Immediately add garlic, cook and stir in the hot oil until fragrant, about 15 seconds. This recipe is a great healthy and cruelty-free version of the popular Chinese takeout. I usually use WestSoy because that’s what my supermarket carries. Your Mongolian (not)Beef did not disappoint! Vegan Mongolian Beef A delicious vegan dish made of pan-fried seitan strips with a sweet, spicy and savory sauce. I make it for veg and non-veg people, and everyone agrees it's fantastic. It’s not quite a classic meatloaf. Amazing!! Used a different seitan recipe but the sauce was great! And I totally encourage you to change it (or any of my recipes) to suit your tastes. I used braggs amino instead of the soy sauce. Make sure the beef is dry. Pour hot water over TVP and allow to soak for 5 minutes while you measure out other ingredients. It was the first time I made homemade seitan (used your recipe) and and made this. Glad everyone enjoyed it! It has very few ingredients, and it requires a few simple steps. Thickening is not really necessary for this recipe, but if absolutely necessary you can add a bit of flour to the sauce and then cook it long enough to get rid of the raw flour taste. I’ve been meaning to make this again with some broccoli myself. Mongolian Beef at Chef Kennys Asian Vegan Restaurant "You won't have to go anywhere else for plant based Chinese food! ½ tbs grated ginger. This will be a standby n we hv seitan in freezer. This was an amazing recipe! Hallelujah for small miracles! 1 tablespoon soy sauce or coconut amnions . Sometimes, after a long weekend, it takes me a bit to get my bearings. Use a meatless beef substitute such as Yves Meatless Beef Strips, Butler’s Soy Curls or tofu. April 17, 2020 by Lisa Le 24 Comments. I'd love to connect with you on Facebook, Instagram, or Pinterest. I used dates simmered in water until soft and blitzed in blender water and all until it made a thick sweet paste. Your email address will not be published. In another large bowl, whisk flour and starch. My carni husband loved it. If you can, throw it in a pan with a little bit of … Subscribe for email updates and receive a free copy of my veggie burger e-book! Yay! Since we are now in Lent this is the vegan version of mongolian beef. Think steamed broccoli with crisp and juicy soy curls smothered in a dark, sweet and salty garlic sauce. Thank you, soooooo good! Just needed to add more water to the sauce. 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. Remove from the heat and serve hot, with rice and/or vegetables of choice, and garnished with sesame seeds and scallions if desired. I literally just finished preparing this and it was absolutely delicious – thank you so much. I love your recipe! Is there a way we can cut the sugar? Yay! Is there a substitute for soy sauce? Thank you for a delicious vegan meal. But regular Seitan is a great substitute for beef and this recipe is spectacular. Greetings, lovlies. Also I used a generous Korean gochugaru instead of the 5 spice and pepper flakes. Place cornstarch … VEGAN MONGOLIAN BEEF Serves 8 Ingredients Oil (vegetable or olive) 1/2 teaspoon ginger, minced 4 cloves garlic, finely minced 1/2 cup soy sauce (low sodium is best) or Coconut Aminos 1/4 cup water 1/2 cup packed brown sugar 1 bag VeriSoy Vegan Beef Slice 1/3 cup potato or cornstarch 1 large onion sliced thinly… Add seitan in as even a layer as possible. My kids were obsessed!! We love us some delicious vegan Chinese food but there isn’t really anywhere to order from here in Miami. Jul 6, 2016 - 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. Awesome recipe! 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. granulated sugar (turbinado, coconut or organic brown sugar all work) 1/4 cup water 2 tbsp. Add spices, broth and Worcestershire sauce to TVStir in vital wheat gluten to form a thick dough and knead for 2-5 minutes until firm and springy. 