Veggie steak slice

  • Portion size: Serves 4
  • Hands-on time 25 min, plus cooling, chilling and resting. Oven time 40-45 min.
  • Difficulty: easy
Recipe by: Esther Clark

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.

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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)
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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.
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  5. 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.

Nutrition

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

Cook smarter

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

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