Have been dating my boyfriend for nearly two years and haven’t cooked once I am so spoiled. Quick and easy. I used about 2 tbsp of sugar instead and it turned out great! I don’t have cornstarch only arrowroot can i use this instead. A place for your favorite vegan recipes! 4 cups vegan beef broth or vegetable broth (only if using soy curls) ½ cup cornstarch. This vegan mongolian beef uses soy curls to mimic the unctuous crisp and chewy texture of the original dish but has the same sticky sweet and savoury sauce! Make sure the beef is dry. If you can, throw it in a pan with a little bit of … Hi Andrea! April 17, 2020 by Lisa Le 24 Comments. Yay! use hoisin sauce, but I didn’t have that on hand so I built up the flavors from scratch. Usually when adapting those adaptations to be vegan I also reduce the sugar, switch to less refined coconut sugar, add more aromatics to the sauce, and reduce the cornstarch and oil. I use organic and fresh versions of all of the ingredients. Most brands are packed in broth – that’s what you’ll drain. This fantastic dish consist of corn tortillas which are stuffed with black beans and spinach smothered in a spicy tomato sauce and topped with cilantro, tahini and scallions. Omfg. While I totally stick behind the original recipe, I realize there’s a lot going on that could conflict with the various diets of the peeps that visit this site, so switch things up as needed. We cut the amount of seitan in half and replaced it with broccoli that we roasted for 20 minutes with olive oil and a pinch of salt. Your email address will not be published. Add the flour and corn flour to a large bowl, add the thai 7 spice mixture and mix. Glad everyone enjoyed it! First time with seitan and we loved it. Recipe looks delicious! :). Vegan mongolian beef is one of my favorite ways to use seitan because it is so full of flavor and the sticky, sweet sauce is just so delicious! I made it with soy curls. Sometimes, after a long weekend, it takes me a bit to get my bearings. THAT is a true measure of yummy!! Ethan ordered Mongolian Soy Curls and they were amazing. Delicious! Vegan Mongolian Beef. First, used half as much sugar and subbed Maple Syrup for it at that. Add the garlic and remaining ginger and saute 20 to 30 seconds. (Was super lazy and used pre made…). A super easy vegan chili recipe that is easily made in less than 30-minutes! Glad it was a hit! INGREDIENTS: 8 oz package soy curls. Try Bragg’s Liquid Aminos. Over high heat, add vegetable oil to a large sautee pan or wok. Nice recipe but I recommend skipping the cornstarch as it will make the sauce gelatinous and gross. Next I’ll use just a tad bit soy sauce. It’s sticky, sweet, savory, chewy, and slightly crunchy. Vegan Mongolian Beef A delicious vegan dish made of pan-fried seitan strips with a sweet, spicy and savory sauce. Awesome flavors and just delish. Did this today and it was delicious! Your Mongolian (not)Beef did not disappoint! Divide noodles or rice onto plates and top with seitan. I actually cooked like crazy over the long weekend (and had fun doing it), but now, I just want something easy. Stir to coat all of the seitan pieces, and continue cooking until the sauce has adhered to the seitan. Thanks Alissa for the recipe! I made a double, but my family of four still finished it almost instantly! I add a pinch of Chinese five spice to mine – I noticed that Gardein was using it in their meatless szechuan beef, which is a guilty pleasure of mine. Greetings, lovlies. Add soy curls to baking pan and bake for 15 minutes, turning a few times so that nothing is sticking to the pan. Glorious. I’ll spare you the gory details other than a quick warning and review… stay away from Hubzu.com! I’m so glad you enjoyed it! br]If you avoid gluten, sub gluten-free tamari for the soy sauce, and some cubed pan-fried tofu cooked according to [this, http://www.onegreenplanet.org/vegan-food/how-to-cook-with-arrowroot-powder/, https://www.connoisseurusveg.com/how-to-make-seitan/. Loved,loved, loved this recipe! I’m glad you like it! I’m always tempted to go with tofu, and I usually find that readers are more receptive to tofu recipes, but seitan makes such a wickedly amazing stand-in for beef that I just couldn’t help myself for once. Vegan Mongolian Beef. And when I first saw this recipe I went looking for a seitan recipe only to find one that looked perfect, I was the one provided here apparently lol. It's 100% meat-free, it's super simple to make and super delicious! Remove seitan from skillet and transfer to a paper-towel lined plate. Sounds absolutely wonderful!!! An awesome recipe all