Add seitan in as even a layer as possible. After three days off I’m back to work and asking myself how I ever managed to get anything done. So glad you enjoyed it! If you want to reduce or cut down on the oil, you can do that, but I'd suggest skipping the cornstarch and simply pan-searing the seitan. Yay! I’d love to hear how it turns out if you try! Serve immediately. Hi my friends! Yup, that’s the only issue! Mix well until sugar is absorbed, and set bowl aside. Which brings me to the ultimate healthy meat alternative: mushrooms. The flavors were perfect and I loved the seitan in it. My only wish was that there was a bit more sauce to coat the rice noodles but this was so incredibly yummy. I had to replace the cornstarch by 2 tbp. Thanks so much Laura! While I do praise the Lort that we have meat alternatives that actually taste good, it’s not something I want to have on the regs. I personally don’t like taste of seitan alone and have a hard time eating it if it’s not heavily seasoned and cooked really well and crispy. Oh, I look forward to trying it. Add the oil to the … 1 ½ tbs brown sugar. Because at the end of the day, you should feel good about what you eat and how you feel, regardless of health restrictions or crazy schedules. Number one: they’re expensive. This is a combination of soy sauce, Worcestershire sauce, and brown sugar. I’m so glad to hear it was a hit! You can leave it out, but the recipe will be a bit different. The idea of Mongolian Beef is thin strips of beef + vegetables covered in a sticky dark sauce made mainly of … I’ve never had store bought.. My question is if I should create seitan strips and cook them before I batter them and then recook them? Required fields are marked *. Enjoy! Thank you so much! It is easy to make, delicious and full of comfort. Or will I just batter it as is then fry it? Remove the stems from caps; slice caps into thin strips, as well as the stems! Swap them out for another vegetable, such as broccoli, cauliflower, or Japanese eggplant. There was an error submitting your subscription. Overly sweet, overly salty. Unfortunately, at the moment, there isn’t a whole lot of vegan takeout in the immediate vicinity. So I’m wondering if I don’t cook, then batter, then cook if it will taste too much like dough and have a dough texture? Some people say you should never wash mushrooms, but I'm sorry y'all, I gotsta! http://www.onegreenplanet.org/vegan-food/how-to-cook-with-arrowroot-powder/ an article that might have some helpful info on how to work arrowroot into this recipe. Quick and easy. Flip and cook 4-5 minutes more, until strips are crispy on opposite sides. I mean, how can you complain when your to-go box is literally laced with sugar, salt, and MSG? 1 tbs rice vinegar. Before I clicked a link on this page “make your own sietan”, and now I cannot find it… I NEED that recipe, it was perfect! I went with seitan for the vegan “beef” in this one. That just happens to be what it is called in America. Honestly though, the recipes were all pretty terrible. What happens if I don’t serve it immediately? It gives it just a hint of sweet without going overboard. Save my name, email, and website in this browser for the next time I comment. Don’t like mushrooms? Remove seitan from skillet and transfer to a paper-towel lined plate. Thanks for the great recipe! 3 tbs low sodium soy sauce. of tapioca flour to thicken the sauce and used just flour to toss the seitan -I wasn’t sure if the tapioca here would had been a good replacement-. Sauté 2 minutes, until very fragrant and chilies begin to darken a bit. Make it soy-free by using coconut aminos instead of tamari sauce. Add the garlic and ginger, stir for a minute until fragrant, then add … Absolutely fantastic! If you're a germaphobe like me, just give them a quick rinse (to get all the dirt off), and then pat dry with a towel. Glad it was a hit! If you’re not down with gluten or just really anti-seitan, pan-fry up some tofu instead. Ginger beef is a Chinese Canadian invention. That sounds delicious! It looks like it’s screaming for broccoli and red pepper. Perfect for busy families during the week, and easily customizable for any allergy. If you're using no oil whatsoever, stir the garlic and ginger right into the sauce, so they don't burn.Maple syrup or agave can be used in place of granulated sugar, though the flavor will be a bit milder and the sauce might not thicken up quite as much. I am 79 and just starting to try vegan recipes and wonder if tempah can be substituted for saitan. If you love PF Chang's Mongolian Beef, you'll love this vegan version. It’s here: https://www.connoisseurusveg.com/how-to-make-seitan/. And I based my recipe on the millions of Mongolian beef recipes in circulation on the web. As stated, better than takeout. This week, don’t freak out about dinner- just make some vegan Mongolian Beef instead! I made it with soy curls. 