Freezer Meal Recipes / Dinner / Mom’s Pepper Steak, Veganized

Mom’s Pepper Steak, Veganized

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 Meet The Cook Print
Mom’s Pepper Steak, Veganized

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

Freezer Containers

  • 2 Gallon Freezer Bags
  • 2 Quart Freezer Bags

Supplies

  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Grill mushroom caps and cut into strips.
  2. Coat in cornstarch.
  3. Bring remaining ingredients to a boil in a large skillet.
  4. Reduce heat to low and add mushroom strips.
  5. Simmer for 1.5 hours.

Freeze For Later Cooking Directions

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?

  1. Grill mushroom caps and cut into strips.
  2. Coat in cornstarch.
  3. Divide coated mushrooms among quart freezer bags, label and freeze.
  4. Divide remaining ingredients (this will be the sauce) among gallon freezer bags, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Bring sauce to boil.
  2. Reduce heat to low and add mushrooms.
  3. Simmer for 1.5 hours.

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