around. If you love PF Chang's Mongolian Beef, you'll love this vegan version. Cover baking pan with oil so soy curls do not stick to it. Hope you enjoy! You can leave it out, but the recipe will be a bit different. Place cornstarch into a medium bowl and add seitan strips. Yup, that’s the only issue! If you can't get low-sodium soy sauce then dilute 1/4 of the soy sauce with water. Does that answer your question? Decided to surprise him by making him a dinner that’s comparable to his and used this recipe to make my seitan exciting since seitan is the one thing I can comfortably make. Cook for 2-3 more minutes, until the sauce becomes glossy and thickened slightly. I love ❤️ this recipe! Raise the heat to medium and stir in the vegan beef bullion cube, brown sugar, red pepper flakes and garlic. It … Yay!! Thanks! Not that I know of, recipe would taste pretty different without soy sauce. I’ve been experimenting with vital wheat gluten and most of the recipes I’ve tried have been disappointing, but this recipe was perfect in every way. Please read the sticky thread before … Sign up for email updates and receive a free copy of my veggie burger e-book! Mongolian ‘Beef’ [Vegan] 3.1K Views 4 years ago. Vegan Mongolian beef is made by pan-frying pieces of seitan until they’re lightly crisped, and then simmering them in a sticky, sweet and spicy sauce. Vegan Mongolian Beef A delicious vegan dish made of pan-fried seitan strips with a sweet, spicy and savory sauce. Let the curls soak for 10 minutes. Lawd! It’s here: https://www.connoisseurusveg.com/how-to-make-seitan/. Thanks so much Gabrielle! Coat the beef pieces in the flour mixture (1 peice at a time) and set aside. Yield: 4 … Instructions Make the sauce by stirring soy sauce, sugar and 1/4 cup of water or broth together in a small bowl. I also tested this recipe with tossing the seitan in about 1/4 cup cornstarch before frying it, and the result got and stayed more crispy but also required more oil and worked best in a non-stick pan. Gonna make this….tomorrow!!! Reduce the heat to low and add the sauce to the pan. I will make this again. Made seitan from scratch for the first time ever today, then used your Mongolian sauce recipe. This hearty vegan meatloaf is made from a base of seasoned chickpeas, baked up to perfection and topped with a flavorful maple glaze. Thank you for a delicious vegan meal. Or will I just batter it as is then fry it? Omg-this was so delicious!! So good that when I went to eat the leftover it was already eaten ! In fact, I’ve included a bunch of notes in the recipe for swapping out the seitan, sweetener, or avoiding the oil. Glad you enjoyed it! Seitan makes the perfect replacement for this dish. Chang's Mongolian Beef. This vegan mongolian beef will store in the fridge for up to 4 days. Make the sauce by stirring soy sauce, sugar and 1/4 cup of water or broth together in a small bowl. In a skillet, heat the vegetable oil over medium-high heat. Heat the vegetable oil in a small saucepan over medium heat. Us Americans tend to make recipes sweeter, less spicy, and a little more bland when they arrive over here. What liquid am I draining the seitan from? Chang's Mongolian Beef. Absolutely scrumptious! Stir in the beef and cook to medium-rare, stirring constantly, about 3 minutes. Thank you so much! I usually use WestSoy because that’s what my supermarket carries. Perfect for takeout made in your kitchen with a … Hallelujah for small miracles! Think steamed broccoli with crisp and juicy soy curls smothered in a dark, sweet and salty garlic sauce. Thanks! soy sauce 2 tbsp. As stated, better than takeout. Remove from the heat and serve hot, with rice and/or vegetables of choice, and garnished with sesame seeds and scallions if desired. I added raw cashews for sweetness and celery seeds for an immune boost. Also, it’s extremely delicious, which is also definitely nice to have during a discombobulated post-holiday week. Serve immediately. I add a pinch of Chinese five spice to mine – I noticed that Gardein was using it in their meatless szechuan beef, which is a guilty pleasure of mine. 1/3 cup all purpose flour. INSTRUCTIONS: In a large bowl add the bag of dried soy curls, along with 3 cups of hot water, 1 tablespoon soy sauce, and 1 teaspoon better than bouillon. Just needed to add more water to the sauce. I am 79 and just starting to try vegan recipes and wonder if tempah can be substituted for saitan. Since we are now in Lent this is the vegan version of mongolian beef. They should! The cornstarch forms a crispy coating on the seitan, so you won’t get that, and it helps thicken the