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. Make seitan as per recipe or use packaged. Add in the minced garlic and ginger. An awesome recipe all around. Instructions Make the sauce by stirring soy sauce, sugar and 1/4 cup of water or broth together in a small bowl. I add a pinch of Chinese five spice to mine – I noticed that Gardein was using it in their meatless szechuan beef, which is a guilty pleasure of mine. I’d love to hear how it turns out if you try! Is that the only issue? I made this! All of our recipes are oil free and vegan. Kept everything else the same . Yum! Enjoy! First time ever cooking with seitan…and loved it. I did think the sauce was too sweet on its own. Aug 21, 2020 - Vegan Mongolian Beef - Vegetarian RecipesVegan Mongolian beef from scratch with a recipe for beef seitan thrown in. This fantastic dish consist of corn tortillas which are stuffed with black beans and spinach smothered in a spicy tomato sauce and topped with cilantro, tahini and scallions. (Was super lazy and used pre made…). Quick and easy. Glad it was a hit! This take-out recipe is incredibly delicious, easy, and quick to make. Used a little less brown sugar instead of coconut sugar and a bit of bourbon maple syrup instead, he was so impressed. It's 100% meat-free, it's super simple to make and super delicious! Preheat your oil in a wok or fryer and deep fry the beef on a … This vegan mongolian beef uses soy curls to mimic the unctuous crisp and chewy texture of the original dish but has the same sticky sweet and savoury sauce! Set aside. #betterthantakeaway. This vegan mongolian beef will store in the fridge for up to 4 days. After 30 seconds, add the five spice (if using) and red pepper flakes, and cook for 30-60 seconds more, until fragrant. Did this today and it was delicious! Thanks so much Laura! Think steamed broccoli with crisp and juicy soy curls … For the “beef”: 1 bag soy curls or 1.5 lbs of seitan. Delicious! Once cooked, … This vegan Mongolian beef and broccoli should one hundred percent be on your list of recipes to make this week! Stir to coat all of the seitan pieces, and continue cooking until the sauce has adhered to the seitan. Drain all of the liquid from the soy curls and add them to … Alissa, this was spectacular!! This was outstanding! Enjoy! You can read more about me here. Delicious :). Add soy curls to baking pan and bake for 15 minutes, turning a few times so that nothing is sticking to the pan. If you’re not down with gluten or just really anti-seitan, pan-fry up some tofu instead. Omg that’s so funny, I found this site by craving beef and broccoli too . Serve immediately. Drain off excess oil. THAT is a true measure of yummy!! Does that answer your question? I will make this again. I’ll spare you the gory details other than a quick warning and review… stay away from Hubzu.com! Jun 24, 2019 - If you have never had or heard of Mongolian beef it is usually just flank steak prepared in a sweet, savory brown sauce. 138 votes, 11 comments. This vegan mongolian beef will store in the fridge for up to 4 days. I’m so glad to hear it! Divide noodles or rice onto plates and top with seitan. You can leave it out, but the recipe will be a bit different. We love us some delicious vegan Chinese food but there isn’t really anywhere to order from here in Miami. Add the garlic and remaining ginger and saute 20 to 30 seconds. Absolutely delicious! Hi Chris! 1 ½ tbs brown sugar. Hi, I just was wondering how long I could keep the sauce mixture in the fridge. Chang's Mongolian Beef. Over high heat, add vegetable oil to a large sautee pan or wok. To make the seitan and finish the vegan Mongolian beef: In a skillet, heat the vegetable oil over medium-high heat. This Mongolian “Beef” will make you swoon! Aug 31, 2018 - 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. I made it on the saucy side so that I could steam some extra veggies to toss together with the mock beef. Greetings, lovlies. This hearty vegan meatloaf is made from a base of seasoned chickpeas, baked up to perfection and topped with a flavorful maple glaze. By VeggieSouls. This is just what I was craving. I know I’ve been away for a while. I hope that makes sense. Awesome! What a lot of work this is! While the process of seitan can seem overwhelming it is actually very easy to make. ½ cup + 1 tbs peanut oil, divided. After three days off I’m back to work and asking myself how I ever managed to get anything done. I also used the same seitan as you, the West Soy seitan strips.. So easy and delicious! Hope you enjoy! I actually cooked like crazy over the long weekend (and had fun doing it), but now, I just want something easy. I made this for dinner this week and it was very good! Perfect for takeout made in your … By Helyn Dunn. I don’t like when people try and change the recipe so I hope it doesn’t sound like I’m changing this recipe. Options! Thanks! The cornstarch forms a crispy coating on the seitan, so you won’t get that, and it helps thicken the sauce. Pan-fried seitan pieces are tossed in a sweet garlic ginger soy sauce to make this meatless Mongolian beef. 