Vegetarian Awareness Month – Meatless Steak Pizzaiola

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!

steakp1Saute 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.

steakp2Bring 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.

steakp3I 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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About the Author

Renee Pottle, an author and heart-healthy educator, loves to explore and write about the Mediterranean Diet. She blogs at SeedToPantry.com and HestiasKitchen.com.

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  1. […] Meals Made Meatless. It has become one of our most popular posts.  (You can read the original here). So today I am making it even easier plus including the beef version for all you non-vegetarians, […]

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