Vegan Pepper Steak features tender slices of seitan (or tofu, for a soy-free option) cooked with bell peppers, onions, and a rich, savory sauce. It’s packed with bold flavors from black pepper, soy sauce, and garlic, making it a satisfying dish that’s perfect over rice or noodles. This dish is a great vegan alternative to the classic Chinese pepper steak, with all the delicious flavors and none of the meat.

Ingredients:

  • For the steak:
    • 1 block (14 oz) seitan (or 1 block firm tofu, pressed and sliced, for a soy-free option)
    • 1 tbsp olive oil (or sesame oil for extra flavor)
    • 1 onion, thinly sliced
    • 2 bell peppers, sliced (use a mix of red, yellow, and green for color)
    • 2 cloves garlic, minced
    • 1 tsp freshly ground black pepper (adjust to taste)
  • For the sauce:
    • 1/4 cup soy sauce (or tamari for gluten-free)
    • 2 tbsp hoisin sauce (optional, for a sweet touch)
    • 1 tbsp rice vinegar (or apple cider vinegar)
    • 1 tbsp maple syrup (or sugar)
    • 1 tsp cornstarch (optional, to thicken the sauce)
    • 1/2 cup vegetable broth
    • 1/2 tsp sesame oil (optional, for added flavor)
  • For garnish:
    • Cooked rice (for serving)
    • Green onions or cilantro (for garnish)

Instructions:

  1. Prepare the seitan (or tofu):
    • If using seitan, slice it into thin strips. If using tofu, press it to remove excess moisture, then slice it into strips or cubes.
  2. Cook the seitan/tofu:
    • In a large skillet or wok, heat the olive oil or sesame oil over medium-high heat. Add the seitan or tofu strips and cook for 5-7 minutes, until golden brown and crispy on the edges. Remove from the skillet and set aside.
  3. Sauté the vegetables:
    • In the same skillet, add the sliced onion, bell peppers, and garlic. Sauté for 4-5 minutes, until the vegetables are tender but still crisp. Add the black pepper and stir to combine.
  4. Prepare the sauce:
    • In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, maple syrup, vegetable broth, and cornstarch (if using). Stir until the cornstarch is dissolved and the sauce is well combined.
  5. Combine everything:
    • Return the cooked seitan/tofu to the skillet with the vegetables. Pour the sauce over everything, stirring to coat. Bring the mixture to a simmer and cook for 3-5 minutes, allowing the sauce to thicken and everything to heat through.
  6. Serve:
    • Serve the Vegan Pepper Steak over a bed of cooked rice or noodles. Garnish with green onions or cilantro for a fresh touch.

Nutrition (per serving, approximate):

  • Calories: 250-300 kcal (with seitan) or 200-250 kcal (with tofu)
  • Carbohydrates: 20-25g
  • Protein: 20-25g (higher with seitan)
  • Fat: 8-10g (depends on oil used)
  • Fiber: 4-5g
  • Sodium: 700-900mg (depends on soy sauce used)

Note: Nutritional values can vary based on the type of seitan or tofu used, and specific sauces.

Why You’ll Love It:

  • Flavorful & Savory: The combination of black pepper, soy sauce, and garlic creates an irresistible savory sauce.
  • Quick & Easy: Ready in just 30 minutes, making it perfect for a busy weeknight dinner.
  • Customizable: You can switch up the veggies based on what you have on hand, or even add mushrooms or baby corn for extra texture.
  • Protein-packed: Seitan or tofu provides a hearty plant-based protein source, making this a filling and satisfying meal.