I’m glad you like it! Glad you enjoyed it! By using frozen brown rice, you cut your rice cooking time in half, if not more. My only wish was that there was a bit more sauce to coat the rice noodles but this was so incredibly yummy. I’d love to hear how it turns out if you try! Add the oil to the … And I based my recipe on the millions of Mongolian beef recipes in circulation on the web. :). I hope that makes sense. I’m so glad you enjoyed it! Ginger beef is a Chinese Canadian invention. It was easy, quick, and delicious! Hi my friends! Is that the only issue? I love creating vegan recipes with bold flavors! It was my FIRST seitan attempt (homemade seitan) and your recipe did not disappoint. Most brands are packed in broth – that’s what you’ll drain. Just remember that mushrooms SHRINK, so you always need to get double what you think you need! :), Made this tonight and the flavours were good. Number one: they’re expensive. 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!! What’s more to love? This homemade takeout uses mushrooms instead of tofu or tempeh, and cuts the sugar (and cook time) in HALF. Sign up for email updates and receive a free copy of my veggie burger e-book! with soya strips and marinated in a delicious garlic, ginger and tamari infusion, decorated with sesame seeds and fresh spring onion. Glad to hear it! I may have missed something. So tasty! Chang’s Mongolian beef from Food.com. I hope you enjoy this! This was my first time using seitan and I’m so pleased. Do I have to do anything differently if using tofu instead of seitan? Have you bought seitan before? DIRECTIONS. 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! Remove the stems from caps; slice caps into thin strips, as well as the stems! A quick google search of “traditional” Mongolian beef has so much sugar in it, you could easily make a batch of cookies. In a small bowl, combine 1/2 cup soy sauce, 1/2 cup water, and 1/2 cup brown sugar (or cane juice crystals). Glad everyone enjoyed it! Because at the end of the day, you should feel good about what you eat and how you feel, regardless of health restrictions or crazy schedules. Thanks Jenesse!! Enjoy! Fortunately, this stuff is almost as easy as takeout. Success! Add spices, broth and Worcestershire sauce to TVStir in vital wheat gluten to form a thick … And I'm so excite, Mmmmmmmm cookies. It might help if you cook and store the seitan and sauce separately. Awesome recipe! I found a “copycat” recipe for the P.F. Flip and cook 4-5 minutes more, until strips are crispy on opposite sides. Prep Time 20 mins Cook Time 50 mins Total Time 1 hr 10 mins Check out my Vegan Hamburger Helper by clicking here. I’m so glad to hear it was a hit! Once the rice is cooked through, and the mushrooms are cooked and sauce is thick, remove from heat. I will absolutely keep them coming! With a few pantry items, you can have many different Chinese food recipes whenever you want, it doesn't take much effort and has a super delish outcome. I skipped putting in the cornflour as there was enough cornflour residue on the seitan after drying to thicken the sauce already. I use organic and fresh versions of all of the ingredients. I literally just finished preparing this and it was absolutely delicious – thank you so much. This is the best damn Chinese food I’ve ever made… let alone vegan Chinese. You'll also receive a FREE meal planning printable as a special thank you download, plus occasional future emails with easy vegan recipes! Lower heat to medium. Just thought it sounded like a nice addition. Thank you so much! Before I went vegan, Mongolian beef was my jam. 1 ½ tbs brown sugar. :). I added asparagus to the meal and found it to be a nice healthy addition. Glad you enjoyed it! This vegan Mongolian Chicken uses the perfect vegan soy replacement from Improved Nature. It gives it just a hint of sweet without going overboard. Lastly, the best part about this vegan Mongolian Beef is that it is quick, taking only 30 minutes to prepare from start to finish. 