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!
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.
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.
- 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.
- 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!
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!
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Vegan Steak with Rice
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
- 1/4 cup tamari
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 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
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 1/4 cup.
Cook the rice so that it is fresh and serve with the hot pepper steak topping.
Nutrition
Ginny McMeans says
April 24, 2019 at 9:48 amThat is fantastic Diego Gal. Great substitution and thanks so much for letting us know how it went.
Diego Gal says
April 24, 2019 at 8:45 amOkay, 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.
Ginny McMeans says
April 23, 2019 at 9:48 amYou 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.
Diego Gal says
April 22, 2019 at 9:33 pmI’m excited to make this, but I don’t care for cooked bell peppers. Any suggestions on what I could substitute? Thanks!
Ginny McMeans says
April 22, 2019 at 6:50 pmYes, absolutely Shams! Thanks so much for thumbs up!
Shams says
April 22, 2019 at 11:52 amHi Ginny,
This sounds like it doesn’t take long to make! If I don’t use the black pepper, is it test well?
Suzy Scott says
October 22, 2018 at 1:01 pmThis was delicious. Love the tamari with cumin mixed with the plant-based beef over rice. It was really satisfying.
Ginny McMeans says
August 11, 2013 at 11:00 amI can’t believe I left off that whole paragraph about defrosting etc. The recipe is corrected now. Full directions are above the comments and at the bottom of the recipe. Thanks for giving me a heads up.
Anna says
August 11, 2013 at 8:00 amWhen defrosting, how long does it take? Where do you defrost, do you put it in the refrigerator compartment or on the countertop? Thanks.