No Meat, No Problem! These Vegan Steaks Taste Better Than the Real Thing

There’s something truly magical about creating a plant-based steak that delivers all the savory satisfaction of meat without any animal products. This vegan steak recipe combines earthy brown lentils with sweet potatoes to create a hearty, flavorful main course that will impress vegans and meat-eaters alike. Topped with a rich, aromatic sauce and served alongside crispy roasted potatoes, this dish proves that plant-based cooking can be just as indulgent and satisfying as traditional steaks. Whether you’re exploring vegan cuisine or simply looking for a delicious meatless meal, these lentil-based steaks will quickly become a favorite in your kitchen.

Ingredients

For the vegan steaks:

• 200g (1 cup) cooked brown lentils
• 1 medium sweet potato (approximately 150g/1 cup when cooked)
• 2 tablespoons rolled oats
• 1 tablespoon soy sauce
• 1 teaspoon tomato paste
• 1 teaspoon sweet paprika
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• Salt and pepper to taste
• 2 tablespoons vegetable oil for frying

For the sauce:

• 100ml (1/3 cup + 1 tablespoon) grape juice or pomegranate juice
• 100ml (1/3 cup + 1 tablespoon) vegetable broth
• 2 shallots, finely chopped
• 1 teaspoon vegan butter
• 1/2 teaspoon cornstarch
• 1 teaspoon balsamic vinegar
• Salt, pepper, and fresh thyme
• Pinch of sugar

For the side dish:

• 400g (14 oz) baby potatoes
• 2 tablespoons olive oil
• 1 teaspoon rosemary
• Salt to taste

Instructions

Prepare the potatoes:

Start by preheating your oven to 200°C (390°F) conventional or 180°C (355°F) fan-assisted. Wash the baby potatoes thoroughly and cut them in half. Place them in a mixing bowl and toss with olive oil, rosemary, and salt until evenly coated. Spread the potatoes on a baking sheet and roast for about 25 minutes until golden brown and crispy on the outside.

Cook the sweet potato:

Peel and slice the sweet potato into chunks. Place them in a pot of boiling water and cook until completely soft and tender, about 10-15 minutes. Drain well and set aside to cool slightly.

Make the vegan steak mixture:

In a large mixing bowl or food processor, combine the cooked brown lentils, cooked sweet potato, minced garlic, sweet paprika, soy sauce, tomato paste, Dijon mustard, rolled oats, salt, and pepper. Mash or pulse the mixture until well combined but still slightly textured. The mixture should hold together when pressed. If it seems too wet, add a tablespoon more of rolled oats. Let the mixture rest for 5-10 minutes to allow the oats to absorb moisture and help bind everything together.

Shape the steaks:

Divide the mixture into portions and shape them into steak-like patties with your hands, about 2-3 cm thick. Make sure they’re compact and hold together well.

Prepare the sauce:

In a small saucepan, melt the vegan butter over medium heat. Add the finely chopped shallots and sauté until translucent and fragrant, about 3-4 minutes. Pour in the grape juice or pomegranate juice and let it reduce slightly for 2-3 minutes. Add the vegetable broth, fresh thyme, balsamic vinegar, salt, pepper, and a pinch of sugar. Stir well and let the sauce simmer until it thickens slightly and develops a rich flavor, about 5-7 minutes. If you want a thicker consistency, mix the cornstarch with a teaspoon of cold water and stir it into the sauce.

Cook the vegan steaks:

Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully place the vegan steaks in the pan. Fry for 4-5 minutes on each side until they develop a beautiful golden-brown crust and are heated through. Handle them gently when flipping to keep them intact.

Serve:

Plate the vegan steaks alongside the crispy roasted potatoes. Drizzle the rich sauce over the steaks and garnish with fresh thyme if desired. Serve immediately while hot.

