Veggie steak slice

Name: Veggie steak slice
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Ingredients: 2 tbsp olive oil; 1 onion (very finely chopped); 250 g chestnut mushrooms (roughly chopped); 100 g smoked tofu (finely chopped); ½ tbsp tomato purée; 1 tbsp mushroom ketchup; ½ tbsp brown rice miso; ¼ tsp ground black pepper; 150 ml veg stock (not hot); 2 tbsp cornflour; 500 g block puff pastry; 50 ml plant-based milk or 1 large egg (lightly beaten); Mustard, peas and chunky chips (to serve (optional))

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Veggie steak slice

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.

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Prep Time 25

Cook Time 45

Total Time 1 10

Servings: 4 servings

Course: Main Course

Cuisine: Vegan

Ingredients Method Notes

Ingredients

2 tbsp olive oil
1 onion very finely chopped
250 g chestnut mushrooms roughly chopped
100 g smoked tofu finely chopped
½ tbsp tomato purée
1 tbsp mushroom ketchup
½ tbsp brown rice miso
¼ tsp ground black pepper
150 ml veg stock not hot
2 tbsp cornflour
500 g block puff pastry
50 ml plant-based milk or 1 large egg 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.

Notes

Serve with mustard, chunky chips and peas, if you like.