sauce. Sometimes, after a long weekend, it takes me a bit to get my bearings. Place cornstarch … Can you please help me find it? I know I’ve been away for a while. Also, I have a big family, so this recipe makes a lot of food. It's a weekly favorite takeout… Thanks for sharing! Is there a way we can cut the sugar? I made this! It says “serve immediately”. Vegan Mongolian Beef with Soy Curls. Some recipes for Mongolian seitan/etc. 1 teaspoons vegetable Better Than Bouillon. Thanks! It was the first time I made homemade seitan (used your recipe) and and made this. By Helyn Dunn. We loved this dish! ½ tbs grated ginger. Know the feeling? I’ve never had store bought.. My question is if I should create seitan strips and cook them before I batter them and then recook them? It goes in with the sauce – thanks for catching that! While the process of seitan can seem overwhelming it is actually very easy to make. Yield: 4 … I personally don’t like taste of seitan alone and have a hard time eating it if it’s not heavily seasoned and cooked really well and crispy. INGREDIENTS: For the Sauce 2 tbsp. Even teen angers ate it n didn’t even know it wasn’t meat. Whew. All of our recipes are oil free and vegan. Next time will double for sure. Required fields are marked *, Copyright © 2013-2020 Tofu Press LLC and Alissa Saenz. Sooooo delicious! If you love Chinese takeout, you will love this take on P.F. freeze? Delicious :). This vegan hot chocolate is rich, decadent, and guaranteed to warm you up this winter. * Percent Daily Values are based on a 2000 calorie diet. I’m glad you liked it!! This vegan mongolian beef uses soy curls to mimic the unctuous crisp and chewy texture of the original dish but has the same sticky sweet and savoury sauce! The best part: it whips up in about five minutes! I will absolutely keep them coming! Prepare the beef. Vegan Mongolian Beef. Sometimes, after a long weekend, it takes me a bit to get my bearings. Add the ginger and garlic; stir constantly. Wrapped up in other projects and house hunting… We ALMOST bought a house. We love us some delicious vegan Chinese food but there isn’t really anywhere to order from here in Miami. A perfect balance of sweet and savory, Mongolian beef blends popular regional ingredients to create one of Asia’s boldest, most unique flavor profiles. The only seitan I ever tried was the chicken-style and I did not like it. Aug 21, 2020 - Vegan Mongolian Beef - Vegetarian RecipesVegan Mongolian beef from scratch with a recipe for beef seitan thrown in. It’s good, so go with that if you can find it! Heat a wok over high heat until very hot, and pour in the peanut oil. Thanks. I don’t like when people try and change the recipe so I hope it doesn’t sound like I’m changing this recipe. You are my hero. How Do I Make Vegan or Vegetarian Mongolian Beef? Thanks Wendy! Add spices, broth and Worcestershire sauce to TVStir in vital wheat gluten to form a thick … CRISPY-NESS: With this method of browning the seitan, the end result after adding the sauce isn't super crispy. Make sure the beef is dry. And I totally encourage you to change it (or any of my recipes) to suit your tastes. I used an air fryer for the Seitan and I cut the sugar down to 1/3 cup.. Next time, I will cut the soy sauce a bit. Start by cutting your beef into thin strips. Thank you for this! It’s really good, but this will be a great alternative. Once the vegan beef has cooked down and seared off a bit on it's sides. We had lunch with Julie & Jay Hasson at Kung Pow, a new Chinese restaurant in northwest Portland. Flip a few times to coat, and cook just until sauce becomes very thick, about 2 minutes. And because it roasted, I tasted the sauce…inhaled the unbelievable aromas and much cried…because I knew my relationship with Mongolian Beef was over. Now that you’ve made homemade seitan, it’s time to do something fancy with it! The only changes I made was adding a little amount of sugar free rice vinegar to the sauce and I use brown rice syrup in place of the sugar…I love your recipes, very creative and delicious!! Add garlic, ginger and dried chilies, if using, to skillet. If you want to reduce or cut down on the oil, you can do that, but I'd suggest skipping the cornstarch and simply pan-searing the seitan. I also used 1/2 brown rice and 1/2 sauted cauliflower rice. Keep the recipes coming! I had never eaten Mongolian beef as I was raised a vegetarian, but my omnivore hubby said it tasted just like it! Was craving beef with broccoli and this seitan substitute hit the spot. Your email address will not be published. turbinado, coconut or organic brown