Vegan Steak and Potato Foil Pouches
Recipe type: Vegan Entree
Prep time: 
Cook time: 
Total time: 
Serves: 8
This recipe, made from textured vegetable protein is a simple and delicious combination that's perfect for grilling season or for baking int he oven. My carnivorous husband claimed that he wouldn't have known he wasn't eating meat if I hadn't told him beforehand. Total cost of this recipe is $3.80 or about $0.48 per serving.
  • 1 cup dry TVP "beef" chunks ($0.42)
  • 3 cups water
  • 2 teaspoons vegan vegetable flavored better than bouillon ($0.35)
  • ¼ cup A-1 steak sauce ($0.94)
  • 1½ to 2 pounds small yellow potatoes (I used about 24 of them), quartered ($1.34)
  • ¼ cup olive oil ($0.56)
  • 4 cloves garlic, minced ($0.02)
  • 1 teaspoon granulated onion (or onion powder) ($0.02)
  • 1 teaspoon dried oregano ($0.04)
  • 1 teaspoon dried parsley ($0.03)
  • ½ teaspoon dried thyme $0.02)
  • 1 teaspoon kosher, or coarse sea, salt ($0.02)
  • 1 teaspoon black pepper ($0.04)
  1. Combine water, better than bouillon, and A1 steak sauce in a sauce pan, and bring to a boil.
  2. Add TVP chunks, reduce heat, and simmer for 10minutes.
  3. Remove from heat, cover pan, and allow to sit for 15 minutes.
  4. Quarter potatoes and place in a large bowl.
  5. Drain TVP chunks and place in bowl with potatoes.
  6. Add olive oil, garlic, granulated onion, dried oregano, dried parsly, thyme, salt, and black pepper, and toss well to combine.
  7. Divide "meat" and potato mixture among 8 pre-cut foil squares (about 12 inches in diameter).
  8. Seal both ends and the top.
  9. Place foil pouches on a cookie sheet and bake at 425 for 20 - 25 minutes or cook for 10 -12 minutes on each side on the grill.
Recipe by Patty Cake's Pantry at