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Vegan Pepper Steak (Easy Seitan Stir-Fry!)

This seitan stir-fry is made with crispy bell peppers and a mouth-watering savory sauce. A meal that whips up in minutes and tastes just like classic pepper steak, but it’s totally meatless!

White Wooden Surface Set with Skillet, Water Glass, and Plate of Vegan Pepper Steak with Rice

I love a good vegan stir-fry, especially one that’s loaded with veggies and plant-based protein! Most of the stir-fries I’ve featured on this site up until now have included tofu or tempeh as that veggie protein source — dishes like my tofu stir-fry with garlic sauce and my cashew tempeh stir-fry.

But you know what else I love to include in a stir-fry for protein? Seitan! The cool thing about seitan is that you can often just swap it right in for meat in non-vegan stir-fry recipes, enabling you to create dishes like this delicious (and easy!) vegan pepper steak.

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What You’ll Need

  • Soy sauce. You can substitute with tamari or liquid aminos if you’d like.
  • Brown sugar. Use organic sugar to keep this recipe vegan.
  • Rice vinegar. White vinegar or apple cider vinegar can be substituted if necessary.
  • Cornstarch.
  • Peanut oil. Feel free to substitute with another high-heat oil, such as canola, avocado, or coconut oil.
  • Garlic.
  • Ginger.
  • Scallions.
  • Seitan. Store-bought or homemade seitan can be used. If you make your own using my recipe, make the beef flavor.
  • Bell peppers. You’ll need one red and one green.
  • Rice. This is for serving your stir-fry. Use your favorite variety and cook it according to the package instructions.

How to Make Seitan Stir-Fry

The following is a summary of the process for making this dish, with some tips. Scroll all the way down if you’d like to skip right to the recipe.

  • Stir your sauce ingredients together in a small bowl or container: soy sauce, brown sugar, vinegar, and cornstarch. Make sure to fully dissolve the sugar and cornstarch.
  • Heat up some oil in a large skillet or wok, then add diced seitan. Cook the pieces for a few minutes until they begin to brown.
  • Add minced garlic, grated ginger, and just the white parts of your scallions (finely chopped) and sauté them briefly. Keep an eye on them — they burn easily!
  • Turn up the heat and add chopped bell peppers. Stir-fry everything for a few minutes until the peppers brighten in color and become tender-crisp.
Spatula Flipping Vegan Pepper Steak in a Skillet
  • Turn the heat down a bit and add your sauce. Be super careful as it can sputter when it hits the hot cooking surface!
Hand Pouring Sauce into a Skillet of Vegan Pepper Steak
  • Stir-fry everything for a minute or so more, until the sauce thickens up and coats the seitan and veggies, then take your skillet of of the burner.
  • Top the stir-fry with the green parts of your scallions.
Vegan Pepper Steak in a Skillet with Wooden Spoon
  • Serve it with some rice and enjoy!
Plate of Vegan Pepper Steak and Rice with Skillet in the Background

Leftovers & Storage

Leftover vegan pepper steak will keep in a sealed container in the fridge for about 3 days.

Frequently Asked Questions

Can this recipe be made gluten-free?

That’s a tough one, since seitan is practically all gluten! You could try substituting Butler Soy Curls (available on Amazon) that have been soaked in vegetable broth, and using gluten-free tamari in place of soy sauce. I haven’t tried this method, so no promises!

How long should seitan be cooked?

Seitan is pre-cooked, so there’s no minimum cook-time! You can even eat it right out of the package. For recipes, just cook it until it’s hot and has reached a texture you like.

More Seitan Recipes

Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

Plate of Vegan Pepper Steak and Rice with Chopsticks on the Side

Vegan Pepper Steak (Easy Seitan Stir-Fry!)

This seitan stir-fry is made with crispy bell peppers and a mouth-watering savory sauce. A meal that whips up in minutes and tastes just like classic pepper steak, but it’s totally meatless!

Ingredients

  • ¼
    cup
    soy sauce
  • 1 ½
    tablespoons
    organic brown sugar
  • 2
    tablespoons
    rice vinegar
  • 2
    teaspoons
    cornstarch
  • 1
    tablespoon
    peanut oil
  • 2
    (8 ounce or 227 gram) packages
    seitan,
    cut into ½ inch pieces
  • 3
    garlic cloves,
    minced
  • 1
    teaspoon
    freshly grated ginger
  • 2
    scallions,
    white and green parts separated and finely chopped
  • 1
    medium red bell pepper,
    cut into ½ inch pieces
  • 1
    medium green bell pepper,
    cut into ½ inch pieces
  • Cooked rice,
    for serving

Instructions

  1. Stir the soy sauce, brown sugar, vinegar, and cornstarch together in a small bowl or container.

  2. Coat the bottom of a large skillet with the oil and place it over medium heat.

  3. Once the oil is hot, add the seitan pieces in an even layer. Cook them until they begin to brown, about 5 minutes, flipping them once or twice.

  4. Push the seitan to the side of the skillet and add the garlic, ginger, and white parts of your scallions to the center. Sauté for about 1 minute, until very fragrant.

  5. Add the bell peppers to the skillet and raise the heat to high. Stir-fry everything for about 2 minutes, until the peppers are tender-crisp.

  6. Turn the heat down to medium and carefully pour in the soy sauce mixture. Continue stir-frying, flipping the ingredients so the sauce coats the seitan and peppers.

  7. After about a minute, the sauce should thicken up. Now remove the skillet from heat.

  8. Top the stir-fry with the green parts of your scallions and serve it with rice.

Recipe Notes

Nutrition information does not include rice.

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About Alissa Saenz

Hi, I’m Alissa! I’m a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

I’d love to connect with you on Facebook, Instagram, or Pinterest.

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