Vegan Beetroot Steak with Shallot Puree & Asparagus
These earthy and robust vegan beetroot steaks pair beautifully with sweet shallots and fresh asparagus for a deliciously modern twist on steak with onions.
Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!
The following recipe is the perfect alternative to vegan steak and onion if you’re more of a fan of vegetable-based recipes, rather than protein-based meat substitutes.
How do I cook beetroot?
Beetroots are packed full of antioxidants and fibre, so they’re a great staple to add to your diet.
To create these beet steaks, it’s important to soften them in the pan on a low heat for ten minutes before infusing the steaks with stock, which will inject some extra flavour into them.
Be sure to baste the beets with the stock so that it soaks up all of the juices!
What vegan butter should I use?
Dairy-free butter is now widely available and is the perfect ingredient for creating the shallot puree in this recipe.
Make sure the product you use is actually a vegan butter, rather than a margarine or vegan spread because margarines tend to contain too much water to be used in cooking, which means that it will most likely burn in the pan. Also, margarine doesn’t melt at the same temperature as vegan butter, so you may be left with a greasy aftertaste.
Dairy-free butters often contain a plant oil like coconut or olive oil and you can use any plant-based oil butter for this recipe, it’s up to you!
The shallot puree can be made up to 3 days in advance and stored in the fridge until needed. Reheat gently before serving.