I just had to make this delicious dish, pepper steak, vegan-style. I'm so glad I did, it's incredible! And even the meat-lovers loved it.
4
Servings
6
Ingredients
0
Comments
Ingredients
- 4 individual Mushroom, Portobello
- 2 tablespoons Cornstarch
- 14 ½ ounces Tomato Sauce
- 21 ¾ fluid ounces Vegetable Broth/Stock
- 1 whole Bay Leaf
- 3 cups slice Bell Pepper, Green
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Grill
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Grill mushroom caps and cut into strips.
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Make From Frozen Serving Day Directions
Stovetop
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Grill Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Grill mushroom caps and cut into strips.
- Coat in cornstarch.
- Bring remaining ingredients to a boil in a large skillet.
- Reduce heat to low and add mushroom strips.
- Simmer for 1.5 hours.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 1 mushroom & 3/4 cup peppers Amount Per Serving
- Calories
- 108
- Total Fat
- 1g
- Saturated Fat
- 0g
- Trans Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 966mg
- Total Carbohydrates
- 23g
- Fiber
- 6g
- Sugar
- 9g
- Protein
- 5g
- WW Freestyle
- 1