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Vegan Pepper Steak Recipe

Vegan Pepper Steak Recipe
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★★★★★

4.7 from 23 reviews

This Vegan Pepper Steak is a hearty and flavorful plant-based twist on the classic dish, featuring rehydrated soy curls simmered with vibrant bell peppers, onions, and a savory, slightly sweet sauce. Perfectly thickened and garnished with green onions, sesame seeds, and a hint of heat from red pepper flakes, it makes for a satisfying meal served over rice or noodles.

Ingredients

Scale

Soy Curls and Broth

  • 8 ounces (about 4 cups) Butler soy curls
  • 3 cups vegan beef broth or vegetable broth with a splash of soy sauce

Vegetables

  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 medium onion, sliced

Aromatics

  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced

Sauce

  • 1/4 cup soy sauce or tamari
  • 2 tablespoons hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup or agave nectar
  • 1 teaspoon cornstarch mixed with 2 tablespoons water

Optional Garnishes

  • Sliced green onions
  • Sesame seeds
  • Red pepper flakes

Instructions

  1. Rehydrate Soy Curls: Place the soy curls in a bowl and cover them with hot vegan beef or vegetable broth. Let them soak for 10 minutes until fully rehydrated, then drain and gently squeeze out the excess liquid to avoid sogginess.
  2. Cook Soy Curls: Heat a large skillet over medium-high heat and add the rehydrated soy curls. Cook for 5-7 minutes, stirring occasionally, until they begin to lightly brown and develop a firmer texture.
  3. Add Aromatics: Stir in the minced garlic and fresh ginger. Continue cooking for 1-2 minutes until fragrant, being careful not to burn the garlic.
  4. Add Vegetables: Add the sliced red, green, and yellow bell peppers along with the sliced onion to the skillet. Stir well and cook for 3-5 minutes until the vegetables are tender-crisp but still vibrant.
  5. Prepare Sauce: In a small bowl, whisk together soy sauce or tamari, hoisin sauce, rice vinegar, and maple syrup or agave nectar. Pour this sauce over the vegetables and soy curls in the skillet, stirring to coat everything evenly.
  6. Thicken Sauce: Mix the cornstarch with water to create a slurry. Add it to the skillet while stirring continuously to prevent lumps. Cook for about 1-2 minutes until the sauce thickens and becomes glossy.
  7. Serve: Remove the skillet from heat. Garnish the dish with sliced green onions, sesame seeds, and red pepper flakes if desired. Serve hot over steamed rice or noodles for a complete meal.

Notes

  • For a gluten-free version, use tamari instead of soy sauce and ensure the hoisin sauce is gluten-free.
  • Adjust red pepper flakes to taste depending on your preferred spice level.
  • Soy curls are a great soy-based meat alternative with a chewy texture similar to steak.
  • This dish can be stored in the refrigerator for up to 3 days and reheated gently.
  • Use fresh vegetables for the best flavor and texture, but frozen peppers can be substituted in a pinch.

Nutrition

Keywords: vegan pepper steak, soy curls recipe, plant-based pepper steak, vegan main dish, easy vegan dinner, soy protein recipe

Find it online: https://yumwithmia.com/vegan-pepper-steak-recipe/