Plant-Based Steak Bake

Plant-Based Steak Bake

This one genuinely blew us away the first time we made it. A proper, flaky pastry parcel packed with a rich, savoury filling of plant-based meat, soft vegetables, and deep herby flavour; it's the kind of thing you want on a cold weeknight when you need something that really hits the spot. We've made this loads of times now and it always gets the same reaction: people cannot believe it's fully plant-based. The filling is thick, glossy, and full of those slow-cooked vibes, even though it comes together in under 90 minutes. Seriously, make this tonight. You won't regret it.

Cook: 70 min
Serves 6

Before You Start

  • Preheat oven to 200°C
  • Large baking tray lined with parchment
  • Small bowl for cornstarch slurry
  • Small bowl for plant-based milk & maple syrup mix

Ingredients

  • 2 tbsp olive oil
  • 1 tbsp tomato purée
  • 1 tsp Marmite
  • 200g plant-based meat - burgers or steaks are best
  • 1 small red onions
  • 1 celery stick
  • 1 carrot
  • 1 garlic clove
  • 4 sprigs of thyme
  • 1 sprig of rosemary
  • 100ml red wine
  • 1 bay leaf
  • 200ml vegetable stock
  • Salt & pepper to taste
  • 1 tbsp cornstarch
  • 3 tbsp water
  • 2 tbsp plant-based milk
  • 1 tsp maple syrup
  • 2 sheets of plant-based puff pastry

Method

1

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
  • 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
2

Make your filling

  • 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 plant-based meat and bay leaf to the pan and fold for 2 minutes to combine
3

Next, 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, then add 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
4

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)
5

Finish and bake

  • 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
  • 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

Tips & Variations

  • Get a good sear: Don't overcrowd the pan when browning the vegan meat. Give it space and let it colour properly; that caramelisation is where the flavour really comes from.
  • Pastry shortcut: We totally support using shop-bought puff pastry here. Most major supermarket own-brand puff pastry is accidentally vegan, just check the label.
  • Make the filling ahead: The filling actually tastes even better the next day once everything has had time to meld together. Make it the night before, refrigerate it, then assemble and bake when you're ready.

Why This Works

The trick here is grating the carrot and celery rather than chopping them. It means they almost melt into the filling, giving you that deep, rich body without any chunky bits fighting the pastry. Browning the plant-based meat properly at the start is key too; don't rush that step, as it builds the flavour base that carries the whole thing.