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Vegan Pepper Steak Recipe

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★★★★★

4.9 from 74 reviews

This vibrant Vegan Pepper Steak recipe features rehydrated soy curls sautéed with colorful bell peppers in a savory, slightly sweet sauce thickened with arrowroot powder. It’s a nutritious, plant-based take on the classic pepper steak, perfect served over rice for a comforting, gluten-free meal that’s rich in flavor and texture.

Ingredients

Scale

Main Ingredients

  • 8 ounce bag (around 4 cups) soy curls
  • 3 ¼ cups vegan beef broth or vegetable broth
  • 2 medium bell peppers, sliced (green and red)
  • 3–4 cloves garlic, minced
  • 1–2 teaspoons minced ginger, to taste

Sauce Ingredients

  • ¾ – 1 cup water (reserve ¼ cup)
  • 7 tablespoons reduced sodium soy sauce
  • 3 tablespoons coconut sugar (or any sugar)
  • 1 ½ tablespoons mirin
  • 1 ½ tablespoons arrowroot powder or cornstarch

Instructions

  1. Prepare rice (optional): If serving with rice, start cooking it first, especially if using brown rice which requires longer cooking time.
  2. Rehydrate soy curls: Place soy curls in a medium bowl, discarding excess powder. Cover with vegan beef or vegetable broth and gently stir. Let soak for 10-12 minutes until rehydrated.
  3. Squeeze excess broth from soy curls: Working in handfuls over the skillet, gently squeeze out most of the liquid from the soy curls. Save the leftover broth for later use if desired.
  4. Dry fry soy curls: Heat a large nonstick skillet over medium-high heat. Add the drained soy curls and dry fry them, stirring often, for 3-5 minutes until lightly browned. Lower heat if they start to overbrown. No oil is used to keep them dry.
  5. Add bell peppers: Add sliced bell peppers to the skillet and cook for 4-6 minutes until they start to soften but still retain some bite.
  6. Make sauce: In a small bowl or measuring cup, whisk together water (keeping ¼ cup reserved), soy sauce, mirin, coconut sugar, and arrowroot powder until smooth.
  7. Add garlic and ginger: Stir minced garlic and ginger into the skillet with the soy curls and peppers. Cook, stirring constantly, for one minute, then reduce heat to medium.
  8. Add sauce to skillet: Pour the sauce mixture into the skillet, stirring constantly. The sauce will thicken quickly. If too thick, gradually add reserved water until desired consistency is reached. If too thin, cook longer or add a slurry of arrowroot mixed with water to thicken.
  9. Season and serve: Remove from heat, season with fresh cracked black pepper (and salt if desired). Serve over rice, garnished with roasted sesame seeds and chopped green onion or red pepper flakes for extra heat.
  10. Store leftovers: Refrigerate the vegan pepper steak separately from rice in an airtight container for 3-4 days, or freeze up to 3 months.

Notes

  • Saving leftover broth for soups or rice adds extra flavor to other dishes.
  • Mirin can be substituted with a mixture of rice vinegar and a little sugar if unavailable.
  • Arrowroot powder and cornstarch act as thickening agents; either can be used interchangeably.
  • This recipe is naturally gluten-free if using gluten-free soy sauce and broth.
  • Adjust ginger and garlic quantities to taste based on personal preference.
  • Dry frying technique helps brown soy curls without making them soggy through oil absorption.

Keywords: Vegan Pepper Steak, Soy Curls Recipe, Plant-Based Dinner, Gluten Free Vegan, Stir Fry Vegan Pepper Steak, Soy Protein Recipe

Find it online: https://jedentaglecker.com/vegan-pepper-steak-recipe/