The Flaky Vegan

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Steakless and Kidme Pudding....vegan steak and kidney pudding recipe

Updated: Apr 14


Vegan steak and kidney pudding, mushy peas and gravy

This use to be my go to at the chippy in my meat eating days. But even then the horror of eating a bit of offal by mistake thinking it was just a steak pudding, took the shine off that ooze of gravy as you broke into the stodgy dome of suet pastry.


This dish may not make much sense if you aren't British. It may not make much sense if you're not a Northerner! This recipe is very much offal free - steakless, as the title suggests using soya chunks instead of meat, and chunks of mushroom as the kidney. The soya chunks are really quite easy to get hold of - Holland & Barrett with their usual buy one get one half price, or Morrisons sell them in the Indian part of the World Food section. I can get them at our local Indian shop too. The instructions on the packet will tell you to soak in water first. This makes for a watery squidge when you bite on the chunks, so what I do is make the gravy with more water and cook the chunks in the sauce to soak up the flavour....trust me, it works!


Also, there is a sneaky bit of marmite in the gravy, don't panic...not enough to be able to sniff it out, but it gives a good bit of colour and depth of flavour to the gravy.


I find it works better to make the filling the day before, this really gives the flavour chance to soak into the soya chunks. If you use a 2 litre pudding basin then that gives plenty of room for any rise and saves having to faff with pleats and folds in the foil whilst cooking.


The pudding is steamed, this can be done in a big pan, placing the basin on an upturned saucer and filling up to 2 thirds of the way up with boiling water, or a dedicated steamer if you are lucky enough to have one that size. What I do is use my slow cooker on high...works a treat!


This recipe serves 5/6 people




Ingredients


For the filling...

1 large onion chopped

1 tbsp dairy free spread

225g mushrooms, chopped into bite sized chunks

4tbsps original Bisto, in the red cardboard drum

800ml boiling water

1/2 tsp dried rosemary

A few grinds of black pepper

125g dry soya chunks (see notes above)

1/2 tsp marmite

1 tbsp mushroom ketchup

1/4 tsp gravy browning, optional


For the pastry...

350g self raising flour

175g vegetable suet

1/2 tsp salt

dairy free butter for greasing

300ml water



Method



Vegan steak and kidney pudding filling


Gently cook the onion in the dairy free spread for around 5 minutes, stirring regularly, until starting to brown. Add the mushrooms and continue to cook until they have started to brown too.


Mix boiling water onto the bisto powder to make gravy. Add the rosemary, pepper, marmite and mushroom ketchup and browning if using. Add this to the pan of onions and gravy and stir in the soya chunks. They will float at first, but will start to sink as they take on the liquid


Cover the pan and simmer for around 25 minutes, stirring occasionally, or until the chunks are soft. Remove from the heat and put to one side (see notes above)



Mix the dry ingredients together in a bowl. Add some cold water, around 275-300ml will be plenty and mix to form a soft dough.


Gently knead the dough on a floured surface and cut a third off for the lid.


Roll the dough to about the size of a dinner plate, around 1cm thick and line a greased pudding bowl with it. Place the pre prepared filling in, then roll the lid and drop onto the top of the filling


Place the lid on the pudding and trim the edges with a sharp knife

Use a sharp knife to trim the edges a couple of centimetres from the top of the basin and pinch the edges together to seal the filling in.


Cover tightly with foil and place in chosen steamer (see notes above). Leave to cook for about 2 1/2 hours, making sure the pan doesn't boil dry - this is where the slow cooker comes into its own!



Serve with chips, mushy peas and gravy

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