Mom’s Pepper Steak, Veganized
Growing up, my mom made an incredible dish, Pepper Steak. It’s simply delicious and even I, the meat hater, loved it. I asked my mom for the recipe recently after discovering how closely portabella mushrooms can simulate steak. And it’s easy! I couldn’t believe how simple the ingredients list is, so I just had to make this delicious dish, vegan-style. I’m so glad I did, it’s incredible! And even the meat-lovers loved it.
Vegan Pepper Steak
Kristi @ Onceamonthmom.com
- 4 medium portabello mushroom caps, ribs removed
- 14.5 ounces tomato sauce
- 21.75 ounces vegetable broth
- 1 medium bay leaf
- 3 cups sliced green peppers
Grill mushrooms and cut into strips. Coat in a bit of flour or cornstarch and set aside. Bring remaining ingredients to a boil. Reduce heat to low and add mushroom strips. Simmer for 1.5 hours. Remove bay leaf and serve over brown rice or quinoa.
BEFORE cooking, divide coated mushrooms among quart freezer bags and freeze. Divide sauce among gallon freezer bags and freeze. To serve: Thaw. Bring sauce to boil. Reduce heat to low and add mushrooms. Simmer for 1.5 hours, remove bay leaf and serve over brown rice or quinoa.
**conversion chart image provided by Erik Spiekermann