Cooking · Eating

Mongolian Beef – Vegan Edition

Welcome back to my little corner of the internet!

I’ve recently come across seitan and, as everything new, I wanted to try it. Mostly, because it is a traditional Chinese ingredient made from wheat gluten that appears to be commonly used in South East Asia. I was intrigued.

So, I went to the supermarket and bought a package. I tried it fried and seasoned and I was not particularly impressed. Therefore, I’ll spare you the recipe.

Then I was browsing around and found a recipe that substitutes beef with seitan. As a matter of fact, I am not a huge fan of beef strips, because I find they are often chewy. So I tried it and boy was I hooked. The main recipe I used is from Shannon, a vegan blogger, but I had to change it a little, because it was not spicy enough for my heat resistant taste buds.

Here goes my version. I find it incredibly easy to make and really quick.

Ingredients:

Rice

Steamed broccoli

1 pckg seitan

2 tbsp sesame oil

1 tsp grated ginger

2-3 cloves of garlic, crushed

1 tbsp chili flakes

1/2 c soy sauce

1-2 tsp sugar

1/2 tsp cumin powder

1/2 tsp star anise

1/2 tsp coriander powder

1/2 tsp cinnamon powder

1 c broth

starch to thicken

Start by cutting your seitan into dice. In a wok, heat the oil and fry the seitan until crisp.

Reduce the heat and add in the soy sauce, garlic, chilies, ginger, sugar, coriander, cumin, star anise and cinnamon.

Mix well and fry for a few minutes. Add the broth. Depending on how much sauce you would like to have, add more or less water.

Mix well and bring to a boil. Reduce the heat and cook for about 5 minutes. Now you can add a tea spoon of starch that has been dissolved in a table spoon of water to reach a thick consistency.

Serve on rice with the broccoli (or any other steamed vegetable) and sprinkle with sesame seeds.

Have you ever tried seitan? What do you think of it?

Love,

Raffi

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