Steak ‘N’ Potato Bites
These Steak ‘N’ Potato Bites are the bite-size version of steak and potatoes, making them perfect for parties and get-togethers! Fluffy baby potatoes are seasoned and filled with melty cheese, then topped with plant-based steak and the most delicious garlic horseradish sauce! These little bites will be the first appetizer to disappear, so here’s your warning to double the recipe!
Ingredients
Garlic Horseradish Sauce
- 2 tablespoons vegan sour cream
- 3 cloves fresh minced garlic
- 1 ½ teaspoons vegan-friendly prepared horseradish
- ½ teaspoon garlic powder
- ¼ teaspoon fresh cracked black pepper
- ¼ teaspoon kosher salt
Steak 'N' Potato Bites
- 1 ½ pounds 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
- 7 oz plant-based steak pieces
- 1/3 cup vegan sour cream, at room temperature
- 1/3 cup melted vegan butter
- ¼ cup unflavored and unsweetened non-dairy milk, at room temperature
- 1 cup vegan cheddar cheese shreds
- ¼ cup fresh minced chives, plus more for garnish
Instructions
- Preheat the oven to 400°F.
- To make the garlic horseradish sauce, combine all its ingredients in a small bowl and whisk to combine. Taste and adjust seasonings, if necessary. Set aside.
- Next, 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, 8 to 12 minutes. Set aside to cool at room temperature for 10 minutes.
- Meanwhile, cook the plant-based steak pieces according to package direction. Mince 2/3 of the steak pieces and reserve the other 1/3.
- 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.
- 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.
- Spoon the filling back into the hollowed-out potatoes. Top each potato bite with the reserved steak pieces and bake until golden and crispy, 8 to 12 minutes.
- Garnish with garlic horseradish sauce and minced chives and enjoy!
Video
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