This Vegan Steak Bake is almost as good as Greggs! A crisp, flaky, melt-in-the-mouth puff pastry filled generously with steak bits, mushrooms and a rich marmite onion gravy.
It’s crazy how Greggs’ Vegan Steak Bake has taken the UK by storm! Vegan fast food and convenient edible goods in general, but a Greggs steak bake – now that’s something else. I remember on my way back from school I’d pop into a Greggs bakery and grab either a steak bake or cheese and onion pasty plus a cream jam doughnut, for just a couple of quid. Everything a hungry tummy could ask for.
Having given up the consumption of animal products, me and Greggs had a bit of a break. But then they brought out their vegan sausage roll. And now the steak bake – what next?? I’m ready for it guys!
Anyway, I actually decided to make my own as I’m not conveniently located near a Greggs bakery, and also with this pandemic going crazy, it’s been a little bit of a challenge to say the least. This version of Vegan Steak Bake is definitely up there with old Gregory’s in my opinion!
Questions about Vegan Steak Bake
What is in a Greggs Vegan Steak Bake? The vegan steak bake from the infamous UK high street bakery Greggs is a puff pastry case filled with Quorn mince, vegetables and a rich brown gravy.
How to make Vegan Steak Bake? To make vegan steak bake, you will need puff pastry, vegan steak, quorn, or other such meat substitutes, onions, vegetable stock, marmite (yeast extract), mushrooms, carrots, cornstarch, oil and milk. All ingredients (except pastry) are cooked over the hob to make a rich, hearty filling and cooled before being spooned into the puff pastry and being baked.
Vegan Steak Bake Recipe
Makes 3 pastries
- 1 puff pastry sheet rolled out
- 1 tbsp plant milk
- 150g vegan steak diced
- 50g chestnut mushrooms
- 1 medium onion diced
- 1 tsp marmite
- 1 tsp vegetable stock powder
- 1 small carrot diced
- 150 ml water
- 2 tbsp cornstarch
- 1 tbsp rapeseed oil
- Preheat oven to 180℃.
- In a saucepan, heat the oil and fry the onions for 10-15 minutes until browned.
- Add the mushrooms and cook a further 7-8 minutes.
- Next add the carrot, marmite, stock and water and heat a further 5 minutes until carrots are softened.
- Make a paste with the corn starch and 2 tbsp water and stir into the gravy.
- Continue to stir until thickened.
- Stir in the steak bits and simmer a further 5 minutes before setting aside to cool.
- Cut rolled out pastry into 6 squares.
- Lay 3 on a baking tray lined with greaseproof paper and evenly spoon cooled mixture into centre of each sheet.
- Press down gently with a spoon.
- Dab a little water on to the edges of the pastry.
- Add the remaining pastry sheets on top of the filling and press down ends so that bottom and top pastry sheets meet at the edges.
- Using a fork, gently press the edges with the prongs on 2 of the sides.
- Using a sharp knife, score the pastry lid a few times, being sure to not cut too deep.
- Brush with the plant milk and bake in the oven for 20 minutes.
Made this Recipe?
If you had a go at this Vegan Steak Bake please feel free to give me a shout on Instagram at @food_flaneur – would love to see your pics!
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Big Thanks to…
Greggs for my food inspo to make this Vegan Steak Bake. You can check out the original one at their website- unfortunately no recipe, but you can definitely purchase one! https://www.greggs.co.uk/bakes/vegan-steak-bake.