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
Author/Source:
Kristi @ Onceamonthmom.com
Ingredients:
- 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
Directions:
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.
Freezing Directions:
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.
Servings: 4
**conversion chart image provided by Erik Spiekermann
[...] theme is State Fair (Fried Foods, Fried Twinkies, Fried Chicken and more) and I’m sharing Mom’s Pepper Steak, Veganized over at OAMM. With our Whole Food journey, breaded and pan-fried is about as close to Fried Foods [...]