Easy Vegan Steak Bake Pockets with Plant-Based Meat Chunks Indulge in flaky, golden puff pastry stuffed with tender plant-based meat chunks and rich red wine–coffee gravy. These easy vegan steak bake pockets are the ultimate comfort food—perfect for meal prep, parties, or whenever you crave a savory, buttery snack. – Juicy Marbles

Name: Vegan Steak Bake Pockets
Prep time: 1 h 40 min
Cook time: 20 min
Total time: 2 h
Yield: 12
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 Juicy Marbles Loin; 1 brown or white onion/2 small shallots (approx. 1 cup chopped / 50g); 2 clove of garlic; 1 tbsp olive oil; 1 tsp thyme (fresh or dried); 1 tbsp tomato puree; 1 2/3 (400 ml) vegetable stock; ⅓ - ½ cup (100 ml) red wine; 3tbsp (50 ml) coffee; 2 tbsp soy sauce; 2 tbsp mustard; 1 tbsp balsamic vinegar; ¼ tsp Black pepper; ½ tsp Salt; 3 x Store-bough Puff Pastry; 2 tbsp Flour/Cornstarch (for thickening); 4 tbsp water (to mix with flour/cornstarch for slurry); 2 tbsp neutral oil; 2 tbsp maple syrup; 4 tbsp unsweetened plant milk

Easy Vegan Steak Bake Pockets

WITH JUICY MARBLES MEAT CHUNKS

I’ve experimented with all manner of spirituality. I’ve sat in the pews of great churches and taken in the gospels. I’ve stared at walls and thought about not thinking. I’ve smoked cigarettes and read Alan Watts in a moth-eaten turtle neck…But, dear reader, nothing—and I mean nothing—has dissolved my ego faster than biting into one of these ummy yummy steaky bakey plant-based pockets…Holy shit they’re good. Buttery, flaky puff pastry. Morsels of gravy-soaked vegan meat so tender they fall apart at the gentlest whisper. All uniting to deliver a sermon of succulence that will shake you from your spiritual slumber. My brothers and sisters—if you, like me, have struggled to find religion, look no further.

⬇️ JUMP TO RECIPE ⬇️

Why You’ll Love This Recipe

100% plant-based. 4000% meaty - all the indulgence of a traditional steak bake, but vegan.
Flaky, buttery pastry - store-bought puff pastry makes this recipe effortless.
Rich & savory filling - a combination of vegan meat chunks and red wine and coffee-based gravy, takes care of all your meaty cravings.

Meal-prep friendly - make ahead and freeze for a quick, delicious plant-based snack.

Crowd-pleaser - great for casual dinners, packed lunches, or party appetizers.

Key Ingredients for Vegan Steak Bake Pockets with Plant-Based Meat Chunks

Juicy Marbles Loin, tender plant-based protein that perfectly mimics the steak in this recipe.
Aromatics - onion, garlic, and thyme help build the layers of flavor, making an aromatic, savory, and rich sauce.

Tomato Paste gets caramelized to achieve an even deeper umami flavor.

Red Wine and Coffee is the secret combo that adds richness and depth to the sauce.

Soy Sauce and Mustard add savory complexity.

Cornstarch is used to thicken the ingredients into a silky smooth, gravy-adjacent sauce.

Puff Pastry, the store-bought kind (no shame!) is used to swaddle the delicious sauce and tender chunks of plant-based meat. Most store-bought puff pastries are accidentally vegan, but make sure to check the label.

Vegan ‘’Egg wash’’ is made with a mixture of soy milk, maple syrup, and neutral oil (sunflower, vegetable, or canola) to ensure nice browning on the crust.

Equipment You'll Need

Cutting board
Sharp knife
Garlic press (or fine grater)
Measuring spoons and cups
Kitchen scale
Wooden spoon or spatula for stirring
Jug for mixing the sauce ingredients
Large non-stick frying pan for browning vegan meat chunks and cooking the sauce
Mixing bowls for mixing cornstarch slurry and vegan ‘’egg wash’’
Pastry brush for applying vegan ‘’egg wash’’
Baking sheet for baking Vegan Steak Bake Pockets
Parchment paper (or silicone baking mat)

How to prepare Vegan Steak Bake Pockets with Plant-Based Meat Chunks

1. Prepare Your Mise en Place

Chop and dice all the ingredients (onions, garlic, Juicy Marbles Whole-Cut Loin) and mix the ingredients for the sauce base (vegetable stock, red wine, coffee, soy sauce, mustard, and balsamic vinegar).