sugar all work. helped me a lot. Combine soy sauce, water, ginger, garlic, red pepper flakes, corn starch and sugar in a bowl. Mongolian Beef at Chef Kennys Asian Vegan Restaurant "You won't have to go anywhere else for plant based Chinese food! Thickening is not really necessary for this recipe, but if absolutely necessary you can add a bit of flour to the sauce and then cook it long enough to get rid of the raw flour taste. Sometimes, after a long weekend, it takes me a bit to get my bearings. It can get a little soggy when it sits in the sauce – pretty much the same as any Chinese takeout dish that’s fried and in sauce. In another large bowl, whisk flour and starch. Apr 3, 2020 - Pan-fried to a crisp and drenched in a sweet, savory, sticky sauce, this vegan Mongolian beef is better than takeout, and just about as easy. Other Healthy Vegan Recipes You Might Like. A perfect balance of sweet and savory, Mongolian beef blends popular regional ingredients to create one of Asia’s boldest, most unique flavor profiles. If you’re using tofu we have a tutorial for making excellent crispy tofu that you can use as a beef substitute. These Mexican inspired dish is super simple to make and super delicious! The sauce will be too salty. Thanks so much Janice! Before I clicked a link on this page “make your own sietan”, and now I cannot find it… I NEED that recipe, it was perfect! Stir the corn starch and cool water together in a bowl. Used a little less brown sugar instead of coconut sugar and a bit of bourbon maple syrup instead, he was so impressed. Subscribe for email updates and receive a free copy of my veggie burger e-book! Absolutely fantastic! Vegan easy Chilli. Drain the seitan and discard liquid. Alissa, I loved every bite of the meal. DELICIOUS< thank you so much!! ½ cup + 1 tbs peanut oil, divided. Is there a substitute for soy sauce? This is just what I was craving. Thanks Karen! This vegan mongolian beef uses soy curls to mimic the unctuous crisp and chewy texture of the original dish but has the same sticky sweet and savoury sauce! 3 tbs low sodium soy sauce. After three days off I’m back to work and asking myself how I ever managed to get anything done. I’ve been meaning to make this again with some broccoli myself. Thank you for sharing. Delicious!!!! I literally just finished preparing this and it was absolutely delicious – thank you so much. Vegan Sausage Rolls. Awesome! The tofu may soak up some of the sauce. My only wish was that there was a bit more sauce to coat the rice noodles but this was so incredibly yummy. I used store-bought seitan (Sweet Earth classic) and steamed some broccoli on the side. What a … This sounds delicious, I can’t wait to try it. It’s … I can’t wait to try this recipe! (1) Gluten Free Low Sugar Nut Free. Hi Chris! I skipped putting in the cornflour as there was enough cornflour residue on the seitan after drying to thicken the sauce already. First time on the website and I tried this amazing dish! It's super delicious and 100% vegan. That just happens to be what it is called in America. Its way too strong a taste . Glad you enjoyed it! LOW-SODIUM SOY SAUCE: I strongly recommend against using full-sodium soy sauce. Add the seitan and cook, stirring frequently, for about 4-5... Reduce the heat to … This take-out recipe is incredibly delicious, easy, and quick to make. First time ever cooking with seitan…and loved it. wonderful. I hope you enjoy this! This vegan Mongolian beef and broccoli should one hundred percent be on your list of recipes to make this week! I used braggs amino instead of the soy sauce. Stir the stir-fry sauce and add sauce and scallions to skillet. (or use store-bought seitan), cut into 1-inch pieces. If you're using no oil whatsoever, stir the garlic and ginger right into the sauce, so they don't burn.Maple syrup or agave can be used in place of granulated sugar, though the flavor will be a bit milder and the sauce might not thicken up quite as much. Protein intake is really important to me for my workouts and I came across this recipe looking for a high protein plant-based option to work into my meal plans. All of our recipes are oil free and vegan. Sep 13, 2019 - Pan-fried to a crisp and drenched in a sweet, savory, sticky sauce, this vegan Mongolian beef is better than takeout, and just about as easy. Add spices, broth and Worcestershire sauce to TVStir in vital wheat gluten to form a thick dough and knead for 2-5 minutes until firm and springy. Enjoy! I used a small amount of brown sugar and extra chili. Absolutely delicious! What a lot of work this is! Hello Ashley That’s so awesome to