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!
Course Main Course
Keyword chickpeas, seitan
Prep Time 20minutes
Cook Time 50minutes
Total Time 1hour10minutes
For the seitan
1tbspsoy sauceor tamari
1tbspdark balsamic vinegar
liquid smokea few drops
salt to taste
¾cupseitan powder (vital wheat gluten)~110g
For the sauce
⅛cupsoy sauceor tamari
⅛cupmaple syrupor another liquid sweetener
1clove of garlic
1small knob ginger
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.
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.