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.
dairy free, egg free, nut free, oil free, vegan
sauteed mushroom recipes, vegan mushroom recipes, vegan pepper steak
Calories: 122 kcal
(halved and cut into slices) (I used a sweet onion)
large green peppers
(seeded and cut into strips)
can stewed tomatoes
vegan worcestershire sauce
(Annie's brand is vegan)
package sliced mushrooms
(about 12-15 oz)
salt/pepper to taste
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.
Add the remaining ingredients, except the mushrooms. Cover, turn down heat to med-low and simmer for about 30 minutes, stirring occasionally.
Taste and adjust seasonings if necessary. Add the mushrooms and simmer another 5 minutes.
Serve hot over rice.
Nutrition facts calculated for Mushroom Pepper Steak only, not including any rice for serving.
Vegan Mushroom Pepper Steak
Amount Per Serving
Calories from Fat 18
% Daily Value*
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Vitamin A 750IU15%
Vitamin C 66.8mg81%
* Percent Daily Values are based on a 2000 calorie diet.