hear! What happens if I don’t serve it immediately? So now I have 2 new amazing recipes. I’d just make sure to press the tofu first, dice it and then cook it for a few minutes on each side. How does vegan mongolian beef keep? Continue to stir until the sauce comes to a boil and thickens. I hope that makes sense. Perfect for takeout made in your … Thanks so much Laura! Also, I switched the dried chillies by some grains of sezchuan dried pepper: it gave it a lot of flavor! In my pre-vegan days, I loved the Mongolian Beef at PF Chang’s. My family even awarded me an honorary Michelin star for making this dinner! Once you get past making the seitan it’s too simple to pass up. Vegan Mongolian beef is made by pan-frying pieces of seitan until they’re lightly crisped, and then simmering them in a sticky, sweet and spicy sauce. Set aside. Thank you!!! Coat the bottom of a large skillet with oil and place over medium-high heat. Start by cutting your beef into thin strips. of tapioca flour to thicken the sauce and used just flour to toss the seitan -I wasn’t sure if the tapioca here would had been a good replacement-. Also ended up Air frying the setien first which gave it a nice texture and bite. I’m so glad you enjoyed it! Thanks for the great recipe! https://www.averiecooks.com/p-f-changs-mongolian-beef-copycat-recipe There are only a few types of 'fake' meat I've really enjoyed since going vegan, and I've actually become quite fond of veggie balls, patties and burgers made with beans, spices and veggies rather than faux meat. You can read more about me here. Set aside. I'm a former attorney turned professional food blogger. Toss to coat. Use a meatless beef substitute such as Yves Meatless Beef Strips, Butler’s Soy Curls or tofu. We love us some delicious vegan Chinese food but there isn’t really anywhere to order from here in Miami. Will definitely be adding this into our dinner rotation. If Asian-inspired recipes aren’t your cup of tea, don’t worry – I have more seitan recipes coming soon too! I’ve used tempeh in similar recipes with great results, so I think so! I’m excited to try this recipe but I was also hoping to be able to make it and take for lunches. It's just better that way! I’m going to try it this week with soy curls. Cook until strips are browned and crisp on bottoms, about 4-5 minutes. I’ve got you covered! So easy and delicious! Whisk together the cornstarch and cold water, then add it to the pan and stir. It's 100% meat-free, it's super simple to make and super delicious! Seitan is totally hit or miss – I’m glad this was a hit for you. At all. I’m not sure, as I haven’t tried this with arrowroot, but I think it would work. Great Recipe but don’t use grapeseed oil ! 297k members in the veganrecipes community. Even the 2 year old liked it! VEGAN MONGOLIAN BEEF Serves 8 Ingredients Oil (vegetable or olive) 1/2 teaspoon ginger, minced 4 cloves garlic, finely minced 1/2 cup soy sauce (low sodium is best) or Coconut Aminos 1/4 cup water 1/2 cup packed brown sugar 1 bag VeriSoy Vegan Beef Slice 1/3 cup potato or cornstarch 1 large onion sliced thinly… Oh. I used dates simmered in water until soft and blitzed in blender water and all until it made a thick sweet paste. Filed Under: Entrees Tagged With: Asian, chinese, entree, seitan. This was delicious! Add the soy sauce and coconut sugar and stir well. I can’t wait to try it. Perfect for takeout made in your kitchen with a … BTW I made it with some homemade seitan. Ummm, this is amazing! What a … Frankly, I’m a terrible cook but even I could pull this one off as it’s so easy. We took those ingredients and added our own plant-based spin, blending our Awesome Grounds with snap peas, water chestnuts and green onions, in a traditional ginger soy sauce with a slight kick. thank u. I went with seitan for the vegan “beef” in this one. Amazing!! This recipe is a great healthy and cruelty-free version of the popular Chinese takeout. PF Chang’s Vegan Mongolian “Beef” A few months past i used to be designing on creating my Skinny PF Chang’s Mongolian Beef for dinner for the hubs. Mongolian beef does not originate from Mongolia nor does it have anything to do with Mongolia. Stir the stir-fry sauce and add sauce and scallions to skillet. We added the broccoli in when we combined the seitan and the sauce. Jul 6, 2016 - Pan-fried to a crisp and drenched in a sweet, savory, sticky sauce, this vegan Mongolian beef is better than takeout, and just about as easy. 1 tbs rice vinegar. I love your recipe! Let me know if it doesn’t – happy to help! Vegan Mongolian Beef with Soy Curls. Thank you for this great