Vegan Pepper Steak

Vegan Pepper Steak is a delicious and mouth-tempting Chinese-American dish. This mouth-watering recipe combines the flavor of Portobello mushrooms with the rich texture of Portobello mushrooms, soy curls, and a hint of spices. This Vegan Pepper steak is a game-changer for vegan and non-vegan lovers. It is a dairy-free and nut-free recipe. You can prepare this Vegan Pepper for lunch and dinner. It’s a must-try recipe because it is quick to prepare and a comfortable meal. One serving is fulfilling and satisfying. It consists of a low amount of fat (10 grams )and a high amount of protein (200 grams).

Equipment:

• Medium-sized bowl
• A sharp knife
• Nonstick pan

Ingredients:

• Soy curls 4 cup
• Vegetable broth 1/3cup
• Portobello mushrooms 8 oz.
• Red bell pepper 1, cut into slices
• Green bell pepper 1
• Onion 1, cut into fine slices
• Garlic cloves 2, chopped
• Ginger 2tsp minced
• Tamari 2tbsp
• Mirin 1tbsp

Sauce

• Low-sodium tamari sauce 1/4cup
• Cornstarch 2 tbsp
• Tahini sauce 1tsp
• Crushed black pepper 1/4tsp
• Mirin 1 1/2tsp
• Maple syrup 1tbsp
• Water 1/2cup

Ingredient Notes

Vegetable broth:

• I use low-sodium vegetable broth to prepare this dish.

Garlic and ginger:

• We use fresh chopped garlic and ginger. An additional choice is to use ready-made (store-bought) paste.

Bell pepper:

• Any bell pepper will work well. In this pepper steak, I used both green and red bell pepper.

Mirin:

• A rice wine called mirin is utilized in Japanese cuisine. It adds a slight sweetness and umami flavor to the dish. Swap this item with rice vinegar.

Cornstarch:

• It thickens the texture of a dish. It’s an alternative is arrowroot powder.

Instructions:

1. Place the soy curls in a medium-sized bowl.
2. Next, add vegetable broth to soak the soy curls.
3. Soak it for 10-15 minutes. Meanwhile, we will marinate the mushrooms.
4. Take Portobello mushrooms. Remove its gills and stems.
5. Now, cut the clean mushrooms into slices with a knife.
6. For marination of the mushrooms, add tamari and mirin with the mushrooms.
7. Toss it well with mushrooms. Set aside the marinated mushrooms.
8. Now, gently dry the soy curls and remove extra vegetable broth if any.
9. Place a nonstick pan to a medium flame. Add dry soy curls to this pan.
10. Cook the soy curls for 2-3 minutes to allow them to absorb the remaining broth.
11. Next, take two colorful bell peppers, and onion. Cut into thin slices.
12. Preparation of sauce: Add cornstarch, mirin, tamari, tahini sauce, maple syrup, water, and black pepper in a mixing bowl.
13. Whisk all ingredients until it gives a creamy texture.
14. The creamy sauce is ready. Save it in the refrigerator.
15. Now, we will chop the garlic and ginger to make a paste.
16. Add this paste with onion and bell peppers. Mix it well.
17. Over a medium burner flame, warm the non-stick pan.
18. Now, mix the chopped ginger and garlic (paste) in the pan. Sautee it for 2-3 minutes until its color changes.
19. Next, add the marinated mushrooms to the same pan.
20. Stir fry until all water from mushrooms is absorbed.
21. Remove the mushrooms from the pan, and shift them onto a plate.
22. Now, add onions, bell peppers, and sauce.
23. Cook it until bell peppers soften.
24. Add stir-fry marinated mushrooms with bell peppers mixture.
25. Cook it over a slow flame until the sauce consistency thickens.
26. Turn off the burner once the dish is prepared.
27. Serve this vegan pepper and enjoy.

Topping Suggestions:

• As a topping, you may add chopped green onions, crushed black pepper, roasted sesame seeds, diced jalapenos, and red chili pepper flakes to add spiciness and flavor.

Alternative ingredients:

• You may add tempeh, seitan, baked, or air-fried tofu.
• For a healthier option, Add TVM Textured vegetable protein.

Variations:

• For smokiness flavor, you can add smoked paprika.
• Use different seasonings like cumin, cardamom, bay leaves, Italian seasoning, or coriander.

Tips:

• You can add different varieties of vegetables according to your choice.
• Customize the sauce according to your flavor.
• Incorporating a range of colored bell peppers including orange, red, green, or yellow, will add vibrant.
• Don’t overcook the vegetables otherwise the taste will be less.

Notes:

• If you are adding tofu, tempeh, or seitan. Don’t overcook them otherwise, the texture will be too hard and not chewable.
• Use a non-stick pan so that ingredients won’t stick to the pan.
• Add corn flour to marinate the tofu, tempeh, or soy curls for a crispy taste.

Storage Information:

Refrigerator:

• The vegan pepper steak can be stored in a fridge for 3 to 4 days. Store it in an airtight bag.

Freezer:

• Freeze the pepper steak in a freezer for 2-3 months.

Rewarm:

• You can also reheat the frozen steak in a microwave oven.

FAQs:

Which kind of soy curls works best to make this dish?

• You can add the butler soy curls instead of short curls. Butler soy curls more flavors rather than this.

How do we serve this steak?

• You may serve it with white or brown rice, quinoa, steamed broccoli, and roasted vegetables.

Can we add herbs?

• You may add dried or fresh herbs. It gives a refreshing aroma and taste to the soups.

How do we make this dish gluten-free?

• You may use an alternative of low sodium tamari sauce with coconut amino.

Nutritional Facts per serving amount

Serving size 1 cup
Total calories 350 kcal
Carbohydrates 30 g
Protein 200 g
Dietary Fiber 5 g
Total Fat 10 g
Sugar 5 g
Sodium 400 mg