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Vegan Mushroom Pepper Steak (Oil Free)

By: Jenn Sebestyen / Published: / Last Updated:

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Pepper Steak – veganized with mushrooms! This one pot “meaty” vegetarian dish is loaded with mushroom and peppers and has great depth of flavor. Served over rice, it’s comfort food at it’s best.

Bowl of Vegan Mushroom Pepper Steak over white rice.

Pepper steak was always a favorite meal growing up. It is still to this day my hubby’s favorite!

I finally decided to recreate this dish into a healthier meatless meal. I’m happy to report that hubby loved it! In fact, he packed up some leftovers to take to work for lunch the next day all on his own – that’s a winner folks!

With only 8 ingredients, 1 pot, and 40 minutes needed, this Vegan Mushroom Pepper Steak is a new twist on an old classic comfort food.

Close up view of a mushroom in a bowl of Mushroom Pepper Steak

Healthy Mushrooms

Mushrooms contain B vitamins, potassium, selenium, protein and even Vitamin D.

They are also very low calorie and contain no fat or cholesterol.

Mushrooms don’t always make the perfect replacement for meat, but they work incredibly well in this dish, soaking up the flavors of the rich tomato based sauce.

Overhead view of a Vegan Mushroom Pepper Steak w/ rice in a white bowl next to a red patterned napkin.

Served Over Rice

I did have to pick out the mushrooms for my mushroom-hating son, but my girls gobbled this right up. And my son loved everything else about this dish.

I’ve found that if you add rice to pretty much any recipe and mix it all together, kids will eat it. Kids love rice. Well, mine do…but I think it’s universal.

A bite of Vegan Mushroom Pepper Steak on a fork in a white bowl.

Vegan Mushroom Pepper Steak

I am drooling looking at these pics again. I wish we had more leftovers. Definitely going to have to make this again soon and add it to our favorites!

If you give this delicious easy dish a try, please leave me a comment below with your star rating.  You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired.

What comfort food dish from your childhood do you remember?

Enjoy!

5 from 1 vote
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Vegan Mushroom Pepper Steak
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
 
This one pot "meaty" vegetarian dish is loaded with mushroom and peppers and has great depth of flavor. Served over rice, it's comfort food at it's best.
Course: Entree
Cuisine: dairy free, egg free, nut free, oil free, vegan
Keyword: sauteed mushroom recipes, vegan mushroom recipes, vegan pepper steak
Servings: 4
Calories: 122 kcal
Author: Jenn Sebestyen
Ingredients
  • 1/4 cup vegetable broth (or water)
  • 1 onion (halved and cut into slices) (I used a sweet onion)
  • 2 large green peppers (seeded and cut into strips)
  • 1 1/2 cups tomato puree
  • 15 oz can stewed tomatoes
  • 2 tbsp tamari
  • 1-2 tbsp vegan worcestershire sauce (Annie's brand is vegan)
  • 2 dashes liquid smoke
  • 1 package sliced mushrooms (about 12-15 oz)
  • salt/pepper to taste
Instructions
  1. Heat a large pan over medium heat on the stove. Add the vegetable broth or water and the sliced onion. Cook for about 5 minutes until the onion begins to soften.
  2. Add the remaining ingredients, except the mushrooms. Cover, turn down heat to med-low and simmer for about 30 minutes, stirring occasionally.
  3. Taste and adjust seasonings if necessary. Add the mushrooms and simmer another 5 minutes.
  4. Serve hot over rice.
Recipe Notes

Nutrition facts calculated for Mushroom Pepper Steak only, not including any rice for serving.

 

 

Nutrition Facts
Vegan Mushroom Pepper Steak
Amount Per Serving
Calories 122 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 421mg 18%
Potassium 425mg 12%
Total Carbohydrates 22g 7%
Dietary Fiber 5g 20%
Sugars 12g
Protein 6g 12%
Vitamin A 15%
Vitamin C 81%
Calcium 7%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.


More Easy Vegan Dinners to Love:

Lentil Mushroom Bolognese

Lentil Mushroom Healthy Bolognese

Orange Cauliflower

Orange Cauliflower

Vegetable Fried Rice

Easy Vegetable Fried Rice

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Comments

  1. Jenelle says

    02/15/2018 at 5:24 pm

    This looks delicious and is a great idea, however, Worcesteshire sauce is not vegan. It is made with fermented fish.

    Reply

    • Jenn S. says

      01/27/2018 at 9:24 am

      Smoked paprika should work too. Just taste and adjust seasonings, if necessary, before serving. Let me know how it turns out. Enjoy!

