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Pepper steak is so nostalgic for me. One of my favorite dishes my mother used to make. The caldo (broth) itself over rice was incredible. Since I don't eat meat anymore, I had to find a way to recreate this childhood dish that I so often crave. Usually made with cubed steak, peppers, onions, garlic, vinegar and seasonings, this dish jumps at you with flavor. I started to do a lot of experimenting with different types of meat substitutes. I found that the best substitutes for this dish are Quorn meatless steak style strips and oyster mushroom. You can also use Gardein beefless tips or seiten for this recipe as well. The Quorn brand really has my heart when it comes to meat substitutes. They use a protein called Mycoprotein, which is a sustainably sourced meat-free super protein that is naturally high in protein and fiber and low in saturated fat. Whatever you choose to use, this caldo is sure to make your meal taste amazing! Pair this with white or yellow rice and plantains and you will have a little bit of the islands at your home. Have fun and enjoy!
xoxo

Ingredients:

Instructions:

1. Marinate your meatless substitute with the vinegar, oregano, cumin, black pepper, sazon and adobo for 30 minutes or longer.

2. Once marinated, heat a large pot or caldero on medium high heat. Add the olive oil and sauté garlic until fragrant. Do not let brown.

3. Add onion and peppers, and sauté for 1 minute. Add tomato paste and sauté until onions turn translucent.

4. Add your marinated meat substitute and 2 tablespoons of Sofrito. mix everything together.

4. turn down heat to medium and cover. Let cook for about 15-30 min.

5. Check the stew and stir to prevent the bottom from burning or browning

6. Once everything is cooked, it is ready to serve. Serve over rice or quinoa