This is the classic pepper steak recipe veganised by me. Although I used Viana Cowgirl Veggie Steaks here, the pepper sauce goes nicely with Lamyong Vegetarian Chicken too. The recipe below serves 2.
2 pieces Viana Cowgirl Veggie Steaks
Vegetable oil for frying the steaks
For the sauce:
1 tbsp light olive oil
1 tbsp red wine vinegar
150ml vegan mushroom stock
2 tsp green peppercorns in brine, drained
1 tsp Dijon mustard
3 tbs (1/4 cup) soy cream
• Heat the oil in a non-stick frying pan and cook the steaks according to packet instructions. Set aside and keep warm.
• Add the vinegar and light olive oil to the pan and heat gently.
• Reduce heat to medium, add the peppercorns, and then whisk in the mustard and soy cream. Continue to simmer for until the sauce is slightly thickened which doesn’t take long with soy cream.
• Spoon the sauce over sauce veggie steaks and serve immediately.