      Reply

  3. Anita Houser says

    06/17/2017 at 8:42 am

    Made this last night. My family and I loved it (well one of my sons said it was “alright” which actually means he could eat it again (he’s typically the very ‘selective eater’). 🙂

    So 3 out of 4 LOVED it (me included). So this is a WINNER in my book. Yummy and fulfilling meal. Will definitely be making this again. I added a little bit of leftover black beans to the mix too.

    Reply

  4. Sophie says

    08/02/2016 at 2:58 pm

    Hello,

    I really want to make this recipe, but i’m from the Netherlands, and i have never heard from liquid smoke or worcestershire sauce.

    Is there something i could replace this with?

    Reply

    • Jenn S. says

      08/02/2016 at 4:50 pm

      Hi, Sophie. Do you have access to steak sauce? That would be a good substitute for worcestershire sauce. And you could use smoked paprika instead of the liquid smoke. Let me know how it turns out! Thanks!

      Reply

    • Jenn S. says

      12/17/2015 at 12:09 pm

      Dini, same with my hubby. He does like veggie though and he loved this! Let me know how it goes! 🙂

      Reply

  9. Gin says

    12/07/2015 at 1:35 am

    I love all the savory flavors you add to amp up the steakiness. I’m definitely making this (I even have mushrooms!), it sounds delicious.

    Reply

  11. Robyn @ Simply Fresh Dinners says

    12/06/2015 at 4:21 pm

    Ok – one pot, 40 minutes and packed full of mushrooms?? A dinner of healthy deliciousness! I’m so making this, Jenn. I can never get enough mushrooms and I’m loving these flavors. My fav dish as a kid was chili and still is but I definitely make a healthier version than my mom did, lol.
    I can’t wait to try this. Bookmarking it for my next grocery trip. Thank you!

    Reply

    • Jenn S. says

      12/06/2015 at 4:36 pm

      Thank you, Robyn!! I hope you love it!! Please let me know how it turns out! You know what’s funny about chili..as a kid I would only eat withOUT beans….now I eat it with ONLY beans!! LOL!

      Reply

  12. Hauke Fox says

    12/06/2015 at 9:45 am

    Woahh!!! Jenn, your photos look just amazing!! Love the the composition and color palette! 😀
    Of course the recipe plays a role as well, haha

    Reply

    • Jenn S. says

      12/06/2015 at 12:41 pm

      Wow, thank you so much, Hauke! I was very pleased with how they turned out as well. I hope you try it!

      Reply

  13. The Vegan 8 says

    12/06/2015 at 1:45 am

    What a great remake and so much healthier! I love all the flavors you used to flavor the mushrooms, some of my favorites I use! I can see why this was such a hit and to me, anything served over rice is going to be delicious! Great recipe!

    Reply

    • Jenn S. says

      12/04/2015 at 9:49 am

      Thank you, Ramona! It is quite filling and one of our favorites!! Let me know if you try it! Enjoy!

      Reply

  17. KC the Kitchen Chopper says

    12/03/2015 at 3:53 pm

    Seeing “Vegan” and “Steak” in the same recipe had me curious. I thought maybe you were doing something with large portobello caps. But your version looks amazing. I might serve it over quinoa instead of the rice. Just yummy looking!

    Reply

    • Jenn S. says

      12/03/2015 at 4:18 pm

      Thanks, KC! I worried that those two words together might throw people off, but I wanted to keep the title as close to the original as possible at the same time. It would be GREAT over quinoa!!

      Reply

    • Jenn S. says

      12/02/2015 at 8:40 pm

      Caroline, thank you so much!! I’m thrilled you both loved it! And that was super fast too! Yay! You just made my day! 🙂

      Reply

  25. Natalie says

    12/02/2015 at 4:19 pm

    This looks fantastic! The smoky tomato and tamari flavors sound great together! I’ve never heard of pepper steak to be honest, but chunky stews served over rice in this same sort of format were really common in my house growing up. Such an easy great meal 🙂

    Reply

    • Jenn S. says

      12/02/2015 at 8:41 pm

      Thanks, Natalie. I think it’s a midwest thing, maybe. But, yes, very much like a chunky stew!

      Reply

    • Jenn S. says

      12/02/2015 at 8:42 pm

      Wow, that’s pretty awesome, Rebecca! The opposite of most kids these days. I feel so lucky that my kids are such great eaters too.

      Reply

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My name is Jenn. This is my blog where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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