Ingredients

1lb equivalent vegan "steak strips"
½ tbsp sea salt
1 tsp black pepper
1 tbsp olive oil
1 cup sliced mushrooms
½ red onion, chopped
2 garlic cloves, minced
½ red pepper, sliced
½ jalapeno pepper, chopped and seeds removed
1 cup sugar-snap peas
½lb gluten-free pasta noodles
1 tbsp soy sauce
2 tbsp molasses
Pinch of red pepper flakes

Method

Season "beef" with salt and pepper and set aside. Bring pasta water to a boil and cook pasta according to directions.

While cooking pasta, heat olive oil in a large saucepan and add peppers and onions. Sauté until soft, after 5-6 minutes. Add peas, mushrooms and jalapeno and cook for 3 more minutes. Stir in garlic and cook for 30 seconds. Remove veggies from pan and set aside in a bowl. Drain pasta if finished and set aside.

Turn the heat to medium-high and add the "beef." Add molasses and soy sauce, then stir in noodles and vegetables. Sprinkle with a pinch of red pepper flakes and serve. Season with salt and pepper if desired.