The Betty Crocker Project : Beef-less Pepper Steak Kebobs & Lemon Millet Pilaf

This is one of those recipes that will easily become a favorite--not just because it's crazy delicious, but also because it's super easy. It's one of those recipes that will remind any long-term vegan how far we've come, and how no one in the world loves food like a vegan. There are flavors here that are so subtle and beautiful, they're like a Greta Garbo. I'm a lover of savory and citrus foods, so this meal is like my soul mate. If I had to change anything, I would make the pilaf a little more moist (I know, gross word, but accurate). Betty's recipe was pretty much already vegan, but a tad dry (maybe because we used organic millet that wasn't as processed as what they suggested). We tried to compensate, but we thought we should warn you.

There are oven and grilling instructions provided today, so you can make this year round. We also included a recipe tweak to make Pepper Steak Tofu instead of the kebobs. Now if you're like me, you might be confused, because you may have thought Pepper Steak was going to be like Lemon Pepper and that black pepper was going to play a starring role. The truth is the pepper we're referring to today is green bell pepper--a vegetable as lovely and loyal as any leading lady, so I hope you won't be disappointed. I could keep gushing about how good this is, but I can't recommend it enough. I could try but I think you'd rather get cooking... and, well, eating.

So grab your aprons and best gal and let's get cooking!

It can be hard sometimes to capture delicious in a photo...
Please trust me this is serious noms.

Beef-less Pepper Steak Kebobs

• 1 Package Gardien Beef-less Tips or Seitan (defrosted)
• 1 Large Green Bell Pepper (sliced into strips)
• 1 1/2 Cups Whole Mushrooms
• 3 Tablespoons Olive Oil
• 1/2 Red Onion (finely diced)
• 2 Cloves Garlic (minced)
• 1/2 teaspoon Ginger Paste
• 1 1/2 teaspoons Agave Nectar
• 1/4 teaspoon Lemon Zest
• 2 Tablespoons Braggs
• 1 Tablespoon V-8 Juice (original flavor)
• Dash of Liquid Smoke

Place your defrosted Gardien and Mushrooms in a shallow dish . In a bowl, mix all the ingredients except Gardein and Green Bell Peppers and 2 tablespoons of Olive Oil with a whisk. Once the marinade is blended to the point the Agave Nectar has completely dissolved, pour it over your Gardien. You may need to flip your Gardein a few times to makes sure it is evenly coated. Cover with foil and put in the fridge for 5 minutes. You'll want to flip your Gardein a few times during that time to keep the Gardein evenly coated in marinade.

Grill Instructions :

Prepare your grill. Make sure your grill is clean so your Kebobs don't stick.

Thread your marinaded Gardein and Mushrooms onto skewers alternating with the sliced Green Bell Peppers. Lightly brush your grill and Kebobs with the remaining Olive Oil. Make sure you get both sides of the Kebobs. Then brush your Kebobs with your marniade. Place your Kebobs on the grill.

Keep an eye on them. They will cook much quicker than actual meat. Flip them several times so they get evenly cooked and brush them with marinade often. Once your Vegetables are tender and your Gardien is browned take them off the grill.

Oven Instructions :

Heat your oven to 350.

Thread your marinaded Gardein and Mushrooms onto skewers alternating with the sliced Green Bell Peppers. Place your skewers in a clean glass baking dish so that the ends of the skewers rest on the sides and the Gardien and Vegetables are raised from the bottom of the baking dish.

This photo from an Indian Cooking blog shows how the kebobs should be placed in the baking dish.

Brush your Kebobs with the remaining 2 tablespoons of Olive Oil. Be sure and get both sides of the Kebobs. Place your Kebobs into the oven for 5 minutes. Then take your Kebobs out of the oven and brush them with some of the leftover marinade. Then bake for another 5 minutes. Then brush more marinade over the Kebobs and bake for another 5 minutes. Your Kebobs will be ready when your Vegetables are tender and your Gardein is browned. Keep repeating the bake for 5 minutes and then brush with marinade until you like how they look.

Serve over pilaf or rice. Drizzle some of your leftover marinade over the top or even set some aside in a little dish to dip the Gardien in.

Warning : This marinade with steal you your heart and then be gone before you know it... leaving you wanting more.


Beefy Tofu Pepper Steak

• 1 Package Extra Firm Tofu (drained)
• 1 Large Green Bell Pepper (sliced into strips)
• 1 Cup Sliced Mushrooms
• 3 Tablespoons Olive Oil
• 1 Tablespoon White Wine
• 1/2 Red Onion (sliced)
• 2 Cloves Garlic (minced)
• 1/2 teaspoon Ginger Paste
• 1 1/2 teaspoons Agave Nectar
• 1/2 teaspoon Lemon Zest
• 1/4 teaspoon Vegan Worcester Sauce
• 1 Tablespoon Tomato Paste
• 1/3 Cup Braggs
• 1/4 teaspoon Onion Powder
• Dash of Liquid Smoke

Cut your Tofu into 4 equal sized "steaks" and place them in a shallow dish . In a bowl, mix all the ingredients except Tofu, Red Onions, Mushrooms and Green Bell Peppers and 2 tablespoons of Olive Oil with a whisk. Once the marinade is blended to the point the Agave Nectar has completely dissolved, pour it over your Tofu. You may need to flip your Tofu a few times to makes sure it is evenly coated. Cover with foil and put in the fridge for 20 minutes. You'll want to flip your Tofu a few times during that time to keep the Tofu evenly coated in marinade.

In your beloved cast iron skillet, heat the remaining 2 tablespoons of Olive Oil on a medium heat. Once the oil is hot, toss in Onions, Mushrooms and Peppers and cook while stirring occasionally. Once your vegetables begin to become tender, add the Tofu to the skillet one at a time. Pour one tablespoon of marinade over the top of each Tofu Steak as you place it in the hot Oil. Flip your Tofu Steaks a few times to get a nice even sear on them. Remove from heat.

Serve over a pilaf or rice when your Tofu is a nice golden brown and your vegetables are tender. You'll have extra marinade to drizzle over the top... Do it! It's like adding garlic heaven to your life.


Lemon Millet Pilaf

• 1 Cup Better Than Bouillon - Vegan Chicken Broth (made per instructions on the package)
• 1/4 Cup Lemon Juice
• 1/4 Cup Water
• 1 Tablespoon Olive Oil
• 1/2 teaspoon Onion Powder
• 1/2 Cup Millet (uncooked)
• 1/2 Cup Wild Rice or Brown Rice (uncooked)
• 1/3 Cup Frozen Corn
• 1/3 Cup Frozen Peas
• 1/2 Cup Fresh Parsley (chopped)
• 2 teaspoons Lemon Zest
• 1/2 teaspoon Ground Black Pepper
• Salt to taste

In your favorite sauce pan, heat Broth, Lemon Juice, Water, Olive Oil and Onion Powder to a boil. Stir in Millet, Rice, Corn and Peas. Reduce heat to a simmer.

Cover and simmer 15 to 20 minutes or until Millet and Rice are tender and liquid is absorbed. Stir in Parsley, Lemon Zest and Pepper. Then gradually add Salt till you like the flavor. Serve hot.

One last look. SIGH. Miss you already.