Mongolian Seitan "Beef"

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Mongolian Seitan "Beef"
Feel free to substitute store-bought seitan, tofu or faux beef with this sauce recipe.
For the seitan
  • 1/2 textured vegetable protein (small crumbles)**
  • 1 cup hot water
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 cup beef-flavored vegetable broth (such as Better than Boullion)
  • 1 tablespoon vegan Worcestershire sauce
  • 2 cups vital wheat gluten
  • For the sauce
  • 1/3 cup cornstarch
  • 1 tablespoon cornstarch
  • 1/3 cup water
  • 1/2 cup brown sugar
  • 1/2 cup soy sauce
  • 1 tablespoon minced garlic
  • 1/2 tablespoon ginger paste
  • 1-2 teaspoons chili paste (optional)
  • 6 green onions, sliced into 1" pieces (green parts only)
1. Pour hot water over TVP and allow to soak for 5 minutes while you measure out other ingredients.2. Add spices, broth and Worcestershire sauce to TVP. Stir in vital wheat gluten to form a thick dough and knead for 2-5 minutes until firm and springy.3. Divide seitan into four portions and roll each into a log in foil, twisting the ends to seal. Meanwhile, heat water to a boil in a large pot with a steamer insert.4. Steam seitan logs for 1 hour, making sure to add more water to pot as necessary.5. Allow seitan to cool slightly before thinly slicing for this recipe. (I used 3 of the seitan logs for this recipe, and saved the rest for later.) Toss in cornstarch to coat, and allow to sit while preparing sauce ingredients.6. For the sauce, dissolve cornstarch in water first, then add the soy sauce and brown sugar.7. Heat a nonstick skillet or wok with about a tablespoon of oil over medium-high heat.8. Stir-fry cornstarch-coated seitan slices until the edges start to crisp and take on color.9. Add in ginger and garlic and continue to stir-fry for 2-3 minutes until fragrant.10. Pour in sauce and stir to coat. Reduce heat to low as soon as sauce reaches a simmer, then allow to cook until thickened. Add in green onions last, stir to heat through for 30 seconds, and serve.Note: You can also omit the TVP and simply add in a few more tablespoons of vital wheat gluten to form a firm dough.
Yield: 4 servings