A tasty vegan twist on the popular steak bake

Take-a-break bakes (serves 4)

Ingredients Instructions
  • 400g mushrooms
  • 1 medium carrot
  • 450ml boiling water
  • 1 vegan stock cube
  • 2 tbsp soy sauce
  • 2 garlic cloves
  • 2 tbsp olive oil
  • 10g fresh parsley
  • 2 rolls dairy-free puff pastry
  • 2 tbsp oat milk
  • ½ tsp brown sugar
  • salt and black pepper
  • For the gravy: 1 white onion
  • 2 tbsp olive oil
  • 2 tbsp nutritional yeast
  • 1 tsp onion powder
  • 50ml stout or beer
  • 1 bay leaf
  • 2 tbsp cornflour
  • 2 tbsp water
  • salt and black pepper
  • Preheat the oven to 200°C. Line three baking sheets with parchment paper.
  • To prepare the filling, cut the mushrooms into 1cm pieces. Peel and dice the carrot. Pour the boiling water into a bowl and stir in the stock cube and soy sauce. Add the chopped mushroom and carrot and leave to soak for five minutes.
  • Transfer the soaked vegetables to one of the baking trays, reserving the marinade. Put the tray in the oven and roast for 25 minutes.
  • Remove and transfer the vegetables to a clean bowl to cool slightly, then put the bowl in the fridge to cool completely.
  • Meanwhile, make the gravy. Peel and finely dice the onion. Warm the oil in the small saucepan. Add the onion and a pinch of salt and stir for 4-5 minutes. Add the reserved marinade, the nutritional yeast, onion powder, stout or beer and bay leaf and simmer, for 4-5 minutes.
  • Mix the cornflour and water together to form a slurry then add this to the pan. Simmer for 4-5 minutes to thicken. Season, then transfer half the gravy to a bowl and leave it to cool slightly, then put the bowl in the fridge to cool completely. Put the other half in a jug and set aside. Finely chop the parsley
  • Once the gravy and vegetables in the fridge are cool, add the parsley to the mushrooms and carrot and stir in the gravy.
  • To build the bakes, cut one sheet of puff pastry into quarters. Lay the quarters on a baking sheet. Spoon a quarter of the filling mixture into the centre of each quarter, leaving a 2cm border around the edges.
  • Cut the second pastry sheet into quarters. Brush the borders of the bases with water and lay the pastry lids on top. Gently crimp around the edges with a fork to seal. Cut two slits in the top of each bake.
  • Combine the oat milk and brown sugar and stir until the sugar dissolves. Brush the bakes with the mixture. Bake for 25-30 minutes, until golden.
  • To serve, warm the remaining gravy. Plate up the bakes, pour over the gravy and serve immediately.

Recipe © Bosh! | https://www.bosh.tv/