Vegan Pepper Steak

What You’ll Need

• Soy curls: Butler soy curls are the base of this simple dish. I used the whole 8 ounce pack. Try to avoid the small crumbles for this dish. The small crumbles I save and use whenever I make soup, chili, or like a TVP pasta sauce. If you prefer not to use soy curls you could use baked or air fried tofu (or even puffed tofu), seitan beef like my simple recipe for instant pot seitan (instructions for those without an instant pot are included), or a store-bought vegan beef product like Gardein.
• Vegan beef broth or vegetable broth: I like to use vegan beef broth for this recipe so I can have that particular flavor. I use Better Than Bouillon No Beef Base (mixed with water. The soy curls won’t absorb all of it so I usually strain it into a jar and use it in a soup or stir fry sauce later in the week (can also be frozen). You could alternatively use vegetable broth with a splash of soy sauce or if you’re really in a pinch, water will work. I just like to do broth because I feel like it gives the overall dish more flavor.
• Fresh garlic and ginger: Fresh is best because it really, to me, is a different flavor than the dried powder stuff. But if the dried spices are all you have, that’s fine. I’d add them to the soy curls right as you add them to the pan for dry-frying.
• Bell peppers: You can use any peppers you like. I used a red bell pepper and a green bell pepper for this soy curls pepper steak dish.
• Water
• Soy sauce: I used reduced sodium soy sauce here but regular sodium should work fine. If you’re worried about it being too salty, use half the amount of regular soy sauce and dilute it with a little water. If you can’t have gluten, try a gluten-free tamari or coconut aminos.
• Mirin: Mirin is a tasty bottled fluid used in Japanese cooking. It adds flavor and depth to the vegan pepper steak sauce. It’s a little sweet and a little tangy. It’s optional for this dish. A good substitute is rice vinegar, or you can leave it out.
• Coconut sugar: Any sugar will work here. I used coconut sugar because I feel it pairs well with Asian cuisine inspired dishes but you can use whatever you like.
• Arrowroot powder or cornstarch: For thickening the sauce.
  • Fresh cracked black pepper (and salt if needed) for seasoning

• 

  

  

  

• Click next to read more