Vegan Mongolian "Beef" Seitan

By Sarah's Vegan Kitchen · 90 min

Ingredients

Instructions

1. Pour the hot water over the TVP and let it soak for 5 minutes while you measure the other ingredients.
2. Add the spices, broth and Worcestershire sauce to the TVP. Mix in the vital wheat gluten to form a thick dough, then knead for 2 to 5 minutes until firm and springy.
3. Divide the seitan into four portions and roll each into a log in foil, twisting the ends to seal. Meanwhile, bring water to a boil in a large pot fitted with a steamer insert.
4. Steam the seitan logs for 1 hour, adding more water to the pot as needed.
5. Let the seitan cool slightly, then thinly slice it. Toss the slices in the 1/3 cup cornstarch to coat and set aside while you make the sauce.
6. For the sauce, dissolve the 1 tablespoon cornstarch in the 1/3 cup water first, then add the soy sauce and brown sugar.
7. Heat a nonstick skillet or wok with about 1 tablespoon of oil over medium-high heat.
8. Stir-fry the coated seitan slices until the edges start to crisp and take on color.
9. Add the ginger and garlic and stir-fry for 2 to 3 minutes until fragrant.
10. Pour in the sauce and stir to coat. As soon as it simmers, reduce the heat to low and cook until thickened. Add the green onions last and stir for 30 seconds to heat through, then serve.

Summarized from Sarah's Vegan Kitchen's video. Watch it for the details.

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