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. Set aside. We had lunch with Julie & Jay Hasson at Kung Pow, a new Chinese restaurant in northwest Portland. But after tossing the seasoned seitan in the sauce, it balanced out. So yummy one of the best dishes I have made. Hello Ashley It’s sticky, sweet, savory, chewy, and slightly crunchy. This sounds delicious, I can’t wait to try it. Made extra sauce and put it over whole wheat spaghetti noodle as that was all I had. Yay! Thank you for this great dish. Keep the recipes coming! Glad you liked it! It … Protein intake is really important to me for my workouts and I came across this recipe looking for a high protein plant-based option to work into my meal plans. INGREDIENTS: For the Sauce 2 tbsp. Vegan Mongolian Beef. Can you please help me find it? I’m excited to try this recipe but I was also hoping to be able to make it and take for lunches. Usually when adapting those adaptations to be vegan I also reduce the sugar, switch to less refined coconut sugar, add more aromatics to the sauce, and reduce the cornstarch and oil. Decided to surprise him by making him a dinner that’s comparable to his and used this recipe to make my seitan exciting since seitan is the one thing I can comfortably make. Thank you for sharing, I’ll definitely be trying more seitan recipes now! Heat a wok over high heat until very hot, and pour in the peanut oil. Yay! 3 tbs low sodium soy sauce. Perfect for takeout made in your kitchen with a … Whew. Thanks so much Gabrielle! Cook until strips are browned and crisp on bottoms, about 4-5 minutes. Add the ginger and garlic; stir constantly. Your email address will not be published. July 19, 2017 By Shannon @ Yup, it's Vegan 71 Comments. Drain the seitan and discard liquid. If you love PF Chang's Mongolian Beef, you'll love this vegan version. Since we are now in Lent this is the vegan version of mongolian beef. I also used 1/2 brown rice and 1/2 sauted cauliflower rice. Thanks Roxanne!! This vegan mongolian beef uses soy curls to mimic the unctuous crisp and chewy texture of the original dish but has the same sticky sweet and savoury sauce! INGREDIENTS: 8 oz package soy curls. You are my hero. 1 teaspoons vegetable Better Than Bouillon. Prepare the beef. Next I’ll use just a tad bit soy sauce. Sometimes, after a long weekend, it takes me a bit to get my bearings. And when I first saw this recipe I went looking for a seitan recipe only to find one that looked perfect, I was the one provided here apparently lol. Sep 13, 2019 - 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. Even despite this, the recipe comes together very quickly. Thank you so much! This Chinese take-out recipe is straightforward and quick to prepare! Coat the beef pieces in the flour mixture (1 peice at a time) and set aside. Ethan ordered Mongolian Soy Curls and they were amazing. Hi, I'm Alissa! Stir the corn starch and cool water together in a bowl. Thanks Wendy! I can’t wait to try this recipe! Omg-this was so delicious!! I add a pinch of Chinese five spice to mine – I noticed that Gardein was using it in their meatless szechuan beef, which is a guilty pleasure of mine. These vegan sausage rolls are little pockets of deliciousness! It was my FIRST seitan attempt (homemade seitan) and your recipe did not disappoint. Add the seitan and cook, stirring frequently, for about 4-5 minutes or until slightly browned and crisped around the edges. I'm a former attorney turned professional food blogger. Sometimes, after a long weekend, it takes me a bit to get my bearings. 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