If you have never had or heard of Mongolian beef it is usually just flank steak prepared in a sweet, savory brown sauce. Seitan makes the perfect replacement for this dish. While the process of seitan can seem overwhelming it is actually very easy to make. It makes a great replacement for meat and can be frozen. If this is your first time making it I would highly suggest you watch the recipe video.
This seitan recipe was inspired by one I tried from another amazing vegan blogger Veggie Rose. I tried her recipe during the holidays and it was delicious. The main ingredient in seitan is vital wheat gluten. It is not very expensive and it is basically just the protein that is in wheat. It gives it the stretchy quality and it works great as a meat replacement.
The whole meal takes about an hour to make. It is very easy to do and doesn’t require all too many ingredients. Your non-vegan friends will love it and so will you!
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Sharing direct links to recipes and pictures is highly encouraged, please do not copy and paste my recipes or share my pictures without permission. I work very hard on my blog and don’t want to see my recipes popping up anywhere. Thank you so much.
Vegan Mongolian Beef
Ingredients
Seitan
- 1 ¼ cup vital wheat gluten
- ½ cup mashed chickpeas
- 2 tbsp low sodium soy sauce
- ½ cup water
- 2 tsp nutritional yeast
- 1 tbsp tomato sauce or paste
- ½ tsp seasoning salt
- ½ tsp liquid smoke
- ¼ tsp garlic powder
- ¼ tsp pepper
- ¼ tsp onion powder
- 1-2 tbsp sesame oil for pan frying
Sauce
- ¼ cup low sodium soy sauce
- ¼ cup water
- 2 tbsp maple syrup
- 1 tsp chili paste optional
- ½ tsp garlic powder
- ½ tsp ginger powder
- 2 tbsp cornstarch
- Scallions and sesame seeds for topping
Instructions
- In a bowl add soy sauce, tomato sauce and mashed chickpeas. Mix together.
- Then add the vital wheat gluten, nutritional yeast and all other seasonings. Mix together.
- Slowly add the water in about 3-4 tbsp at a time. Mix together and you will see the dough beginning to come together. Then knead with your hands for 1 minute to help finally bring it all together.
- Cut the dough in half and roll out into two thin cutlets.
- Steam them for about 25 minutes. Flipping halfway through.
- While they are steaming prepare your sauce by adding all ingredients into a bowl and mixing.
- Once the seitan is done steaming let it sit for a few minutes to cool. Then cut into about ½ inch thick pieces. I like to cut mine even thinner as I find it becomes a little bit crispier.
- Coat the cut seitan in the cornstarch.
- In a pan add 1-2 tbsp of sesame oil. Allow it to get warm on a medium low heat. Once it has warmed up add in the seitan.
- Cook for the seitan for about 5-7 minutes before adding the sauce in. It will get a little crispy.
- Then add the sauce in and cook on a low heat for 15-20 minutes. The sauce will thicken and the seitan will get a little caramelized with some crispy edges.
- Garnish with sesame seeds and green onion. Serve with rice or your favorite vegetable.
Video
Notes
- If using regular sodium soy sauce, start with half the amount of soy sauce.
SAVE TO PINTEREST
What’s the cornstarch for?
Just gives it a bit of a crispier texture on the outside. You don’t have to use it if you don’t want to. It will still be good without it
You’re missing the step of when to add the cornstarch. I’m assuming the strips need to be choosers with cornstarch before adding seitan to oil?
Thank you! I’ll fix it now! Yes exactly once the seitan strips have been cut you coat them in cornstarch and then place them in the oil!
Does someone had try to steam it in a pressure cooker? If yes, for how much time plz.
Made this tonight. Excellent!
So glad to hear you enjoyed it Nicol!! 🙂
Hi 🙂 When steaming the seitan does it need to be wrapped in foil?
Thank you
Hi, no it does not 🙂
Hello!Can’t wait to try this! Are the chickpeas necessary?
You will love it! you can use cannellini beans if those are better, or chickpea flour. it gives the seitan some extra structure and texture
Great recipe! Would love nutritional facts if possible. Thanks!
thank you! I don’t give out nutritional info because it can vary greatly depending on ingredients used and exact recipe following but cronometer.com is a great website to use!