Vegan Pepper Steak Recipe Easy and Delicious Meals

If you’re craving the bold and savory flavors of classic pepper steak but want to keep it entirely plant-based, this vegan pepper steak recipe is the perfect solution. Bursting with vibrant bell peppers, tender strips of marinated seitan, and a rich, peppery sauce, this dish delivers all the comfort and satisfaction of the original without any animal products.

Whether you’re a seasoned vegan or simply looking to add more plant-based meals to your rotation, this recipe is easy to prepare, quick to cook, and incredibly flavorful.

This vegan pepper steak is not only delicious but also packed with nutrients and fiber, making it a wholesome dinner choice. Serve it over steamed rice or your favorite noodles for a complete meal that everyone at the table will love.

Plus, it’s a fantastic way to introduce meat-eaters to the joys of vegan cooking!

Why You’ll Love This Recipe

This vegan pepper steak recipe is a game-changer for several reasons. First, it uses seitan, a protein-rich wheat gluten that mimics the texture of steak beautifully.

The marinade infuses it with umami and peppery notes, making every bite satisfying.

Secondly, the colorful bell peppers add a sweet crunch and vibrant color, balancing the savory sauce perfectly. The sauce itself is a luscious blend of soy sauce, garlic, and black pepper, thickened to a perfect glaze that clings to every piece.

Finally, this recipe is incredibly adaptable. Whether you’re cooking for one or a family, it scales easily.

Plus, it’s gluten-friendly if you substitute with tofu or mushrooms, and you can spice it up or tone it down to suit your palate.

Ingredients

• 1 package (14 oz) seitan, sliced into thin strips
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon olive oil or vegetable oil
• 1 red bell pepper, sliced into strips
• 1 green bell pepper, sliced into strips
• 1 medium onion, thinly sliced
• 3 garlic cloves, minced
• 1 teaspoon freshly ground black pepper
• 1 tablespoon cornstarch or arrowroot powder
• 1 cup vegetable broth
• 1 tablespoon maple syrup or agave nectar
• 1 teaspoon smoked paprika
• 1 tablespoon rice vinegar
• Salt to taste
• Optional garnish: chopped green onions or sesame seeds

Equipment

• Large skillet or wok
• Mixing bowl
• Measuring spoons
• Sharp knife
• Cutting board
• Whisk or fork (for mixing sauce)
• Spatula or wooden spoon

Instructions

1. Prepare the seitan: Slice the seitan into thin, steak-like strips. In a mixing bowl, combine soy sauce, ½ teaspoon black pepper, and 1 teaspoon olive oil. Toss the seitan strips in the marinade and let them sit for 10 minutes to absorb the flavors.
2. Cook the vegetables: Heat the remaining olive oil in a large skillet or wok over medium-high heat. Add the sliced onions and bell peppers. Stir-fry for about 5 minutes until they soften but still retain some crunch. Remove the vegetables from the pan and set aside.
3. Sear the seitan: In the same skillet, add the marinated seitan strips. Sear for 3-4 minutes on each side until lightly browned and slightly crispy on the edges.
4. Make the sauce: In a small bowl, whisk together the vegetable broth, cornstarch, maple syrup, rice vinegar, smoked paprika, minced garlic, remaining soy sauce, and black pepper.
5. Combine and thicken: Return the sautéed vegetables to the skillet with the seitan. Pour the sauce over, stirring constantly. Cook for another 3-4 minutes until the sauce thickens and coats the seitan and veggies beautifully.
6. Adjust seasoning: Taste and add salt or extra pepper if desired. Remove from heat.
7. Serve warm: Garnish with chopped green onions or sesame seeds if you like. Serve over steamed jasmine rice, quinoa, or noodles for a hearty meal.

Tips & Variations

For an extra smoky flavor, try adding a dash of liquid smoke to the marinade.

If you want to make this recipe soy-free, substitute seitan with thick slices of king oyster mushrooms or marinated tofu. Both options soak up the peppery sauce wonderfully.

Feel free to experiment with different colored bell peppers or add sliced mushrooms, snap peas, or baby corn for extra texture and nutrition. For a spicy kick, add chopped fresh chili or a pinch of cayenne pepper to the sauce.

To save time, you can prepare the sauce in advance and store it in the fridge for up to 3 days. Just reheat gently with the seitan and vegetables before serving.

Nutrition Facts

Serving Suggestions

For a complete and satisfying meal, serve your vegan pepper steak over a bed of steamed jasmine rice or brown rice. Quinoa or cauliflower rice are excellent low-carb alternatives that pair nicely with the rich sauce.

This dish also goes well with simple sides like steamed broccoli or sautéed greens such as kale or bok choy. If you want to add a little crunch, try serving with crispy spring rolls or a fresh cucumber salad to balance the warm peppery flavors.

Looking for more plant-based inspiration? Check out these recipes that complement vegan pepper steak perfectly:

• Vegetable Alfredo Recipes for Creamy, Healthy Dinners
• Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes
• Vegetarian Swiss Chard Recipes for Healthy Meals

Conclusion

This vegan pepper steak recipe is a delicious tribute to the classic dish, reimagined with wholesome plant-based ingredients. Its rich, savory sauce and tender seitan strips make it a standout meal that’s both satisfying and nutritious.

Whether you’re making it for a quick weeknight dinner or impressing guests with a flavorful vegan entrée, this recipe is sure to become a favorite in your cooking repertoire.

With simple ingredients and easy steps, you can enjoy a comforting, restaurant-quality dish right at home. Don’t forget to explore other vegan recipes on the site to keep your meals exciting and varied.

Happy cooking!

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