Vegan Pepper Portobello Steak And Rice Recipe
Prep Time:
15 minutes
Cook Time:
24 minutes
Servings:
4 Servings
Ingredients
  • 4 portobello mushrooms
  • 2 tablespoons cornstarch, divided
  • ½ cup tamari, divided
  • 1 onion, sliced
  • 2 red bell peppers, sliced
  • 1 green bell pepper, sliced
  • 2 crushed garlic cloves
  • ¼ cup vegetable broth
  • 2 tablespoons maple syrup
  • 1 tablespoon white miso paste
  • 1 tablespoon tomato paste
  • 1 tablespoon rice vinegar
  • 1 teaspoon ground ginger
  • ¼ teaspoon dried mustard
  • ½ teaspoon black pepper
  • 3 cups cooked rice
Directions
  1. Remove the stems from the portobello mushrooms and discard.
  2. Scrape the gill from the underside of each mushroom cap and discard.
  3. Slice the mushroom caps into ½-thick slices and place them in bowl.
  4. Mix 1 tablespoon of corn starch with 1 tablespoon of water to make a slurry.
  5. Add ¼ cup tamari to a small pot and cook on medium-low for 5 minutes.
  6. Add the slurry and whisk continuously for 2 minutes until thickened.
  7. Pour the sauce over the mushrooms and stir to coat.
  8. Add the mushrooms to a large frying pan on medium-high heat and cook for 5 minutes.
  9. Remove the mushrooms from the pan, add the onion and sliced bell peppers and cook for 5-8 minutes until they are softened.
  10. Using the same small pot combine the remaining tamari, garlic, vegetable broth, maple syrup, miso paste, tomato paste, rice vinegar, ground ginger, dried mustard, and black pepper over medium low heat.
  11. Make another cornstarch slurry with the remaining cornstarch and 1 tablespoon of water and add to the sauce. Stir for 2 minutes until it has thickened
  12. Add the mushrooms back to the frying pan along with the sauce and let simmer for about 5 minutes
  13. Top with optional sesame seeds and sliced green onions and serve with the rice.