October is Vegetarian Awareness Month, the perfect time to explore vegetarian meals that even the most die-hard meat eater will love. The trick is to increase the seasonings, and thus the flavor, in traditional favorites that are prepared using meat substitutes. Today we offer a spicy, tangy, meatless version of Steak Pizzaiola. This recipe can also be found in our new cookbook, Homestyle Favorites Made Meatless, available soon!
Saute one chopped bell pepper and 1 clove of garlic in 1 Tbsp of olive oil until soft. Add 1 cup sliced mushrooms, 2 tsp dried basil, 1 (14 oz) can of diced tomatoes in juice, 1 Tbsp capers, 1 tsp crushed red pepper flakes, 1 cup red wine and 4 meatless steaks (I used Worthington brand Stakelets here) to the skillet.
Bring almost to a boil, reduce heat and simmer for 10-15 minutes or until the liquid has cooked down to a sauce-like consistency. Add salt and pepper to taste. Just before serving, sprinkle each steak with 1 Tbsp shredded Parmesan cheese.
I served it here with oven roasted potatoes and steamed broccoli. Quick, easy, and sinfully yummy! You could also use any frozen meatless burger or tempeh in place of the Stakelets. Enjoy.
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