Plant-Based Steak ‘n’ Potato Bites

Serving Size 4-6 people

Prep Time 35 mins

Cook Time 10 mins

Difficulty Easy

Ingredients

Potato Bites:

  • 1 (1 ½ pound) bag of baby or ‘creamer’ potatoes
  • 1 tablespoon avocado oil
  • 1 teaspoon kosher salt, plus more to taste
  • 1 teaspoon fresh cracked black pepper, plus more to taste
  • 1 (7-ounce package) Nasoya Plantspired Steak 
  • 1/3 cup vegan sour cream
  • 1/3 cup vegan butter
  • ¼ cup unflavored and unsweetened non-dairy milk
  • 1 cup vegan cheddar cheese shreds
  • ¼ cup fresh minced chives, plus more for garnish

Garlic Horseradish Sauce:

  • ¼ cup vegan sour cream
  • 6 cloves fresh garlic, minced
  • 1 tablespoon vegan-friendly prepared horseradish
  • ½ teaspoon fresh cracked black pepper
  • ¼ teaspoon kosher salt

Courtesy of: Eat Figs, Not Pigs

Preparation

  1. Preheat the oven to 400°F.
  2. Toss the potatoes with the oil, salt and pepper and place them onto a microwave safe plate in an even layer. Microwave on high until fork tender, flipping halfway through, 10 to 12 minutes. Set aside to cool at room temperature for 10 minutes.
  3. Meanwhile, cook the Plantspired Steak Pieces according to package direction. Mince 2/3 of the steak pieces and reserve the other 1/3.
  4. Once the potatoes are cool enough to handle, slice off the top quarter of each potato and carefully scoop out the insides using a teaspoon or small cookie dough scoop. Be careful to leave about ¼ -inch of the skin so they’re strong enough to hold the filling.
  5. Place the peeled tops of the potatoes and scooped fillings into a bowl along with the vegan sour cream, butter, and milk. Using a masher or the back of the fork, mash until most of the clumps are gone. Fold in the minced steak pieces, vegan cheese shreds and chives until thoroughly combined.

Share this Recipe