Hearty Plant Steak Casserole

Equipment Required: Large Saucepan with Lid


1 large onion, diced

2 tablespoons olive oil

2x Jorgenz Plant Steak thawed and cubed (buy here)

1 Tablespoon Crushed Garlic

2x sliced celery sticks

1 large peeled and sliced carrot

1x can of Crushed Tomatoes

1/2 cup Massel beef stock (Massel beef stock is vegan!)

1 cup of Water

Side of Rice or Mashed Potato


Put 1x tablespoon of oil in a saucepan on low heat. Cook thawed plant steak cubes for 4 minutes tossing gently until cooked all the way through. Transfer steak cubes to a plate.

Add remaining oil, onion, garlic, carrot and celery to pan. Stir regularly for 5 minutes until all ingredients cooked through.

Add the cooked steak cubes and Crushed Tomatoes to the pan along with Massel Beef Stock and 1 cup of water. Turn up the heat to boil for one minute then reduce to low heat and simmer, covered for 20 minutes. Uncover and stir briefly.

Serve a portion each onto two plates along with a side of Rice or Mashed Potato.