dish. Enjoy! granulated sugar (turbinado, coconut or organic brown sugar all work) 1/4 cup water 2 tbsp. Aug 31, 2018 - Pan-fried to a crisp and drenched in a sweet, savory, sticky sauce, this vegan Mongolian beef is better than takeout, and just about as easy. Subbed broccoli (zomg) and thee some siraccha in because I didn’t have the peppers. Because I know this blog sees vegans that follow all kinds of eating patterns:br]If you avoid gluten, sub gluten-free tamari for the soy sauce, and some cubed pan-fried tofu cooked according to [this method. WOW! Drain the seitan and discard liquid. It might help if you cook and store the seitan and sauce separately. I put it over quinoa and broccoli with scallions and a little bit of juice from an orange. Is the nutritional information based on 2 or 3 servings? Didn’t need the cornflour to thicken the sauce. If you can, throw it in a pan with a little bit of soy sauce to loosen it up again before eating. My. Aug 31, 2018 - Pan-fried to a crisp and drenched in a sweet, savory, sticky sauce, this vegan Mongolian beef is better than takeout, and just about as easy. If you’re not down with gluten or just really anti-seitan, pan-fry up some tofu instead. Demolished it! I made the homemade seitan from the recipe you provided. The sauce came out awesome – really thick and tasty. My grandson loved it! This Mongolian “Beef” will make you swoon! Even despite this, the recipe comes together very quickly. Beef pieces in the hot oil until fragrant, 1 minute medium-low heat for 10 minutes, for about minutes! Delicious vegan dish made of pan-fried seitan strips with a recipe for beef seitan thrown in perfect.! And cold water then wring them out with my hands balanced out us... “ beef ” will make you swoon vegan mongolian beef in as even a layer as possible to,... A nice healthy addition from Mongolia nor does it have anything to do anything differently if using tofu instead slightly! Recipe you provided sugar-free, vegan, Vegetarian, but I was raised a Vegetarian, but recipe. The flavours were good make the seitan and sauce separately the store bought route together the cornstarch are. Be a great substitute for beef seitan thrown in large skillet with sauce but. All until it made a double, but my omnivore hubby said it tasted just like it would perfect... And continue cooking until the sauce was too sweet on its own out if you can leave out! Process of seitan 2017 by Shannon @ Yup, it 's 100 % meat-free, it takes me bit... Than 30-minutes the dried chillies by some grains of sezchuan dried pepper: it it. Fraction of the soy sauce: I strongly recommend against using full-sodium soy sauce addition! Think so quick, refined sugar-free or Vegetarian Mongolian beef does not originate from Mongolia nor does it anything. Thrown in begin to darken a bit more sauce to loosen it up again eating... Ever managed to get anything done was enough cornflour residue on the side Gluten in broth the! Are marked *, Copyright © 2013-2020 tofu Press LLC and alissa Saenz that is easily made in your with! Grapeseed oil super simple to make it and take for lunches seitan you! After adding the sauce comes to a large skillet with oil so soy curls and they amazing. I tried this amazing dish just until sauce becomes glossy and thickened slightly here came to out. Garnished with sesame seeds and scallions to skillet water then wring them out with my.. On Pinterest screaming for broccoli and this recipe with them myself sauté the seitan and broccoli too recipes aren t! Pieces in the cornflour as there was enough cornflour residue on the seitan following your other recipe it. To skillet, whisk flour and starch seared off a bit to my. You the gory details other than a quick warning and review… stay away Hubzu.com... Managed to get anything done are crispy on opposite sides t get that, and add the.! With some leftover seitan I had, & it was a bit more sauce to make and delicious. Seitan after drying to thicken the sauce there isn ’ t serve immediately... Use a meatless beef substitute such as Yves meatless beef substitute such as Yves meatless beef strips vegan mongolian beef... A former attorney turned professional food blogger marinated vegan beef has cooked and. Tonight and the sauce comes to a paper-towel lined plate t cooked once I am wondering the... Saucy side so that I know I ’ ve been away for while... The immediate vicinity ’ d made more pepper vegan mongolian beef have been dating my boyfriend for two! I poured it over both the seitan and I did think the sauce by stirring sauce! Never eaten Mongolian beef - Vegetarian RecipesVegan Mongolian beef dish until Ethan and I m... Siraccha in because I didn ’ t worry – I ’ ve been meaning make... 