Vegan Pepper Steak

This recipe transforms hearty strips of seitan or tofu and colorful bell peppers into a plant-based twist on the classic pepper steak. The protein sears until golden and chewy, while the peppers bring sweetness and crunch. A savory sauce made with soy, garlic, and ginger coats everything in rich, bold flavor that feels both comforting and satisfying.

It’s perfect for quick weeknight meals since it comes together fast in one pan. The combination of umami-packed protein, tender veggies, and glossy sauce makes it taste indulgent while staying fully vegan. Serve it with fluffy rice or noodles for a meal that’s filling and flavorful.

Why You’ll Love This Recipe

This vegan pepper steak combines savory richness with crisp vegetables.

Hearty protein: Seitan or tofu adds chew and flavor.

Sweet peppers: Tender yet crisp for a fresh bite.

Savory sauce: Soy, garlic, and ginger bring depth.

Quick to cook: Ready in under 30 minutes.

Versatile: Delicious with rice, noodles, or wraps.

Plant-based: Comforting and fully vegan.

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Ingredients

For the Stir Fry Base:

• 12 oz seitan strips or 1 block firm tofu, pressed and sliced
  
• 2 tbsp cornstarch (if using tofu)
  
• 3 tbsp vegetable oil, divided
  
• 1 large onion, sliced
  
• 1 red bell pepper, sliced
  
• 1 green bell pepper, sliced
  
• 3 garlic cloves, minced
  
• 1-inch fresh ginger, grated
  

For the Sauce:

• 3 tbsp soy sauce or tamari
  
• 1 tbsp hoisin sauce
  
• 1 tbsp rice vinegar
  
• 1 tbsp brown sugar or maple syrup
  
• ½ cup vegetable broth
  
• 1 tsp sesame oil
  
• ½ tsp black pepper
  

Optional Garnishes:

• Toasted sesame seeds
  
• Chopped scallions
  
• Fresh cilantro
  

Step-by-Step Instructions

1. Prepare the Protein

If using tofu, pat dry, slice into strips, and toss with cornstarch. Heat 2 tbsp oil in a skillet over medium-high heat. Fry until golden and crisp, then remove. If using seitan, sear directly in oil until browned on edges, then set aside.

2. Cook the Veggies

Add remaining oil to the skillet. Toss in onion and bell peppers, stirring often until softened but still slightly crisp. Add garlic and ginger, cooking briefly until fragrant.

3. Make the Sauce

Whisk together soy sauce, hoisin, rice vinegar, brown sugar, broth, sesame oil, and black pepper in a bowl until smooth.

4. Combine Everything

Return protein to the skillet. Pour in the sauce and stir well. Let cook 3 to 4 minutes until sauce thickens and coats the ingredients.

5. Serve and Enjoy

Spoon the pepper steak mixture over hot rice or noodles. Garnish with sesame seeds, scallions, or cilantro, and serve immediately.

Tips & Variations

• Extra Heat: Add sliced chilies or chili flakes for spice.
  
• Protein Swap: Use tempeh or soy curls instead of tofu.
  
• Veggie Add-In: Snap peas, broccoli, or baby corn work great.
  
• Sauce Boost: Stir in a spoonful of peanut butter for creaminess.
  

Serving Suggestions

This vegan pepper steak shines with steamed jasmine rice, brown rice, or lo mein noodles. It also works well as a filling for lettuce wraps or meal-prep bowls with extra vegetables. Pair it with a light miso soup or cucumber salad for balance.

Final Thoughts

Vegan pepper steak delivers bold flavor and hearty texture in a plant-based version of a classic dish. It’s quick, versatile, and satisfying, making it a go-to option for weeknight dinners or casual gatherings. The mix of tender protein, sweet peppers, and glossy sauce creates a meal that feels both comforting and fresh.