Difficult to believe, but true this dish has every bit as much flavor as Beef Pepper Steak, but virtually no fat and no cholesterol ~
I think you'll like it whether you are a vegan/vegetarian or not.
The red, green bell peppers, and onions and are sliced then "sauteed" in either water or vegetable broth (to make it vegan-friendly); I used low sodium chicken broth.
The rest of the sauce ingredients are soy or tamari sauce (I use low sodium), additional broth or water, and oregano or thyme.
The sliced portobello mushrooms (I used 2 medium size) are added as the sauce develops, they become tender and meaty in a matter of minutes, the liquid they exude as they cook further enhance the depth of the sauce. The final touch is a few drops of hot Asian chili oil or cayenne pepper. I garnish with lots of fresh oregano.
This one gets 5 out of 5 stars at my house. I hope you'll give it a try if it sounds appealing to you. :)
If you would like a printable copy of the recipe you can find it on my recipe blog: