Saturday, June 13, 2009

5-Star Portobello "Pepper-Steak" ~ Vegetarian

Five Star Portobello "Pepper-Steak" ~ Vegetarian

2 to 4 servings


2 to 4 cloves minced garlic
1 large onion, cut into slim wedges from stem to root end
water or broth for sauteeing (I use Pacific Natural Foods brand low sodium chicken broth)*
1 large green bell pepper, sliced into approximately 1/4-inch strips
1 medium red bell pepper, sliced into approximately 1/4-inch strips
1 or 2 large (4-6" diameter) portobello mushrooms (or a few shitake mushrooms, thickly sliced)
I use portobellos, sliced approximately the same size as the bell peppers
2 Tablespoons no salt added tomato paste
Fresh oregano and/or thyme; I like lots of herbs~ use as much or as little as you like, plus extra for garnish (May use dried, start with a scant teaspoon if using dried.)
Low sodium soy sauce to taste (about 2 to 3 teaspoons, or less --to your taste)
hot sauce, cayenne pepper or hot pepper oil to taste (I use Chinese Chili Oil ~a little goes a long way)
freshly ground black pepper to taste


In a large non-stick skillet over medium high heat, saute the minced garlic and onion in broth or water until onions are translucent. Add the red and green bell peppers and mushroom slices and cook for about 5-10 minutes, or until mushrooms release their liquid.
Add the remaining ingredients and mix well.

I serve this with steamed brown rice.

Adapted from kwvegan

*Use water to keep this Vegan acceptable.