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    You are here: Home / Main Dish / Vegan Steak and Rice

    Vegan Steak and Rice

    Published: April 21, 2019. Last Updated: June 18, 2020 by: Ginny McMeans

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    Close-up of a fork full of pepper steak mixture served over rice.

    This tender Vegan Steak over rice is a satisfying and perfect savory family recipe. It is full of delicious flavors and super easy to make. It's Vegan Pepper Steak for dinner!
    Close-up of a fork full of pepper steak mixture served over rice.

    This is one of those recipes that everyone loves. It has all the right flavors, and you can feel good about serving a great plant-based meal.

    Even the children in our family love this dish. Well, that isn’t exactly true. I have to leave out the onions when they come to visit.

    Tamari and soy sauce yes, lots of it but onions, no. Have you ever noticed how most kids love soy sauce? Thank goodness our palates mature as we get older so we can enjoy soft and sweet sautéd onions too.

    Vegan pepper steak is wonderfully reminiscent of an Asian meal especially because of the mix of veggies and flavorings.

    Overhead photo of a plateful of pepper steak next to rice.

    I often make this meal when a serious craving strikes for a good rice bowl.  The steps are so simple that it doesn't feel like work at all.

    It's nourishing and it's also a great crowd pleaser. That's another plus about this recipe. All you have to do is double the ingredients and you can serve up to eight people.

    So go ahead, invite the neighbors over, friends or family too and then serve with a large salad and a big loaf of crusty bread. Delish!

    Add this Vegan Steak and Rice dish into your meal rotation because:

    • Sautéd vegetables, onions and two different colors of bell pepper, release their vibrant sweet flavors into this sauce.

    The first two process shots of chopped veggies frying in an iron skillet.

    • Cooked diced tomatoes add an incredible flavor base for the spices and seasonings.
    • Tamari adds its unique taste and balances the sweetness of the vegetables. It also tastes milder and less salty than soy sauce.
    • Protein-rich beefless strips are also added to the skillet and add a really nice texture too.

    The 2nd two process shots of chopped veggies and plant based meat frying in an iron skillet.

    • Vegan Steak is perfect to be served over rice. The juices and veggies mix beautifully to complete a great taste.
    • You don’t need to fuss with complicated ingredients or cooking techniques to make this balanced meal. And the prep work for this dish is crazy easy.

    The sauce is made in one large skillet over the stove:

    • You just sauté the vegetables for a short 10 minutes. It softens their texture and releases their sweet flavors.
    • Next comes the spices and adding the beef-less strips. While that is simmering on low heat, take advantage of the time and get your rice going.
    • Next, blend in the diced tomatoes into the skillet and let it cook some more to give a thicker and creamier consistency. Seriously, that’s it!

    The last two process shots of chopped veggies, plant based meat and juices frying in an iron skillet.

    Just one skillet for the sauce and then serve over your preferred cooked rice!

    Make this for your dinner, or as an entrée when guests come over.

    If you're in the mood for Chinese takeout? Perfect.

    It’s dinner time!

    Overhead view of a fork full of pepper steak mixture served over rice.

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    Overhead view of a fork full of pepper steak mixture served over rice.

    Vegan Steak with Rice

    Ginny McMeans
    This tender Vegan Steak with rice is a satisfying and perfect savory family recipe. It is full of delicious flavors and super easy to make. It's Vegan Pepper Steak for dinner!
    4.80 from 5 votes
    Print Save Saved
    Prep Time 15 mins
    Cook Time 40 mins
    Total Time 55 mins
    Course Dinner
    Cuisine Rice
    Servings 4 Servings
    Calories 490 kcal

    Ingredients
      

    • 8 ounces beef-less strips, I used Trader Joe's
    • 1 tablespoon extra virgin olive oil for sautéing
    • 1 cup yellow onion, chopped chopped
    • 1 cup green bell pepper, diced - use the whole pepper
    • 1 cup red bell pepper, diced - use the whole pepper
    • ¼ cup tamari
    • 1 teaspoon sugar
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • ¼ teaspoon ground cumin
    • 16 ounces diced tomatoes, canned
    • 2 cups rice, cooked

    Instructions
     

    • Heat the oil over medium heat in a large skillet.
    • Add the onion, and both color bell peppers to the oil and sauté for 10 minutes.
    • Add the beef-less beef.
    • Add the tamari, sugar, salt, pepper, cumin, and tomatoes.
    • Cover and cook at medium-low heat for 15 minutes.
    • At this point, you can serve for dinner or freeze for the future. You would only freeze the pepper steak topping. Rice is cooked right before serving.
    • If you are serving now just - Serve on the rice of your choice.

    Notes

    You only freeze the pepper steak topping and please follow any of the directions defined in my article. Preparing Food for the Freezer.
    TO PREPARE AFTER FREEZING:
    Take the sauce out of the freezer and put in the refrigerator at least 6 to 8 hours before baking (or the day before).
    Right before dinner - add the sauce to a skillet or saucepan and heat through. You can add a little water to the sauce if it seems to dry. About ¼ cup.
    Cook the rice so that it is fresh and serve with the hot pepper steak topping.

    Nutrition

    Serving: 1ServingCalories: 490kcalCarbohydrates: 72gProtein: 20gFat: 7gSaturated Fat: 1gSodium: 707mgPotassium: 660mgFiber: 7gSugar: 9gVitamin A: 1203IUVitamin C: 91mgCalcium: 79mgIron: 6mg
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      Recipe Rating




    1. Ginny McMeans

      April 23, 2019 at 9:48 am

      You can replace some of it with mushrooms Diego Gal but bell pepper is a major part of the recipe. There are many vegetables you could try but the recipe would really change in taste.

    2. Diego Gal

      April 24, 2019 at 8:45 am

      5 stars
      Okay, so I compromised and used half the amount of bell pepper, and added a little bit of chopped celery instead (that was the only other veggie I had). It came out awesome! The sauce is really delicious! My husband loved it too.

    3. Ginny McMeans

      April 24, 2019 at 9:48 am

      That is fantastic Diego Gal. Great substitution and thanks so much for letting us know how it went.

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    For years I dabbled in cooking vegan food, but since I became a mom it has become more important for me than ever. What I’m after is a great collection of healthy and not time-consuming vegan recipes that make the whole family look forward to meals together.

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