2. Cook The Filling

Cook the plant-based meat chunks in neutral oil and remove them from the pan. Use the same pan to cook the sauce. Once cooked, return the plant-based meat chunks to the pan and mix gently to coat. Let the filling cool down to room temperature.

3. Assemble The Pockets

Roll out the sheets of puff pastry and cut each sheet into 8 equal squares. Place a generous tablespoon of the filling in the center of half of the squares.

Stretch another piece of pastry slightly and place it on top of the filled squares. Press the edges down with your fingers, then use a fork to seal and trim the edges with the knife to make them look neat.

4. It’s Time To Bake

Preheat the oven to 356°F (185°C) (fan setting). Place the pockets onto a parchment-lined baking sheet and gently brush them with the ‘’egg wash’’. Bake for 30-35 minutes or until golden brown. Remove from the oven and serve hot.

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Vegan Steak Bake Pockets

Rated 5.0 stars by 1 users

Cuisine

American

Author:

Špela Turk

Servings

12 Pockets

Prep Time

100 minutes

Cook Time

20 minutes

Flaky, buttery, and packed with rich, savory plant-based meat chunks, theseVegan Steak Bake Pockets are the ultimate comfort food. Featuring a delicious red wine and coffee-infused gravy, wrapped in golden, crispy puff pastry, this recipe is perfect for meal prep, snacks, or entertaining. Make ahead, freeze, or bake fresh for a gourmet vegan treat anytime. Serve hot and enjoy the flavors of a traditional steak bake made completely plant-based!

Ingredients

2 tbsp olive oil
1 Juicy Marbles Loin
1 brown or white onion/2 small shallots (approx. 1 cup chopped / 50g)
2 clove of garlic
1 tbsp olive oil
1 tsp thyme (fresh or dried)
1 tbsp tomato puree
1 2/3 (400 ml) vegetable stock
⅓ - ½ cup (100 ml) red wine
3tbsp (50 ml) coffee
2 tbsp soy sauce
2 tbsp mustard
1 tbsp balsamic vinegar
¼ tsp Black pepper
½ tsp Salt
3 x Store-bough Puff Pastry
2 tbsp Flour/Cornstarch (for thickening)
4 tbsp water (to mix with flour/cornstarch for slurry)

'Egg' Wash

2 tbsp neutral oil
2 tbsp maple syrup
4 tbsp unsweetened plant milk

Directions

Finely dice one large onion. Peel and grate or press two garlic cloves.
Chop the loin into 0.8 x 0.8 inch / 2 x 2 cm chunks. Slice the loin into four lengthwise pieces, then cut each piece into four strips, and finally chop each strip into 2 cm-long chunks. Season with salt and pepper.
In a jug, combine vegetable stock, red wine, coffee, 2 tbsp of soy sauce, 2 tbsp of mustard, and 1 tbsp of balsamic vinegar.
Heat 1 tbsp of olive oil in a pan and cook the chunks in batches for 5–7 minutes. Set aside.
In the same pan, heat 1 tbsp of olive oil and add the finely diced onion. Cook for 3–4 minutes, then add the pressed garlic and thyme.
After a minute, stir in the tomato puree and cook for another 3–4 minutes.
Deglaze the pan with the prepared liquid mixture.
Make a slurry by mixing 1 tbsp of cornstarch with 2 tbsp of water. Add it to the pan, stir well, and cook until the sauce thickens. Taste and adjust the seasoning with salt and pepper, if necessary.
Add the chunks back to the pan and mix well to coat them with the sauce. Allow the mixture to cool to room temperature.
Roll out all three puff pastry sheets and cut each into eight equal pieces.
Place a generous tablespoon of the filling in the center of half the pastry squares, including some sauce (spoon it at the center to prevent it from spilling over the edges).
Take another piece of pastry and gently stretch it in all directions to cover the filling. Carefully place it over the bottom square, aligning the edges. Press the edges together with your fingers. Repeat with the remaining pieces.
Seal the edges of the pockets with a fork. For neat, straight edges, trim the pastry with a knife. Place the pockets on a baking sheet, leaving space between them. You can bake in batches for even browning.
Preheat the oven to 365°F (185°C) (fan setting, if possible).
Make an “egg wash” by mixing 2 tbsp of neutral oil, 2 tbsp of maple syrup, and 4 tbsp of unsweetened plant milk. Generously brush the pockets with the “egg wash,” ensuring all surfaces are covered.
Bake for 30–35 minutes or until golden brown.
Remove from the oven and serve immediately for the best results. Handle with care because they’re blazing hot, in every sense of the word.

Create this masterpiece, snap a picture, and tag us @juicymarbles to share your culinary triumph. Bon appétit!