Savory Vegan Pepper Fettuccine Recipe

About this recipe

A plant-based twist on a classic pepper steak dish, featuring hearty fettuccine, vibrant vegetables, and a savory soy-based sauce. Perfect for a satisfying dinner solution.

Ingredients

• 250 g Organically Grown Green Capsicum
• 500 g Pluckk Organic Hybrid Tomatoes
• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 200 g Urban Platter Vegetable Bouillon & Broth Powder
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce
• 750 ml Catch Clear Lemon N Lime Flavoured Water
• 50 g On1Y Black Peppercorns With Grinder

Instructions

1. 1. Trim any tough ends from the green pepper and slice it into thin strips. Dice the tomatoes into small chunks.
2. 2. For the sauce, mix together 1/2 cup water, 2 tablespoons soy sauce, 1 tablespoon cornstarch, and 1/2 teaspoon vegetable bouillon granules in a small bowl. Stir until smooth and set aside.
3. 3. In a large pot, bring 1/2 cup of water to a boil. Add 1 tablespoon of cornstarch to the boiling water and stir until dissolved. Add the sliced green pepper and diced tomatoes to the pot and cook for 5-7 minutes until the vegetables are tender.
4. 4. In a large pot, add the sliced green pepper and diced tomatoes. Cook for 5-7 minutes until the vegetables are tender.
5. 5. Pour the prepared sauce into the pot with the vegetables. Stir continuously until the sauce thickens and coats the vegetables evenly, about 2-3 minutes.
6. 6. Toss the cooked vegetables in the pot with the sauce. Cook for an additional 2 minutes to heat through.
7. 7. Serve the vegan pepper dish hot, garnished with freshly cracked black pepper if desired.