Time and Serving

Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Servings: 4

Nutrition per serving: Calories: 285 | Protein: 10g | Carbohydrates: 42g | Fat: 9g | Fiber: 8g

Why This Recipe Is Good for You

This vegan steak recipe is packed with plant-based nutrition that supports your health in multiple ways. Brown lentils provide excellent protein, fiber, and essential minerals like iron and folate, making them a powerhouse ingredient for maintaining energy and supporting healthy blood. Sweet potatoes add beta-carotene, vitamin C, and complex carbohydrates that fuel your body and support immune function. The combination creates a satisfying meal that’s naturally cholesterol-free and lower in saturated fat compared to traditional meat steaks. The herbs and spices not only enhance flavor but also provide antioxidants, while the balanced macronutrients help keep you full and satisfied without feeling heavy.

Vegan Lentil Steaks

A hearty and flavorful plant-based steak made from brown lentils and sweet potatoes, served with a rich sauce and crispy roasted potatoes.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Plant-Based, Vegan

Calories: 285

Ingredients Method Notes

Ingredients

  

For the vegan steaks

• 200 g cooked brown lentils
• 150 g medium sweet potato (cooked) approximately 1 cup when cooked
• 2 tablespoons rolled oats
• 1 tablespoon soy sauce
• 1 teaspoon tomato paste
• 1 teaspoon sweet paprika
• 1 teaspoon Dijon mustard
• 1 clove garlic (minced)
• Salt and pepper to taste
• 2 tablespoons vegetable oil for frying

For the sauce

• 100 ml grape juice or pomegranate juice
• 100 ml vegetable broth
• 2 shallots finely chopped
• 1 teaspoon vegan butter
• 1/2 teaspoon cornstarch
• 1 teaspoon balsamic vinegar
• Salt, pepper, and fresh thyme
• 1 pinch sugar

For the side dish

• 400 g baby potatoes
• 2 tablespoons olive oil
• 1 teaspoon rosemary
• Salt to taste

Method

 

Preparation of Potatoes

1. Preheat your oven to 200°C (390°F) conventional or 180°C (355°F) fan-assisted.
2. Wash the baby potatoes thoroughly and cut them in half.
3. Toss the potatoes with olive oil, rosemary, and salt until evenly coated.
4. Spread the potatoes on a baking sheet and roast for about 25 minutes until golden brown and crispy.

Cooking the Sweet Potato

1. Peel and slice the sweet potato into chunks.
2. Place the chunks in a pot of boiling water and cook until completely soft and tender, about 10-15 minutes.
3. Drain well and set aside to cool slightly.

Make the Vegan Steak Mixture

1. In a large mixing bowl or food processor, combine cooked brown lentils, cooked sweet potato, minced garlic, sweet paprika, soy sauce, tomato paste, Dijon mustard, rolled oats, salt, and pepper.
2. Mash or pulse until well combined but still slightly textured.
3. If too wet, add a tablespoon more of rolled oats.
4. Let the mixture rest for 5-10 minutes.

Shape the Steaks

1. Divide the mixture into portions and shape into steak-like patties, about 2-3 cm thick.

Prepare the Sauce

1. Melt vegan butter in a saucepan over medium heat.
2. Add finely chopped shallots and sauté until translucent, about 3-4 minutes.
3. Pour in the grape juice or pomegranate juice and let it reduce slightly.
4. Add vegetable broth, fresh thyme, balsamic vinegar, salt, pepper, and a pinch of sugar.
5. Let the sauce simmer until it thickens slightly, about 5-7 minutes.
6. For a thicker consistency, mix cornstarch with cold water and stir it into the sauce.

Cook the Vegan Steaks

1. Heat vegetable oil in a skillet over medium heat.
2. Fry the vegan steaks for 4-5 minutes on each side until golden-brown.

Serve

1. Plate the vegan steaks alongside the crispy roasted potatoes.
2. Drizzle the sauce over the steaks and garnish with fresh thyme.
3. Serve immediately while hot.

Notes

This recipe is a great source of protein, fiber, and essential nutrients, making it a healthy alternative to traditional meat dishes. Adjust spices and herbs to your taste.