5 from 1 vote
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*
Fat 2g3%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 421mg18%
Potassium 425mg12%
Carbohydrates 22g7%
Fiber 5g21%
Sugar 12g13%
Protein 6g12%
Vitamin A 750IU15%
Vitamin C 66.8mg81%
Calcium 70mg7%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.