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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]

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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


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.


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.


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