This Vegan Mongolian Beef (Seitan) Stir-Fry is inspired by my love for bold, takeout-style vegan dishes that are packed with flavour. During my travels, I tried a tofu version of this dish, which left a lasting impression on me. I wanted to recreate that experience in a way that everyone could enjoy, but using seitan to add a different texture and so a unique experience. This vegan Mongolian dish brings together all those classic tastes with a vegan twist, making it perfect for anyone who loves indulgent vegan comfort food, whether you're into vegan recipes or lacto vegetarian recipes. The sweet, sticky sauce coats each tender piece of seitan, giving you the same satisfying experience without any animal products. Paired with fluffy jasmine rice and a side of sautéed spinach, this vegan stir-fry is ideal for cosy evenings or when you want to treat your loved ones to something special. It's a hearty, wholesome meal that shows just how versatile and delicious plant-based cooking can be. Whether you're craving something rich, saucy, or simply comforting, this Vegan Mongolian beef seitan stir-fry is sure to hit the spot.
Recipe:
Serves: 4
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Ingredients:
For the Stir-Fry:
2 tbsp cornflour (cornstarch)
4 tbsp vegetable oil (for frying)
1 large onion, thinly sliced
1 green bell pepper, thinly sliced
3 cloves garlic, minced
2 tsp grated fresh ginger
For the Sauce:
150ml soy sauce
100g brown sugar
200ml water
1 tbsp rice vinegar
1 tsp chilli flakes (optional)
1 tbsp cornflour, mixed with 2 tbsp water
For the Spinach:
400g fresh spinach
1 tbsp olive oil
1 clove garlic, minced
Salt and black pepper, to taste
To Serve:
300g jasmine rice
Method:
Place the seitan pieces in a bowl and sprinkle with cornflour, tossing until evenly coated. In a large frying pan or wok, heat 3 tablespoons of vegetable oil over medium-high heat. Add the seitan in batches and fry until golden and crispy, about 5-7 minutes. Remove from the pan and set aside on a plate lined with kitchen paper to drain excess oil.
In the same pan, heat the remaining tablespoon of vegetable oil. Add the sliced onion and bell pepper, sautéing for 5-6 minutes until they start to soften. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
In a small bowl, mix together the soy sauce, brown sugar, water, rice vinegar, hoisin sauce, and chilli flakes (if using). Pour the sauce mixture into the pan with the vegetables and bring to a simmer. Let it cook for 3-4 minutes, allowing the sauce to thicken slightly.
Stir in the cornflour slurry (cornflour mixed with water) and continue cooking for another 1-2 minutes until the sauce thickens to a glossy consistency. Add the fried seitan back into the pan, tossing to coat them evenly in the sauce.
For the spinach, heat the olive oil in a separate pan over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the spinach and cook for 2-3 minutes until wilted. Season with salt and black pepper to taste.
For the rice, rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 600ml of water and a pinch of salt. Bring to a boil over medium heat, then reduce to low heat, cover, and simmer for 15 minutes, or until all the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork before serving.
To serve, divide the cooked jasmine rice between four plates. Top with the Mongolian seitan stir-fry and a generous portion of sautéed spinach. Enjoy this hearty and comforting meal with all its delicious flavours.
Additional Tips:
For added texture, sprinkle some toasted sesame seeds or chopped spring onions over the stir-fry before serving.
If you like a bit of spice, add extra chilli flakes or a drizzle of Sriracha sauce on top.
Serve with a wedge of lime for a fresh burst of acidity to balance the rich flavours.
Allergy information / alternatives:
Gluten-Free: Seitan is not gluten-free, so replace it with cauliflower florets or sliced mushrooms, and use tamari instead of soy sauce.
Soy-Free: Replace soy sauce with coconut aminos and ensure the hoisin sauce is soy-free.
Nut-Free: This recipe is naturally nut-free, but always check ingredient labels to ensure there are no cross-contaminants.
Nutritional Information (per serving):
Calories: 570 kcal
Protein: 22g
Fat: 24g
Carbohydrates: 68g
Sugar: 20g
Salt: 3.0g
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
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