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!
Course Dinner
Cuisine Rice
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Total Time 55 minutesminutes
Servings 4Servings
Calories 490kcal
Author Ginny McMeans
Ingredients
8ouncesbeef-less strips, I used Trader Joe's
1tablespoonextra virgin olive oil for sautéing
1cupyellow onion, choppedchopped
1cupgreen bell pepper, diced - use the whole pepper
1cupred bell pepper, diced - use the whole pepper
¼cuptamari
1teaspoonsugar
½teaspoonsalt
¼teaspoonblack pepper
¼teaspoonground cumin
16ouncesdiced tomatoes, canned
2cupsrice, 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.