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Oil-Free Portobello Pepper Steak [Vegan]

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These Portobello pepper steaks have all the flavors your family will love! Meaty Portobello mushrooms are cooked in a savory black pepper gravy with onions, bell peppers, and tomatoes until tender and delicious. This pairs perfectly with brown rice or dairy-free mashed potatoes.

Oil-Free Portobello Pepper Steak [Vegan]

This Recipe is :

Dairy Free Vegan

Serves

4

Ingredients

For the Mushrooms:

  • 1/3 cup whole wheat pastry flour
  • 1 large yellow onion, thinly sliced
  • 3 large bell peppers (preferably 1 red, 1 green, and 1 yellow), seeded and thinly sliced
  • 1 pound Portobello mushrooms, stems removed, caps cut into 1/2-inch- thick slices
  • 6 garlic cloves, minced
  • 1 tablespoon dried basil
  • 2 teaspoons dried thyme
  • 1 teaspoon dried marjoram
  • 1 28-ounce can crushed tomatoes
  • 1 cup unsweetened non-dairy milk
  • 1 tablespoon mellow white miso
  • 1 tablespoon nutritional yeast
  • Sea salt and black pepper
  • 4 cups cooked brown rice (recipe below) or mashed potatoes

For the Rice:

  • 2 cups brown rice
  • 4 cups water

Preparation

To Make the Mushrooms:

  1. Sprinkle the flour in a small skillet and toast it over medium-low heat until it starts to turn brown
    and fragrant. Set it aside while you finish the rest of the dish.
  2. Sauté the onion, bell peppers, and mushrooms in a large saucepan over medium-high heat until
    the onion turns translucent and starts to brown, about 8 minutes. Add water 1 to 2 tablespoons
    at a time to keep the vegetables from sticking. Add the garlic, basil, thyme, and marjoram, and
    cook for another minute.
  3. Add the crushed tomatoes and reduce the heat to medium. Cover the pan and cook for 15
    minutes.
  4. In a blender, purée the toasted flour, plant milk, and miso. Add the mixture to the pan with the
    vegetables, along with the nutritional yeast. Season with sea salt and black pepper to taste and
    cook until a gravy develops, about 5 minutes.
  5. Serve over brown rice.

To Make the Rice:

  1. Combine the rice and water in a 2-quart saucepan, cover, and bring the water to a boil over high
    heat. Reduce the heat to medium-low and let it simmer for 45 minutes, or until the water is
    absorbed and the rice is tender.

Notes

NOTE FOR THE COOK:
Toasting flour is tricky because it goes from fragrant to burned in a split second. You can’t walk away
from the stove for even a minute.

https://www.amazon.com/China-Study-Family-Cookbook-Plant-Based/dp/1944648119/?tag=onegrepla-20

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo


"The China Study Family Cookbook: 100 Recipes and Resources to Bring Your Family to the Plant-Based Table" by Chef Del Sroufe is the family-friendly cookbook and guide you’ve been waiting for. Edited by "The China Study Cookbook" author LeAnne Campbell, and with a foreword from "The China Study" co-author and "The Campbell Plan" author Thomas M. Campbell II, MD, "The China Study Family Cookbook" is the ultimate guide to helping your family transition to the joys and benefits of plant-based eating.

AUTHOR'S COOKBOOK CAN BE FOUND HERE.

 

 

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