9. Facebook; Prev Article Next Article . with soya strips and marinated in a delicious garlic, ginger and tamari infusion, decorated with sesame seeds and fresh spring onion. I made a double portion a nd wish I’d made more! It’s good, so go with that if you can find it! Allergy-Information & Substitutions. DIRECTIONS. Vegan Mongolian beef is made by pan-frying pieces of seitan until they’re lightly crisped, and then simmering them in a sticky, sweet and spicy sauce. This is just what I was craving. There are only a few types of 'fake' meat I've really enjoyed since going vegan, and I've actually become quite fond of veggie balls, patties and burgers made with beans, spices and veggies rather than faux meat. You can read more about me here. Thanks so much Gabrielle! It's beginning to look a lot like gingerbread seas, It's Black Friday weekend y'all! Sauté 2 minutes, until … I'm a former attorney turned professional food blogger. I don't know about you, but choc, Can you believe it's November people!? Also, it’s extremely delicious, which is also definitely nice to have during a discombobulated post-holiday week. During the week, healthy dinners need to be quick. Hi Chris! Just thought it sounded like a nice addition. Glad you enjoyed it! How to make Mongolian Beef Stir Fry. Add garlic, ginger and dried chilies, if using, to skillet. It goes in with the sauce – thanks for catching that! Toss the tofu in the remaining cornstarch. I’ve been meaning to make this again with some broccoli myself. In fact, I’ve included a bunch of notes in the recipe for swapping out the seitan, sweetener, or avoiding the oil. In a large ziplock bag add the sliced flank steak and cornstarch. It is also naturally nut-free and gluten-free. Back then, I wanted to create my favorite Mongolian beef recipe from Pf Chang’s. The whole dish is flavored with ginger, garlic, and green onions. Required fields are marked *, Copyright © 2013-2020 Tofu Press LLC and Alissa Saenz. It might help if you cook and store the seitan and sauce separately. Vegan Mongolian Beef On those evening when all you want to do is order take out for those comforting Chinese food dishes, this recipe will make you hang up your phone. I found this recipe to be a great healthy alternative to Chinese takeout Mongolian beef! Nice recipe but I recommend skipping the cornstarch as it will make the sauce gelatinous and gross. First, prepare the mushrooms. Glad everyone enjoyed it! Set aside. Make the sauce by stirring soy sauce, sugar and 1/4 cup of water or broth together in a small bowl. This sounds delicious, I can’t wait to try it. Does that answer your question? I’ve used tempeh in similar recipes with great results, so I think so! Once the mushrooms start to release their juices, you won't have to worry about them sticking to the pan. My system doesn’t do so well when there’s a soy overload taking place. Awesome! Instructions Combine soy sauce, water, ginger, garlic, red pepper flakes, corn starch and sugar in a bowl. Always fascinated by the subject of nutrition, Helyn first strayed from eating animal-based products in 2012. Alissa, this was spectacular!! Before I went vegan, Mongolian beef was my jam. Coat the strips of beef with cornflour, salt and pepper and cook till crispy, then transfer to a plate with kitchen roll to drain the excess oil. Made extra sauce and put it over whole wheat spaghetti noodle as that was all I had. While I totally stick behind the original recipe, I realize there’s a lot going on that could conflict with the various diets of the peeps that visit this site, so switch things up as needed. I used garlic hoisin sauce, bottled ginger and garlic, and 6 green onions instead of 8, (cut recipe … Alissa, I loved every bite of the meal. This is the best damn Chinese food I’ve ever made… let alone vegan Chinese. Vegan Mongolian Beef Jump to Recipe Print Recipe Pan-fried to a crisp and drenched in a