Vegan Peppered Steak (easy & simple)

VeganVegan SteakPeppered SteakVegan RecipeVegan DinnerEasy Dinner RecipeVegan Mealdinner

Jan 23

Textured vegan beef squares topped with black pepper, sliced green bell pepper, diced mushrooms. The beef mixture is topped on a bed of white fluffy rice.

Before going vegan peppered steak was one of my favorite dishes. The original recipe’s main ingredients usually contain beef/steak slices, gravy, pepper, and bell pepper. I was so obsessed with this meal (prior to being vegan). I have been attempting to master a vegan version with minimal ingredients; but have also been waiting on a perfect vegan beef that did not taste fake. That time has finally arrived!! I’ve figured out two separate ways where this dish is absolutely delicious— with dehydrated soy chunks (similar to soy curls) but these can be hard to find depending where you live. Since these are a bit harder to find I also tested this recipe with Vegan Impossible Meat and Trader Joe’s Beef-less crumbles. There will be a photo of both cooked options at the bottom of this post.

Ingredients (serves 2):

1 cup + 1/2 cup of dehydrated soy squares (also known as TVP a photo will be below) cut into smaller slices.
— OR 12 oz of either Impossible Meat or Trader Joe’s Beef-less beef.
1 tbs Worcestershire sauce (ensure its vegan)1 tbs vegetable oil (for cooking fake meat)
1/2 tbs vegetable oil (for cooking veggies)
3 cups + 1/3 cup of mushroom broth
1/2 cup diced oyster mushroom
1/2 cup diced white onion
1 large green bell pepper cut into slices (or two small)
1 garlic clove minced
1 tsp black pepper
1 tbs flour

Other Optional Ingredient as a side:

cooked white rice

(Note: if you cannot find dehydrated soy I also tested this recipe with Impossible Meat beef and Trader Joe’s “beef-less beef. Both were amazing and I’ll leave a photo of both options, fully cooked below)

Instructions:

Step 1: If you’re using dehydrated soy curls / squares add it to a bowl and cover it with boiling hot water for 10 minutes. After the time is up drain it and pat it dry to get the moisture out.

— if you’re using vegan beef crumbles skip the first step.

Step 2: Add the vegetable oil to a pan on medium heat. Add the vegan meat (soy or beef) and sauté. If you’re using impossible meat cook until you no longer see pink. If you’re using Trader Joe’s Beef-less beef or soy pieces then cook until you see it a little charred.

Step 3: Once the vegan meat of choice is done cooking, set it aside.

Step 4: Sauté mushroom, bell pepper, garlic and onion on medium heat with vegetable oil for about 3 minutes or until onions are translucent.

Step 5: Drop the heat to the lowest number and let it sit while mixing for approx. 1 minute. This just allows the pan to cool down before adding the next ingredients (aka liquid); we don’t need your fire alarm going off ;)

Step 6: Drizzle the flour on top of the veggies and mix it all together (the flour acts as a thickener and will thicken the broth). By placing it onto the cooked veggies it avoids clumps.

Step 7: Add the mushroom broth, turn the heat up to medium and continue to stir for 45 seconds. The sauce will start to bubble up and thicken.

Step 8: Add the Worcestershire sauce, black pepper and turn the heat down low. Continue to let the sauce bubble while stirring in the meat. It should look like this:

Textured vegan beef squares topped with black pepper, sliced green bell pepper, diced mushrooms.

Viola! We are done!! Just add this dish over some white rice and you have the perfect dinner!

Pin this recipe here:

If you choose to use the beef-less crumbles heres how it’ll look.. and I know the photo is not aesthetically pleasing but usually the best tasting meals never are ;)