October 29, 2024
Vegan 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!
Table of Contents
why you’ll love this recipe step-by-step instructions tips and faqsVegan Steak ‘N’ Potato Bites
Looking for a standout appetizer? These Vegan Steak ‘N’ Potato Bites are a fun, bite-sized twist on steak and potatoes! Fluffy, cheesy baby potatoes are topped with savory plant-based steak and drizzled with a creamy garlic horseradish sauce. Whether for a holiday party, game day, or a cozy get-together, these bites are a guaranteed hit! Grab a drink and let’s get to cookin’!
Why You’ll Love These Vegan Steak ‘N’ Potato Bites
- Bursting with Flavor: Each bite combines creamy, cheesy potato filling with savory, plant-based steak and a tangy garlic horseradish sauce.
- Perfect for Sharing: Their small size makes them an ideal finger food for parties and gatherings.
- Easy to Make: Using baby potatoes, plant-based steak, and simple seasonings, these bites come together easily.
- Easy to Customize: Swap in your favorite plant-based cheese or add extra spices to make these bites your own.
- Unique and Impressive: They offer an exciting twist on a classic comfort food, guaranteed to stand out on any appetizer table.
- Flavor-Packed with Minimal Ingredients: This recipe relies on simple yet flavorful ingredients, ensuring maximum taste with minimal effort.
How to Make Vegan Steak ‘N’ Potato Bites
1. Preheat the oven:
Set the oven to 400°F.
2. Make the Garlic Horseradish Sauce:
In a small bowl, mix all the ingredients for the garlic horseradish sauce. Adjust seasonings if needed, then set aside.
3. Cook the Potatoes and Plant-Based Steak:
Toss potatoes with avocado oil, salt, and pepper. Microwave on high until fork-tender, around 8-12 minutes, flipping halfway through. Let cool for 10 minutes. While the potatoes are in the microwave, cook the plant-based steak according to package directions. Mince 2/3 of the steak pieces and set aside the remaining third.
4. Fill and Bake the Potatoes:
Once potatoes are cool enough to handle, slice off the top quarter and scoop out the insides. In a bowl, combine the scooped potato filling, vegan sour cream, melted butter, and non-dairy milk. Mash until smooth, then fold in minced steak, vegan cheddar, and chives.
Fill each hollowed potato with the mixture, top with remaining steak pieces, and bake for 8-12 minutes until golden and crispy.
5. Garnish and Enjoy!
Garnish with additional chives and serve with the garlic horseradish sauce, and enjoy!
Tips and FAQs
- Choose Creamy Potatoes: Baby or creamer potatoes work best for their soft texture.
- Prepare in Advance: Make the horseradish sauce and cook the steak and potatoes a day ahead.
- Customize the Filling: Add extra veggies or spices for more variety.
- Microwave Shortcut: The microwave softens the potatoes quickly, but you can also boil them for about 10 minutes until fork-tender if preferred.
- Don’t Over-Scoop: Leave a small border of potato flesh when hollowing them out—about ¼ inch—to prevent tearing and help the bites hold their shape.
- Reheating: If you’re prepping ahead, reheat the bites in a 350°F oven for 5-7 minutes to bring back the crispy edges without drying them out.
Can I make these Vegan Steak ‘N’ Potato Bites ahead of time?
Yes! You can prepare the potatoes, filling, and sauce a day before and simply assemble and bake them fresh for serving.
What plant-based steak works best for this recipe?
Any store-bought brand you’re able to find, or you can make your own using soy curls or soy strips! There are several delicious and easy recipes online 🙂
Can I make these bites in advance?
Yes! You can prep the potatoes and make the filling and sauce a day ahead. Simply assemble and bake them fresh before serving.
What’s the best way to reheat leftovers?
Reheat leftover bites in a 350°F oven for 5-7 minutes to maintain their crispiness, or use an air fryer for 2-3 minutes at 350°F.
How long does the garlic horseradish sauce last?
Store the sauce in an airtight container in the refrigerator for up to 3 days. Stir well before using.
Bring Big Flavor to Your Next Gathering with These Vegan Steak ‘N’ Potato Bites!
Ready to wow your guests?! These Vegan Steak ‘N’ Potato Bites are packed with flavor and perfect for sharing, and they’re sure to satisfy everyone! Don’t forget to double the batch and save yourself a few before they disappear! If you make this recipe, I’d love to see how it turns out! Don’t forget to share your creations by tagging me on Instagram or TikTok! I love seeing your delicious results!
Steak ‘N’ Potato Bites
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!
