Vegan steak with pepper cream sauce and fries

Ingredients for vegan steak with pepper cream sauce and fries

  • 1 pack of Veggie Protein Steak - spelt
  • Plant-based butter (to cook the steak in)
  • 250 grams of sweet potato
  • Enough extra virgin coconut oil for frying
  • 120 ml soy cream
  • 100 ml vegan broth
  • 25 grams of plant-based butter
  • 20 grams of flour
  • 1 scallion (only the green part)
  • 1 tsp black pepper (peppercorns)

Preparation of vegan steak with pepper cream sauce and fries

  1. Peel the sweet potatoes and cut into French fries. Cut the spring onion into thin rings. In the meantime, heat up the extra virgin coconut oil melt in a saucepan and let it melt completely. (If you want to use a fryer you will need about 3-4 liters of coconut oil).
  2. Heat a pan with a dash of plant-based butter and cook the seitan steaks for approx. 5 minutes on each side. In the meantime, put the fries in the melted coconut oil and fry until they are golden brown. This usually takes around 7-8 minutes.
  3. While the seitan steak is cooking (don't forget to turn it over) and the fries are frying, heat up the plant-based butter in another pan. Caramelize the spring onions lightly.
  4. Add the flour to the spring onions and butter. Stir well until the mixture is light brown.
  5. Add the broth and bring to the boil. Crush the peppercorns with a mortar and pestle. Add to the sauce. Cook the sauce over a low heat to a smooth sauce. Lastly, add the whipped soy cream and stir well.
  6. Remove the fries from the coconut oil and let them drain on some paper towels before you divide them onto the two plates.
  7. Remove the vegan seitan steak from the pan and place it on the plate.
  8. Pour some of the vegan pepper cream sauce over the steak. Plate the fries next to the steak. Voila! A classic steak with a vegan twist.
Want to go all the way? In Belgium, we usually eat our fries with mayonnaise. Check out this recipe for vegan mayonnaise.

When we think about the Flemish classics, it’s impossible not to think about a delicious steak with pepper cream sauce and french fries. But did you know that you can also put a twist on this classic and turn it into a completely vegan dish?

With this recipe you can replace your beef with a plant-based seitan steak from Bertyn, make the pepper cream sauce with soy cream and fry your friens in coconut oil.

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What fans say about Bertyn

Miki Duerinck & Kristin Leybaert

cooks of the vegetarian cookery studio and authors of 4 vegetarian cooking books, Ghent

“Even if we never manage to convert the world to the vast majority of meat replacements, one product remains decidedly hopeful: the Manitoba wheat and soy sauce-based, traditionally produced seitan manufactured by Bertyn. It brings together the two qualities required if you justifiably want to call a product a ‘meat replacement’: it is pure and natural and very tasty. It is on sale in health food shops, vacuum packed as seitan steak, seitan supreme or in ‘block form’. It is easy to prepare: the seitan is baked, steamed or cooked in a flash because it never requires lengthy cooking times. So from now on no restaurant has a valid excuse for not putting such a vegetarian dish on the menu.”