Vegan steak and potato foil pouches

Vegan Steak and Potato Foil Pouches

Vegan Steak and Potato Foil Pouches is not a typo, though it is a strange name for a recipe post.    This all began when Bus Boy asked me if I could make garlic steak and potato foil packs for dinner.  I told him they weren’t vegan, and he politely asked me if I could please, Please, PLEASE, make them vegan.  How could I refuse my firstborn?  I had to make them vegan for himHow hard could it be?   Aside from the steak, this recipe was already vegan.  I just had to find a steak substitute.  It took a couple of days before I came up with an idea, and Vegan Steak and Potato Foil Pouches were born, and if I do say so myself, they are delicious.

During my pre-vegan shopping trip into civilization, I had purchased some TVP “beef” chunks at a vegetarian grocery store.  I used these years ago, in soups and burritos, so I knew they had a very meaty texture, but they are pretty bland.  If these “beef” cubes were re-hydrated in a flavorful marinade, they might serve well as the steak substitute.  I opted to re-hydrate the chunks in a combination of water, vegetable broth and A1 steak sauce.  (Does anyone else find it ironic that A1 steak sauce is vegan?)

A word about TVP beef chunks before I proceed.  TVP stands for Textured Vegetable Protein.  TVP is a defatted soy flour product, and is a byproduct of extracting soy bean oil.   It’s used in lots of commercial products as a meat replacement or meat extender.  In their dry form, these TVP beef chunks looked more like kibble (dog food) than meat.  In fact, Food Critic wandered into the kitchen and saw the cup full of TVP and asked what I was doing.  I told him I was making dinner.

“Mom, that’s dog food.”  He was genuinely concerned.

I tried to reassure him that it was “dehydrated meat”, but he wasn’t a believer.  He went to talk to Baker’s Man.

“Daddy, Mommy’s cooking dog food.”

“No, she’s making vegan meat.”

“Daddy!  It’s dog food.  Mommy’s confused.”

I didn’t hear Baker’s Man’s response because I was too busy laughing.

I covered 1 cup of the dry chunks with 3 cups of marinade which I had heated on the stove, dropped in the TVP, and allowed the chunks to soak until the marinade cooled down.  To rehydrate large chunks of TVP, simmering on the stove will speed up the process.  At that point, the TVP actually looked like small chunks of meat.   I put everything into the refrigerator, in a covered container, to soak until I was ready to prepare the Vegan Steak and Potato Foil Pouches.  The TVP “beef” chunks probably soaked for at least 18 hours before they were drained.  (I did this part the day before, but it could be done on the same day as described in the recipe below.  I also did this over two days to prevent Food Critic from refusing to eat the “dog food.”)Vegan Steak and Potatoes

When it was time to assemble my Vegan Steak and Potato Foil Pouches, I drained my “beef” chunks and added them to a bowl with my quartered potatoes.   I covered everything with the oil, herbs, and spices, and divided the mixture between eight foil sheets.Vegan Steak and Potatoes

I cooked half of these in the oven at 425 degrees, and the other half I prepared on the grill for 10 minutes on each side.Vegan Steak and Potatoes

These were delicious, and Baker’s Man said that if he hadn’t known they were vegan, he would have believed he was eating meat.Vegan Steak and Potato Foil Pouches

Give our recipe for Vegan Steak and Potato Pouches a try and let us know what you think by leaving a comment below.  If you’re not a vegan, head over to  Creme de la Crumb and check out the recipe for Garlic Steak and Potato Foil Packs that inspired this one.

Thanks for visiting Patty Cake’s Pantry.

Vegan Steak and Potato Foil Pouches
Author: 
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.
Ingredients
  • FOR THE "MEAT" AND MARINADE:
  • 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)
  • FOR THE FOIL POUCHES
  • 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)
Instructions
  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.

Vegan Steak and Potatoes Foil PouchesNutrition information is for one foil pouch full of Vegan Steak and Potatoes.

Nutrition Facts
Amount Per Serving
Calories  177
% Daily Value
Total Fat 7.9g
12%
Saturated Fat 1.1g
5%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 845.9mg
35%
Total Carbohydrates 21.3g
7%
Dietary Fiber 4.5g
18%
Sugars 2.9g
Protein 8g
Vitamin A 1%
Vitamin C 17%
Calcium 4%
Iron 11%

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