Pepper Steak to fool a carnivore

A few weeks ago I posted a phenomenal recipe to make your own vegan «pot roast.» In all fairness the roast was a homemade seitan recipe, one which could be used to make your own lunch meat (just add your own blend of spices) OR is absolutely delightful in pepper steak. 

So whether you have left over pot roast or want to make a fresh batch from scratch, this simple slow-cooker seitan recipe will bring the perfect texture and flavor to any meat-bearing dish. 

If you do choose to make a fresh batch of seitan, I strongly recommend and prefer the slow-cooker method as it gives the perfect texture and infuses a lot of flavor. So make sure you allot enough time for the seitan to cook before using it in the pepper steak.

Pepper Steak ala Amanda
(Serves 6-8) 
Roast ingredients:
2 cups vital wheat gluten
1/4 cup nutritional yeast
1 TB Italian seasoning
1 TB onion powder
1 TB garlic powder
2 TB ketchup
1/4 cup soy sauce
1/4 cup steak sauce
1 1/2 cups water
4 TBS minced garlic
15.5 oz can of veggie stock

Pepper steak base ingredients:
3 peppers (I used red and yellow because they’re my favorite) chopped into small-medium sized pieces 
1 medium onion chopped into small-medium pieces
28 oz can of diced tomatoes (we buy the no salt added or low-sodium versions)
1 small can of tomato paste (maybe 6 or 8 oz? I don’t remember off the top of my head)
1/4 cup soy sauce (we use low sodium) or to taste
1 TBS vegan Worcestershire 
2 TBS cornstarch to thicken
2 TBS black pepper (or to taste)
2 TBS garlic
3 cups water
Brown rice (we made about 2 cups dry which yielded almost 6, make however much you prefer)

Roast directions:
Turn crockpot on low
Mix together wheat gluten, nutritional yeast and seasonings.
Add soy sauce, steak sauce, ketchup, 2 TBS of garlic and water.
Mix and knead for 2 minutes. The mixture should be slightly damp.
Form a roast-like loaf and place in crockpot.

Pour vegetable stock over and let it cook on low for two hours, on high three.

Pepper steak directions:
Boil your brown rice.
Add can of diced tomatoes, water and tomato paste in large stock pot and cook on low medium heat (like a 3-4, we want to achieve a low boil).
Add soy sauce, Worcestershire, garlic and pepper.
Stir in corn starch, mix until lumps are gone (this will help thicken the pepper steak as it cooks, you won’t see immediate results)
Add chopped peppers and onion. Cook for 15 minutes. 
Half your seitan and put the rest away (use for sandwiches or whatever you heart desires)
Cut the remaining seitan into small strips or chunks (whichever style you prefer for pepper steak, I’m not picky).
Add seitan to pot and cook for 30 minutes. 
Pour brown rice into a bowl and top with crazy delicious pepper steak mixture.


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