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Vegan Steak Bake

January 25, 2022

The iconic vegan steak bake from a Nationwide chain of fast food stores. Make it at home, then you’ll never have to live in the fear that it might be discontinued.

  • Prep: 15 mins
  • Cook: 30 mins


300 g Mushrooms

100 g Vegan mince

2 tbsp Soy sauce

1 tbsp Vegetable boullion

250 ml Water

1 tsp Yeast extract

1 Onion

2 Garlic cloves

2 Bay leaves

1 tsp Mustard powder

1/2 tsp Dried sage

1/2 tsp Dried thyme

150 ml Stout

1 tbsp Cornflour

1 Roll of puff pastry


1Preheat oven to 200c

2Mince the mushrooms into tiny pieces – but keeping some larger chunks for a bit of texture. Add the minced mushrooms to the vegan mince, add the soy sauce, vegetable boullion and yeast extract. Pour in 250ml of water and mix. Let the mixture sit for a while.

3Chop up the onion and cook in a pan to soften, season as you go. Grate in the garlic and cook for one minute. Add the mustard powder, thyme and sage, and pour in the stout. Let the alcohol cook off and add the bay leaves, then pour in the mushroom mixture and stir. Add the cornflour mixed with 1 tbs of cold water and leave to simmer until the sauce is thick. Once thickened enough (the less liquid the better), allow to cool.

4Now assemble Once cooled, roll out the pastry and cut into an even number of rectangles (lids + bases). I made two big bakes in the video, but four is probably a better option. Spoon the mixture onto the bases and brush the edges with either melted butter or plant milk. And the lids and seal with a fork.

5Brush the top with melted butter/plant milk and bake until golden – around 20 minutes.

I used chestnut mushrooms for this, because I was isolating and that’s what I had. But shiitake mushrooms would be my fungus of choice.

Likewise with the mince, soy chunks of TVP would work just as well (if not better).

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