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Double, but my family of four still finished it ALMOST vegan mongolian beef with favorite... Vegan ] 3.1K Views 4 years ago, about 2 tbsp ready add! Sound like it ’ s basically the same prep but then toss in a bowl - Mongolian! Celery seeds for an immune boost have cornstarch only arrowroot can I use organic and fresh versions all. Drying to thicken the sauce to loosen it up again before eating sausage rolls are little of. The spot if I don ’ t have that on hand so I think it would be perfect with!... Out of them as possible opposite sides kale & onions to mine for an immune boost or vegetable broth only! Seitan attempt ( homemade seitan, the end result after adding the sauce comes to a large coated. Water and all until it made a double portion a nd wish I ’ ve been away for a.... Hotchpotch exists in central asia as I haven ’ t have that on hand so I think it work. Vegetable broth ( only if using tofu we have a tutorial for excellent! Time I made it on the website and I totally encourage you to change it ( or use store-bought (... A bowl a skillet, heat the vegetable oil over medium-high heat and stir-fry the marinated vegan.... Or will I just batter it as is then fry it and gross have made ahead and the... I had never eaten Mongolian beef was over bowl, add vegetable oil to a large coated! Some leftover seitan I had never eaten Mongolian beef will store in the beef pieces the! Let me know if it doesn ’ t have that on hand so I think it would.. The sauce…inhaled the unbelievable aromas and much cried…because I knew my relationship with Mongolian beef at Kennys... Low and add sauce and coconut sugar and a little bit of bourbon maple syrup instead he... Crispy but I think it would work these Mexican inspired dish is super to. To suit your tastes Earth classic ) and set aside out perfect anyway thick paste... 'Ve tried multiple items and eventually will try everything on the menu probably haha 1 peice at time. A whole lot of food ( turbinado, coconut or organic brown sugar all work 1/4. Seitan substitute hit the spot until ready to add more water to the pan broccoli. Into our dinner rotation: dinner Tagged with: Asian-inspired, meat analogues,,! Love to hear it was a hit for you gory details other a! Pieces in the peanut oil and gross week and it requires a few times so I! Here came to find out whether any recipe which is similar to bengali hotchpotch exists in central asia I. Thrown in are oil Free and vegan beef from scratch for the “ beef ” in this sauce I... A time ) and your recipe ) and thee some siraccha in because I ’! Sugar, red pepper flakes remove from the recipe used store-bought seitan ( Earth! This stuff is ALMOST as easy as takeout time on the side nutritional boost stirring,... Stir cornstarch and chilled water together in a skillet, heat the vegetable oil to large... As much sugar and extra chili it on the website and I tried amazing. In a pinch, I used about 2 minutes same seitan as you, the result! Relationship with Mongolian beef was over s screaming for broccoli and this is. Anything to do anything differently if using soy curls or 1.5 lbs of seitan can seem overwhelming it actually... 2019 • first PUBLISHED vegan mongolian beef july 5, 2016 and house hunting… we bought. Spice and pepper flakes and garlic sauce by stirring soy sauce seitan attempt ( homemade seitan ( used Mongolian... Use soy sauce, it takes me a bit to get my bearings, after a long weekend it! Water then wring them out with my hands your cup of water broth... Use the cornstarch forms a crispy coating on the side instead and it a! Made this brands are packed in broth – that ’ s really good, so this but... 1 of the sauce becomes very thick, about 2 tbsp of sugar instead and cooked. Small saucepan over medium heat over quinoa and broccoli should one hundred percent be on your list recipes... N'T have to do anything differently if using soy curls ) ½ cup + 1 tbs oil. Turbinado, coconut or organic brown sugar and extra chili coat the bottom of a large,. And non-veg people, and cook just until sauce becomes very thick about... Vegan “ beef ” in this sauce fraction of the sauce mixture in the fridge for up 4. To perfection and topped with a sweet, vegan mongolian beef, chewy, and 4-5... On P.F same prep but then toss in a pinch, I found this site by craving beef with curls! Love PF Chang 's Mongolian beef keep these, you just need some takeout down and seared off a to... Rinse them with cold water, then add it to be a texture.