In 2019, Greggs (a UK high street bakery chain, for my overseas readers) launched a legendary vegan sausage roll, and I launched half a dozen of them into my face in one week alone. I started to fantasize about an entirely vegan pasty-and-cake shop – which I’m sure exists somewhere – and one thing led to another and I ended up here, with my own vegan version of their famous Steak Bake. I reverse-engineered this by physically dissecting a steak bake or two, then painstakingly recreating it in my kitchen at home. The jackfruit gives the tender meaty filling, the gravy fools your tastebuds into thinking it’s a proper steak bake, and the rest bolsters the flavour. Bisto red gravy granules are the best to use here, and also vegan at the time of writing, but Asda own brand ‘meat gravy granules’ are also vegan too. As with all things, do check the labels carefully, as products are subject to change over time.
Makes 4, from 90p each (This post contains affiliate links – I may earn a small commission if you click the links or purchase any products.)
1 large onion, red or white, 9p (60p/1kg, Growers Selection at Asda)
2 tbsp cooking oil, plus extra for greasing, 3p (£1.09/1l, Sunflower oil at Asda)
1 tbsp sugar, 1p (65p/kg, Silver Spoon at Asda)
1 tsp paprika, 1p (£1/100g, KTC or Natco brand)
½ tsp turmeric, <1p (£1/100g, KTC or Natco brand)
Salt and black pepper, to taste
2 × 400g tins of jackfruit in brine or water, £2.40 (£1.20/can Summer Pride at Asda)
3 tbsp vegan gravy granules, 7p (Asda gravy granules, 71p/200g)
1 tbsp light soy sauce, 5p (54p/150ml, Asda)
375g ready-rolled puff pastry, 90p (90p/375g, Asda)
Flour, for dusting, <1p (49p/1.5kg, Asda)
1 tbsp aquafaba (juice from a can of white beans)
First make your filling. Peel and finely slice your onion, and toss into a large non-stick sauté or frying pan. Add 1 tablespoon oil and the sugar and spices. Season with salt and pepper, and cook on a low heat for 10 minutes, until the onion starts to soften but not brown.
Drain the jackfruit and squeeze it in your hands to remove any excess liquid. Shred it with your fingertips until it is in fine pieces, and add to the pan. Add the gravy granules and soy sauce, and 125ml water, and cook on a low heat until the gravy has thickened. Add 125ml more water, a splash at a time, to loosen the gravy. Cook the filling for 25 more minutes, until thick and the jackfruit is tender and flavoured all the way through. Remove the filling from the heat and cool completely.
When the filling is cool, preheat your oven to 200ºC (fan 180ºC/400°F/gas 6).
Divide the pastry into four equal rectangles using a large sharp knife.
Lightly grease a baking sheet. Place one piece of pastry on it. Spoon the filling evenly on the bottom half, leaving 1cm around the edges to prevent it from leaking out as it cooks. Carefully fold the pastry over from top to bottom, pressing the edges together gently with your fingertips. Crimp the edges with a fork, around the three non-folded sides. Repeat with the remaining three pieces of pastry.
In a small bowl, beat together the remaining oil, aquafaba and soy sauce to make a glaze. Brush over each pastry generously. Bake in the centre of the oven for 15 minutes, until the pastry is risen, crisp and golden.
Serve warm. They will keep, cooled, in the fridge for 2 days.
This recipe first appeared in Veganish, a collection of 100 super simple budget vegan recipes, by Jack Monroe. Click here for my books!
All text copyright Jack Monroe.
This site is free to those who need it, and always will be, but it does of course incur costs to run and keep it running. If you use it and benefit, enjoy it, and would like to keep it going, please consider popping something in the tip jar, thankyou.
Click here for my books! All text copyright Jack Monroe.
This site is free to those who need it, and always will be, but it does of course incur costs to run and keep it running. If you use it and benefit, enjoy it, and would like to keep it going, please consider popping something in the tip jar, and thankyou.