Vegan Pepper Steak

Kristi
The Cook
4 Servings
6 Ingredients
0 Comments

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

  • Labels

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?

  1. 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.

  1. 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.

  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.

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