Greggs Vegan Steak Bake
Quorn pieces with diced onions and mushrooms in a rich vegan gravy, encased in golden puff pastry lattice.
Contains Allergens
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Why you'll love it
Recreate Greggs' plant-based Vegan Steak Bake at home! Featuring meaty Quorn pieces, mushrooms, and a rich umami gravy wrapped in flaky vegan puff pastry. Perfect for vegans and meat-eaters alike.
About the original
Greggs' Vegan Steak Bake launched in 2020 following the huge success of their vegan sausage roll. Made with Quorn pieces and wrapped in 96 layers of vegan-friendly puff pastry, it quickly became one of the bakery's most popular plant-based items, proving that vegan food can be just as indulgent and satisfying.
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Ingredients
Main Ingredients
- 300 g Quorn Pieces
- 1 piece Red Onion — diced
- 1 stalk Celery — finely diced
- 100 g Chestnut Mushrooms — sliced
- 150 ml Vegetable Stock
- 75 ml Red Wine
- 1 tbsp Marmite
- 2 tbsp Soy Sauce
- 2 tbsp Olive oil
- 1/2 tsp Black Pepper
- 2 sheets Puff Pastry — vegan, ready-rolled
Method
Heat olive oil in a large pan and fry Quorn pieces until golden and slightly crispy, about 5-7 minutes. Remove and set aside.
In the same pan, fry diced onion and celery until onion softens, about 5 minutes. Add sliced mushrooms and cook for another 3 minutes.
Add red wine, vegetable stock, marmite, soy sauce, and black pepper. Bring to a boil, then return Quorn pieces to the pan. Simmer on high heat for 8-10 minutes until liquid reduces and thickens into a rich gravy. Remove from heat and cool.
Preheat oven to 180°C (160°C fan). Cut each pastry sheet in half. Place filling on the lower half of each piece, leaving a border. Fold top half over and crimp edges with a fork.
Make diagonal cuts across the top for decoration. Optional: brush with plant milk for golden finish. Bake for 25 minutes until golden and crisp.
Tips & Variations
- Brown the Quorn pieces well to get a meaty texture and deep flavour - don't rush this step!
- Reduce the gravy properly until it's thick and rich - watery gravy will make soggy pastry. It should coat the back of a spoon.
- Check your puff pastry is vegan - not all brands are! Jus-Rol is a popular vegan-friendly option in the UK.
- Don't skip the Marmite - it adds incredible umami depth to the gravy. If you don't have it, try a vegan gravy granule or mushroom ketchup.
FAQs
- Is this recipe really vegan?
Yes, as long as you use vegan puff pastry! Quorn pieces are suitable for vegans (check the packaging), and all other ingredients are plant-based. Some Marmite contains B12 from bacterial fermentation and is vegan, but always double-check labels if you're strictly vegan.
- What if I don't have Quorn pieces?
You can use other meat alternatives like diced seitan, tempeh, or even chunky mushrooms (portobello or king oyster work great). For mushrooms, you may need to cook them a bit longer to get that meaty texture.
- Can I skip the red wine?
Yes, but it does add depth of flavour. You can replace it with additional vegetable stock mixed with 1 tablespoon of balsamic vinegar for acidity and richness. The result will be slightly different but still delicious.
- How should I store and reheat these?
Store baked bakes in the fridge for up to 3 days in an airtight container. Reheat in the oven at 180°C for 12-15 minutes to crisp up the pastry. You can also freeze them (baked or unbaked) for up to 3 months - bake from frozen, adding 10-15 minutes to cooking time.
Nutrition (per serving)
| Calories | 390 kcal |
|---|---|
| Protein | 12 g |
| Fat | 22 g |
| Carbs | 35 g |
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