Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, mongolian seitan. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
This Mongolian Seitan is my version of vegan Mongolian beef, made by tossing crispy pan-fried seitan in Vegan Mongolian beef is made by pan-frying pieces of seitan until they're lightly crisped. Today we are making delicious vegan Mongolian "beef" I know you guys are going to love it! It is easy to make, delicious and full of comfort.
Mongolian Seitan is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. Mongolian Seitan is something which I have loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we must prepare a few components. You can cook mongolian seitan using 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Mongolian Seitan:
- Make ready For the Mongolian beef-less sauce :
- Get 2 tsp vegetable oil
- Get 1/2 tsp minced ginger
- Take 3 cloves minced garlic
- Make ready 1/3 tsp Chinese five spice
- Take 1/2 cup soy sauce
- Get 2 tbsp brown sugar
- Make ready 2 tsp cornstarch
- Prepare 2 tbsp cold water
- Take For the crisped seitan :
- Prepare 11/2 tbsp vegetable oil
- Prepare 16 oz homemade seitan, cut into 1 inch pieces
Just like with my General Tso's chickpeas. The Best Seitan Asian Recipes on Yummly Asian Seitan Stir Fry, Asian-styled Seitan And Vegetable Stew, Seitan Satay With Southeast Asian-style Peanut Sauce. See more ideas about Seitan, Vegan recipes, Seitan recipes.
Steps to make Mongolian Seitan:
- To make the sauce : Heat the vegetable oil in a small saucepan over medium heat. Add ginger and garlic, stir constantly. After 30 seconds, add the five spice and cook for 30 seconds or more until fragrant.
- Add the soy sauce and brown sugar and stir well. Reduce the heat to medium-low and let simmer until the sugar is dissolved and slightly reduced.
- Whisk together the cornstarch and cold water, then add it to pan and stir. Cook until the sauce becomes glossy and thickened slightly. Reduce the heat to the lowest setting and keep simmering gently until ready to add to the seitan.
- To make the seitan and finish the vegan Mongolian beef : In a skillet, heat the vegetable oil over medium high heat. Add the seitan and cook, stirring frequently until slightly browned and crisped around the edges.
- Reduce the heat to low and add sauce to the pan. Stir to coat all of the seitan pieces and continue cooking until the sauce has adhered to the seitan. Remove from the heat and serve hot. With rice and/or vegetables of choice.
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 had seitan for the first time making "beef" stew. I absolutely love the flavor of the WestSoy seitan and it took on the flavor of the beef broth. The texture held up wonderful and while it is a bit chewy as. This seitan recipe was inspired by one I tried from another amazing vegan blogger Veggie Rose.
So that’s going to wrap it up for this special food mongolian seitan recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
