Vegan Mongolian Beef (Made With Seitan)
Vegan Mongolian Beef made from chickpeas and seitan, pan-fried until crispy and then covered in a delicious sticky sauce - paired with rice and broccoli it's the perfect vegan dinner!
Servings 3 servings
Ingredients
For the seitan
- 1 cup chickpeas, cooked ~175g
- ½ cup water
- 1 tbsp soy sauce or tamari
- 1 tbsp dark balsamic vinegar
- 1 tbsp tomato paste
- liquid smoke a few drops
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cumin
- ½ tsp cayenne pepper
- ½ tsp black pepper
- salt to taste
- ¾ cup seitan powder (vital wheat gluten) ~110g
For the sauce
- ⅛ cup soy sauce or tamari
- ⅛ cup maple syrup or another liquid sweetener
- ⅛ cup water
- 1 clove of garlic
- 1 small knob ginger
Instructions
To make the seitan
- Preheat your oven to 180°C.
- Place all the ingredients except the seitan powder in a food processor and blend until smooth. You should get a slightly runny mixture, a little bit like runny nut butter.
- Add salt to taste. You want the raw seitan to be quite salty as it tends to get less salty once cooked.
- Transfer to a large mixing bowl and add the seitan powder. Combine using a wooden spoon. Once a dough starts to form, knead with your hands for ~5 minutes until a stretchy dough forms. Add more water if the dough is to crumbly/dry. You should be able to pull it apart (with some effort).
- Press the seitan into a flat disc. The dough might be a bit hard to work with but aim for 2-3 cm. Place in a oven-safe dish and bake in the oven for 40 minutes, flipping after 30.
To make the sauce
- Mince the garlic and ginger.
- Combine all the ingredients for the sauce in a small mixing bowl.
To serve
- Cut the seitan into thin strips and add to a pan. Fry on high heat for 5 minutes until crispy on the outside.
- Deglaze the pan with the sauce and reduce the heat. Let it simmer for a few more minutes so the sauce thickenes and the seitan absorbs all the delicious flavors.
- Serve with broccoli and rice.