Vegan Mushroom Pepper Steak Recipe

I’ve gotta say, when I first tried this stir fry with all the mixed mushrooms, crunchy peppers, and that tangy, sweet sauce, it kinda blew my mind and made me wanna recreate that vibe in my own kitchen every single time.

I love makin’ Vegan Mushroom Pepper Steak cause mushrooms deliver umami and antioxidants while red and green bell peppers boost vitamin C and onions pack beneficial compounds. I like how garlic, ginger, soy sauce and cornstarch come together to form a low calorie dish with high flavor that I enjoy.

Ingredients

• Mushrooms offer proteins, fiber and umami flavor boosting overall nutrition.
• Red bell pepper brings vitamin C and subtle sweetness to balance savory tastes.
• Green bell pepper adds crunch vitamins and a mildly sweet flavor profile.
• Yellow onion gives a rich aromatic base with beneficial antioxidants.
• Garlic delivers a bold taste and supports immune health with its antioxidants.
• Fresh ginger offers a spicy zing easing digestion and enhancing overall warmth.
• Soy sauce supplies salty umami tying the dish together in perfect balance.
• Brown sugar adds gentle sweetness balancing the savory, tangy flavors in the dish.
• Rice vinegar gives a light sour note enhancing and brightening all the ingredients.

Ingredient Quantities

• 1 pound mixed mushrooms (like cremini, shiitake, or portobello, sliced thick)
• 1 red bell pepper, cut into strips
• 1 green bell pepper, cut into strips
• 1 medium yellow onion, sliced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 3 tablespoons soy sauce
• 2 tablespoons cornstarch
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 1 cup vegetable broth
• 1 tablespoon sesame oil
• 2 green onions, chopped (optional for garnish)

How to Make this

1. In a small bowl mix together the soy sauce, vegetable broth, rice vinegar, and brown sugar; set it aside so that all the flavors can blend.

2. In a large bowl, toss the sliced mushrooms with the 2 tablespoons of cornstarch until they are well coated.

3. Heat the sesame oil in a big skillet or wok on medium high heat.

4. Add the coated mushrooms into the skillet and cook them for about 5 minutes until they start to brown.

5. Now put in the red and green bell pepper strips along with the sliced yellow onion; stir them into the mushrooms and let them cook for about 3 minutes.

6. Stir in the minced garlic and ginger and cook for another minute until it gets really fragrant.

7. Pour the sauce mixture from the small bowl into the skillet and mix everything together.

8. Let the dish simmer for about 3 to 5 minutes, stirring occasionally, until the sauce thickens up and coats the vegetables.

9. Taste the dish and adjust any seasonings if needed.

10. Remove the skillet from heat and garnish with chopped green onions before serving hot.

Equipment Needed

1. Small mixing bowl for combining soy sauce, vegetable broth, rice vinegar, and brown sugar
2. Large mixing bowl for tossing the sliced mushrooms in cornstarch
3. Knife for slicing mushrooms, bell peppers, and onions and for mincing garlic and ginger
4. Cutting board for all the chopping tasks
5. Big skillet or wok for cooking the mushrooms and vegetables
6. Measuring spoons for accurately measuring soy sauce, vinegar, brown sugar, and other liquid ingredients
7. Wooden spoon or spatula for stirring the vegetables and sauce in the skillet

FAQ

• Q: How long does it take to prep and cook this dish? A: It usually takes around 30-35 minutes total, with about 10-15 minutes for prepping and the rest for cooking.
• Q: Can I use only one type of mushroom instead of a mix? A: Yup, you sure can. But using a mix gives the dish more texture and flavor depth so it’s worth trying different kinds.
• Q: What do I do if I don’t have fresh ginger? A: If you don’t have fresh ginger, you can use a little bit of ground ginger instead, but use only a pinch because it’s stronger in flavor.
• Q: Should I thicken the sauce by stirring constantly? A: Yes, stirring constantly when you add the cornstarch mixture helps to prevent lumps from forming and ensures a smooth sauce.
• Q: Is it best served with rice or noodles? A: Both are awesome choices! Rice helps soak up the savory sauce while noodles add a nice texture, so go with what you prefer.

Vegan Mushroom Pepper Steak Recipe Substitutions and Variations

• Soy Sauce: If you dont have soy sauce, try using tamari for a gluten-free option or coconut aminos for a sweeter taste.
• Cornstarch: If you dont have cornstarch on hand, arrowroot powder works fine. Just remember to use a little less since it thickens faster.
• Rice Vinegar: You can swap out rice vinegar with apple cider vinegar or even white vinegar diluted with a pinch of sugar.
• Brown Sugar: In a pinch, you can use maple syrup or agave nectar. Just adjust the amount a bit since they are liquid sweeteners.
• Fresh Ginger: If fresh ginger isnt available, use ground ginger instead but only use about a third as much because its much stronger.

Pro Tips

1. Before you add the sauce, let the mushrooms get a nice crisp by fully coating them in that cornstarch. It’ll help the veggies get that browning crunch and really lock in the flavor.

2. Make sure you let the soy sauce, broth, vinegar and brown sugar mixture chill out for a few minutes before adding it. This gives the flavors time to blend, so every bite tastes balanced.

3. Stir in the garlic and ginger only when the veggies are almost done. They cook so fast that addin them too early can make them lose that zesty pop.

4. Don’t be afraid to tweak the seasonings at the end. Taste the dish before you off it the heat, and if you think it needs a bit more salt or sugar, go ahead and adjust it.