Veggie steak slice

Veggie steak slice
  • Serves icon Serves 4
  • Time icon Hands-on time 25 min, plus cooling, chilling and resting. Oven time 40-45 min.

Our mushroom ‘steak’ slice is a vegan take on a bakery fave. An umami-rich mushroom and smoked tofu filling is wrapped in golden pastry.

This vegan sausage plait serves 6 and makes a great plant-based option for Sunday lunch.

Nutrition: per serving

Calories
633kcals
Fat
40.6g (16.9g saturated)
Protein
13.2g
Carbohydrates
50.9g (5.1g sugars)
Fibre
5.4g
Salt
1.8g
Calories
633kcals
Fat
40.6g (16.9g saturated)
Protein
13.2g
Carbohydrates
50.9g (5.1g sugars)
Fibre
5.4g
Salt
1.8g

Ingredients

  • 2 tbsp olive oil
  • 1 onion, very finely chopped
  • 250g chestnut mushrooms, roughly chopped
  • 100g smoked tofu, finely chopped
  • ½ tbsp tomato purée
  • 1 tbsp mushroom ketchup
  • ½ tbsp brown rice miso
  • ¼ tsp ground black pepper
  • 150ml veg stock (not hot)
  • 2 tbsp cornflour
  • 500g block puff pastry (see Know How)
  • 50ml plant-based milk or 1 large egg (for vegetarians/meat eaters), lightly beaten
  • Mustard, peas and chunky chips to serve (optional)

Method

  1. Heat the oil in a frying pan. Add the onion and a pinch of salt and fry over a low-medium heat for 10 minutes or until softened. Whizz half the mushrooms in a food processor until very finely chopped – or finely chop by hand. Add to the pan with the rest of the mushrooms and fry for a further 10 minutes.
  2. Add the tofu to the pan, fry for 5 minutes, then stir in the tomato purée, mushroom ketchup, miso and black pepper and cook for 1 minute. Mix 50ml of the veg stock with the cornflour in a cup. Add the remaining stock to the mushrooms and bring to a simmer, then swiftly stir in the cornflour mixture to thicken. Simmer uncovered for 5 minutes, then season to taste and set aside to cool completely.
  3. Heat the oven to 180ºC fan/ gas 6. Lightly dust your work surface and roll out the pastry to the thickness of a £1 coin. Cut out eight 12cm x 15cm rectangles, re-rolling the trimmings as needed. Put 4 of the rectangles on a large lined baking sheet and divide the mushroom mix among them, leaving a border all round. Brush the exposed pastry with the milk/ egg. Top with another pastry rectangle, then seal the edges, crimping with a fork. Score a criss-cross pattern on top of each parcel, then chill for 30 minutes.
  4. Brush the remaining milk/egg over each slice. Bake for 40-45 minutes or until golden brown and puffed. Rest for 10 minutes, then serve with mustard, chunky chips and peas, if you like.

delicious. tips

  1. Many brands of puff pastry are suitable for vegans, but check the label to make sure.

Recipe By

Esther Clark

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