Mongolian Seitan (recipe)
Serves: 4 | Prepping time: 10 mins | Cooking time: 20 mins
Mongolian Seitan is a delicious vegan dish inspired by the flavors of Mongolian cuisine.
This dish is made from seitan, a meat substitute that is made from wheat gluten and has a meat-like texture. It is usually marinated and fried, and served with vegetables and rice.
Seitan is a good source of protein and also contains iron and calcium. It is a great option for vegetarians and vegans looking for an alternative to meat. It is also cholesterol-free and contains less fat than meat.
If you are looking for a delicious vegan dish try this!
This dish is made from seitan, a meat substitute that is made from wheat gluten and has a meat-like texture. It is usually marinated and fried, and served with vegetables and rice.
Seitan is a good source of protein and also contains iron and calcium. It is a great option for vegetarians and vegans looking for an alternative to meat. It is also cholesterol-free and contains less fat than meat.
If you are looking for a delicious vegan dish try this!
What you need (ingredients)
- For the Mongolian sauce:
- 2 tsp. olive oil
- ½ tsp. grated ginger
- 3 cloves garlic minced
- ⅓ tsp. Chinese five spice
- ⅓ tsp. red pepper flakes
- ½ cup (120ml) tamari
- ½ cup (100g) + 2 tbsp. coconut sugar
- 2 tsp. cornstarch
- 2 tbsp. cold water
- For the seitan:
- 1½ tbsp. olive oil
- 1 lb. (450g) seitan, cut into 1-inch pieces
- For serving:
- 1 tbsp. toasted sesame seeds
- 3 green onions, sliced
- 3 cups cooked rice
- 1 broccoli, florets, steamed
Nutritional values per serving
- Energy: 468 kcal
- Fats: 11 gr
- Carbohydrates: 77 gr
- Protein: 22 gr
- Fiber: 4 gr
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How to make this recipe (how to prepare it)
- Make the sauce by heating the olive oil in a small pot over a medium heat, add the ginger and garlic, stirring constantly. Then add the Chinese five spice and red pepper flakes and cook for 1 minute, until fragrant.
- Add the tamari and coconut sugar to the pot and stir well. Reduce the heat to medium-low, and let the sauce simmer gently until the coconut sugar has dissolved and the sauce is slightly reduced, roughly 5-7 minutes. Continue to stir the sauce occasionally to stop it from sticking.
- Whisk together the cornstarch and cold water, then add it to the sauce and stir through. Cook for a further 2-3 minutes, until the sauce has thickened slightly. Then reduce the heat to the lowest setting and simmer until ready to add to the seitan.
- To cook the seitan, heat the olive oil in a skillet over a medium-high heat. Add the seitan and cook, stirring frequently, for 4-5 minutes. Reduce the heat to low and add the sauce, stirring to coat all of the seitan pieces in the sauce.
- Remove the skillet from the heat. Serve the seitan hot with rice and steamed broccoli. Garnish with sesame seeds and green onions.