it for 20 minutes, which will give a firmer texture 
  • Lower the steaks into the pan of boiling salted water and simmer for 25 minutes
  • Take the steaks out of the pan, drain and leave to cool for 5 minutes
3

Marinade the steak

  • Put the ingredients for the marinade into a large freezer bag
  • Put the steaks in the bag and roll them around in the marinade so they are well coated
  • Leave to marinate for 20 minutes
4

While the steaks are marinating, make the Café de Paris Secret Sauce

  • Peel and thinly slice the shallots
  • Peel and finely chop the garlic
  • Pick the tarragon leaves, discard the stems, then finely chop the capers 
  • Put the saucepan over a medium heat and add 1 tablespoon of the olive oil
  • Add the garlic and shallots and cook for 4–5 minutes until soft, stirring occasionally
  • Add the vegetable stock and simmer for 3–4 minutes
  • Add all the remaining ingredients and bring to the boil, then simmer for 10 minutes until the sauce has reduced a little and become thicker 
  • Take the pan off the heat and set aside to cool to room temperature 
  • Pour the sauce into the liquidiser and blend until smooth
  • Pour back into the pan and bring to a simmer
  • Stir through the remaining 1⁄2 tablespoon olive oil before serving
5

When you’re ready to cook the steaks

  • Place a sauté pan over a medium-high heat
  • Add a splash of oil and let it get hot
  • Add the steaks and pour over any remaining marinade
  • Cook for 2–3 minutes on each side, basting the steaks with the oil in the pan as they cook
  • Remove when both sides are well browned, but the steak is still tender
  • Leave to rest for a couple of minutes before serving with chips and Secret Sauce poured over in true Café de Paris style

Tips & Variations

  • Get the sear right: Make sure your pan is properly hot before the steaks go in. That's what gives you the golden, slightly crispy crust and stops them sticking. A dry pan first, then a little oil once it's up to temperature.
  • Season generously: These steaks can take a lot of flavour, so don't be shy with your seasoning. Henry always adds a little extra smoked paprika to the mix for that extra depth.
  • Rest before serving: Just like a real steak, give these a couple of minutes to rest after cooking. It keeps them juicier and makes slicing much cleaner if you're going for a plated-up look.

Why This Works

The trick here is in the kneading. It sounds a bit fussy but it's what builds that chewy, steak-like texture that makes this recipe so satisfying. Getting the mixture into a tight ball and really working it develops the gluten structure, so when it cooks you get something that actually has substance and bite rather than falling apart. Don't skip that step, it genuinely makes all the difference.