Plant-Based Steak
Are you trying to reduce eating meat? Or perhaps you have been veggie or vegan for years. Maybe you miss the idea of having a steak and chips? If so... this vegan steak recipe is for you!! It's the meatiest vegan meat we've ever made, super juicy and packed full of flavour! A great fake meat recipe idea! Either enjoy with our Cafe De Paris sauce or your favourite tasty dairy free steak sauce. The full recipe is in our best selling cookbook, BISH BASH BOSH! Order your copy today!
Serves
Ingredients
For the steak
<item-todo-done>2 tbsp Nooch<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>1 tbsp soy sauce<item-todo-done><item-todo-done>½ tsp smoked salt<item-todo-done><item-todo-done>½ tsp pepper<item-todo-done><item-todo-done>180g vital wheat gluten<item-todo-done><item-todo-done>75g pre-cooked puy lentils<item-todo-done><item-todo-done>90ml water<item-todo-done><item-todo-done> splash of oil<item-todo-done>
For the marinade
<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>1 tbsp soy sauce<item-todo-done><item-todo-done>1 tbsp maple syrup<item-todo-done>
For the café de Paris
<item-todo-done>1 tsp capers<item-todo-done><item-todo-done>1 ½ tbsp olive oil<item-todo-done><item-todo-done>3 tbsp red wine vinegar<item-todo-done><item-todo-done>2 tbsp Dijon mustard<item-todo-done><item-todo-done>1 tsp soy sauce<item-todo-done><item-todo-done>1 tsp pepper<item-todo-done><item-todo-done>1 tsp salt<item-todo-done><item-todo-done>60ml white wine<item-todo-done><item-todo-done>500ml vegetable stock<item-todo-done><item-todo-done>20g fresh tarragon<item-todo-done><item-todo-done>3 garlic cloves<item-todo-done><item-todo-done>2 banana shallots<item-todo-done>
To serve
<item-todo-done> 150g chips - per person<item-todo-done>
Before you start
Food processor | Clean work surface | Large saucepan of salted water on a high heat | Large freezer bag | Sauté pan
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
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
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
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
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