Veggie steak slice

Name: Veggie steak slice
Prep time: 25 min
Cook time: PT40-45M
Total time: 1 h 5 min
Yield: Serves 4
Cuisine: British recipes
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)

Easy
January 2022

Easy
January 2022

Test kitchen approved

Serves 4
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.

Dairy-free recipes
Vegan recipes

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

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

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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)

Method

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.
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.
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.
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.