Vegan Chinese Pepper "Steak"
| Ingredient | Measure | Grams | Cost |
| Sauce | |||
| Water | 1/4 cup | 60 | $0.00 |
| Tomato Paste | 1 TBSP | 16.4 | $0.05 |
| Miso Paste (White) | 1 TBSP | 17 | $0.25 |
| Soy Sauce | 2 TBSP | 32 | $0.45 |
| Vinegar - Rice | 1 TBSP | 15 | $0.15 |
| Pure Maple Syrup | 7 tsp | 46.2 | $0.62 |
| Blackstrap Molasses | 2 tsp | 14 | $0.12 |
| Dried Garlic (Granulated) | 1 tsp | 3.1 | $0.06 |
| Ginger (Ground) | 1/2 tsp | 0.9 | $0.01 |
| Spices - Mustard (Ground) | 1/4 tsp | 0.5 | $0.01 |
| Black Pepper | 1/4 tsp | 0.6 | $0.01 |
| Crushed Red Pepper Flakes | 1/4 tsp | 0.4 | $0.01 |
| Corn Starch | 1 TBSP | 8 | $0.03 |
| Main Ingredients | |||
| Mushrooms (thickly sliced) | 400 g | 400 | $2.94 |
| Soy Sauce | 1 TBSP | 16 | $0.23 |
| Red Pepper | 1 each | 119 | $0.75 |
| Bell Peppers | 1 each | 119 | $1.13 |
| Makes 3 servings | $6.85 | ||
| Multiplier |
| Instructions |
| Place all the Sauce Ingredients into a small bowl, whisk, set aside. |
| In an enamel/ceramic lined Dutch oven, skillet or similar stock pot, add the sliced mushrooms and 1 Tablespoon soy sauce, sauté for 5 minutes over medium-high heat to allow the mushrooms to release their liquid. |
| Remove mushrooms from the skillet (it’s OK if there is some liquid still in the pan from the mushrooms). |
| Add the sliced bell peppers sauté until the bell peppers have reached the desired tenderness (approx. 3 to 5 minutes – or longer). |
| Then add the sautéed mushrooms and sauce, increase the heat, simmer until the sauce thickens and the bell peppers and mushrooms are completely coated in the sauce. Lower the heat and simmer for one minute. |
| Remove from heat, serve over brown rice. |
| Notes |
| Note: Vegetable stock can be used in place of water. |
| Source |
| https://monkeyandmekitchenadventures.com/vegan-chinese-pepper-steak/ |
 |
 |
http://followyourecho.com/recipes/recipe.asp?recno=386