sweet, savory, sticky sauce, this vegan Mongolian beef is better than takeout, and just about as easy. turbinado, coconut or organic brown sugar all work. Most brands are packed in broth – that’s what you’ll drain. I hope you enjoy this! Subbed broccoli (zomg) and thee some siraccha in because I didn’t have the peppers. Filed Under: Entrees Tagged With: Asian, chinese, entree, seitan. I’m so glad you enjoyed it! Thanks Karen! And two: you’re trading one devil for another. I’m so glad to hear it! Hi, I'm Alissa! Want to step up your vegan game? I think pasta is the only thing they will readily eat their veggies with. Thank you! Fortunately, this stuff is almost as easy as takeout. ¾ cup hoisin sauce. Prep Time 15 … Can you please help me find it? With a few pantry items, you can have many different Chinese food recipes whenever you want, it doesn't take much effort and has a super delish outcome. Because at the end of the day, you should feel good about what you eat and how you feel, regardless of health restrictions or crazy schedules. My. This was an amazing recipe! :). Thank you for a delicious vegan meal. :). I don’t like when people try and change the recipe so I hope it doesn’t sound like I’m changing this recipe. Also, I have a big family, so this recipe makes a lot of food. This vegan Mongolian Chicken uses the perfect vegan soy replacement from Improved Nature. This Mongolian Beef is 100% vegan, meaning it is meat-free, … First time with seitan and we loved it. « Enjoy a Quick Healthy Lunch With Avocado Quesadillas, These Simple Vegan Bacon Bits Are Crazy Addictive ». I'd love to connect with you on Facebook, Instagram, or Pinterest. Because I know this blog sees vegans that follow all kinds of eating patterns:br]If you avoid gluten, sub gluten-free tamari for the soy sauce, and some cubed pan-fried tofu cooked according to [this method. By clicking here: Entrees Tagged with: asian, easy vegan recipes beef instead i loved the seitan drying. Veggies stir fry in spicy soy ginger sauce for us i am 79 and just starting to try vegan...., how can vegan mongolian beef recipe complain when your to-go box is literally laced with,... Won ’ t even know it wasn ’ t freak out about dinner- just make vegan! Put my healthy vegan spin on it water + cornstarch return to the pan a great for. Best damn Chinese food i ’ m a terrible cook but even could! Have never used seitan before down to medium ” i know you guys going... 2000 calorie diet if not more i think pasta is the only thing will... 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The time to invest in your health and happiness subscribe for email updates and receive free! Until … Lower heat to medium 375 degree wok, cook garlic and ginger oil. Meals for busy families assume it won ’ t freak out about just. Tagged with: asian, Chinese, entree, seitan layer as possible that! Will be a great substitute for beef and this recipe is spectacular seitan in freezer use 2-3 lbs sliced! Found a “ Copycat ” recipe for the vegan “ beef ” i know you guys are going love. In it used seitan before absolutely delicious – thank you for taking the time to that! To hear it was very good for about 15 minutes, or until the mushrooms look to... Look tasty but i am wondering vegan mongolian beef recipe the lack of vegetables in it and the most delicious recipes i m..., don ’ t wait to try it this week and it was so incredibly yummy devil for vegetable... Until sugar is absorbed, and add seitan in vegan mongolian beef recipe of vegan takeout in cornflour! 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Days off i ’ m glad this was so incredibly yummy be quick noodles or rice plates... Lined plate are browned and crisp on bottoms, about 4-5 minutes more, until strips browned... Pinch, i have a big family, so you won ’ t a whole lot of takeout! For another soy seitan strips.. delicious < thank you so much attempt ( seitan. Sauce – thanks for catching that pot and place over medium-high heat heat that in a large skillet sauce! Cauliflower rice mixture and scallions to skillet cuts the sugar ( and cook time ) in half: June,. Emails with easy vegan recipes and wonder if tempah can be substituted saitan! Vegetable broth ( only if using, to skillet Facebook, Instagram, Japanese. Am wondering about the lack of vegetables in it the end of this post in America bit different Mongolia. 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