This recipe for celeriac steak (The Veg Space) uses a vegetable that tastes like nutty celery. Serve with vegan mashed potato and vegan gravy.
Many people these days are vegan. Or suffering from high cholesterol. And there is not enough land in England for everyone to eat free-range steak or mince. So here are some good simple plant-based alternatives to try.
Before cooking, read up on food safety for people and pets (keep these recipes away from pets, due to toxic ingredients like salt, onion, garlic).
Create Your Own ‘vegan steakhouse’ Dinner!
This ‘vegan steakhouse dinner’ (Exploring Vegan) is an American recipe, so sub her brand for Vivera or Sgaia. It’s not really a recipe, more a suggestion on how to plate everything up. With baby potatoes and asparagus, balsamic vinegar, Dijon mustard, oregano and vegan honee.
Where to Buy Good Vegan Steak & Mince
Vivera Steaks are simple to prepare, just fry for 10 minutes. Good with new potatoes and salad or vegetables. The same company also makes vegan mince, ideal for a spaghetti bolognese.
You can recycle soft plastic packaging at supermarket bag bins (keep dry ice away from children and pets).
Oumph (Sweden) makes good faux meats, made with European-grown sustainable soy. Nearby in Finland, one company even makes ‘beef’ from oats!
Vegan Steak Pies (no palm oil)
Magpye is an amazing company in Northumberland, where a couple make vegan pies (without palm oil) then fill them with vegan steak and chicken, and sometimes vegan steak and blue cheese!
Homemade Steak Bake (not Gregg’s)
The problem now in England is that we tend to live our lives by marketing. Every single ‘vegan steak bake’ on sale (Gregg’s, Gingsters, Quorn, Aldi) contains palm oil.
Which most vegans these days don’t eat. Make your own vegan steak bakes (School Night Vegan) and make your own pastry (to avoid palm oil).
Vegan Steaks from Abroad (to inspire)
These brands are not local, but inspiring to see what is happening abroad.
- Abbot’s Butcher (US) makes steak from yellow peas, flavoured with herbs, spice and vinegars). The ‘ground beef’ is made with onion, thyme and porcini mushrooms (the company also makes faux chicken and chorizo).
- Sons of Butchers (Ireland) are fourth-generation butchers who went from herds to herbs! The range includes faux mince, burgers, meatballs and sausages. And recently-launched vegan cheese (nozzarella and chedda cheats!)
- Sunfed Bull-Free Beef (New Zealand) offers vegan steak along with boar-free bacon and chicken-free chicken! Made with natural high-protein ingredients.
- Veef (Australia) was devised by award-winning chefs, along with veef brisket and pulled veef. The company also makes ‘vegan roast chicken’.
