Vegan Steak with Rice
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!
Servings 4 Servings
- 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
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.
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.
Serving: 1Serving | Calories: 490kcal | Carbohydrates: 72g | Protein: 20g | Fat: 7g | Saturated Fat: 1g | Sodium: 707mg | Potassium: 660mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1203IU | Vitamin C: 91mg | Calcium: 79mg | Iron: 6mg