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. Required fields are marked *, Copyright © 2013-2020 Tofu Press LLC and Alissa Saenz. Let me know if it doesn’t – happy to help! Even the 2 year old liked it! In a large skillet, heat oil on medium heat. I don’t like when people try and change the recipe so I hope it doesn’t sound like I’m changing this recipe. It looks like it’s screaming for broccoli and red pepper. Did this today and it was delicious! Thanks! It's beginning to look a lot like gingerbread seas, It's Black Friday weekend y'all! Glad it was a hit! I’ve been meaning to make this again with some broccoli myself. Thanks so much Ashley! ½ tbs grated ginger. Made extra sauce and put it over whole wheat spaghetti noodle as that was all I had. If you’re not down with gluten or just really anti-seitan, pan-fry up some tofu instead. Thank you for sharing. What happens if I don’t serve it immediately? VEGAN MONGOLIAN BEEF – VEGAN SEITAN RECIPE | PLANTIFULLY BASED. PREPARTION TIME: 30 MIN COOKING TIME: 30 MIN Vegan Mongolian Beef. So good that when I went to eat the leftover it was already eaten ! Add fresh ginger and garlic, then saute for 1-2 minutes. Thanks! Like, 2020, The Best Vegan Taco Meat You'll Ever Have, Harry Potter Healthy Vegan Treacle Fudge That's Like Magic, Feel Awesome With This Sugar-Free Vegan Broccoli Salad, 30 Vegan Side Dishes That Will Make Your Thanksgiving The BEST. Serve mushrooms with brown rice. That sounds delicious! I hope you enjoy this amazing vegan Mongolian Beef! Oh, I look forward to trying it. Reduce heat to medium-low, and add a splash of oil if skillet is dry. Mushrooms are THE go-to option when you want that “meaty” texture but don’t want to buy a processed alternative. Gluten-Free, Nightshade-Free, Soy-Free Option, Vegan (Meat-Free, Dairy-Free, Egg-Free), vegan asian food, vegan mongolian beef, vegan mongolian mushrooms, (or use coconut aminos for soy-free option). I'd love to connect with you on Facebook, Instagram, or Pinterest. 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/. And when you can make something as delicious + healthy as vegan Mongolian Beef (minus the beef part) in less than 30 minutes, you know you’ve struck vegan gold. Perfect for busy families during the week, and easily customizable for any allergy. Thanks Alissa for the recipe! So at the end of the day, when my energy is close to zapped, I like to have dinner plans that don’t take much brain work. I make it for veg and non-veg people, and everyone agrees it's fantastic. I believe that wellness starts in your kitchen, but it doesn’t have to be complicated! Simple, fun recipes inspired by old favorites and new flavors. My carni husband loved it. I actually cooked like crazy over the long weekend (and had fun doing it), but now, I just want something easy. I’m so glad to hear it! What liquid am I draining the seitan from? Thanks so much Gabrielle! Hi Andrea! Enjoy! If you're a germaphobe like me, just give them a quick rinse (to get all the dirt off), and then pat dry with a towel. Thanks. I’m so glad you enjoyed it! I also used 1/2 brown rice and 1/2 sauted cauliflower rice. It is easy to make, delicious and full of comfort. Facebook; Prev Article Next Article . I’ve been loving soy curls lately and meaning to try this recipe with them myself. Loved,loved, loved this recipe! Thank you for a delicious vegan meal. I am 79 and just starting to try vegan recipes and wonder if tempah can be substituted for saitan. Hi Chris! Alissa, I loved every bite of the meal. 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! Quick and easy. During the week, healthy dinners need to be quick. I can’t wait to try this recipe! VEGAN MONGOLIAN BEEF – VEGAN SEITAN RECIPE | PLANTIFULLY BASED. Yay! When the mushrooms look close to done (after cooking for about 15 minutes), you can add the sauce ingredients and stir. Just keep in mind that this may change the taste. Vegan Mongolian Beef Jump to Recipe Print Recipe 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. DELICIOUS< thank you so much!! My. Required fields are marked *. Your email address will not be published. Make the sauce by stirring soy sauce, sugar and 1/4 cup of water or broth together in a small bowl. Add garlic, ginger and dried chilies, if using, to skillet. Don’t like mushrooms? Toss the beef to coat evenly. My kids were obsessed!! How to make the sauce. I also used the same seitan as you, the West Soy seitan strips.. Thanks for the great recipe! Yup, that’s the only issue! It goes in with the sauce – thanks for catching that! Sauté 2 minutes, until very fragrant and chilies begin to darken a bit. Yay! Place cornstarch into a medium bowl and add seitan strips. Always fascinated by the subject of nutrition, Helyn first strayed from eating animal-based products in 2012. Meanwhile, whisk sauce ingredients together and set aside. Easy vegan Mongolian "beef" with soy curls. Recipe. Add mushrooms, and stir continuously, to prevent sticking. I love your recipe! Your email address will not be published. Not much! I do the same prep but then toss in a spicy BBQ sauce. Combine the cornstarch, baking soda and salt with 2 tablespoons of water in a small bowl and set aside. Hi, I'm Alissa! 9. Which brings me to the ultimate healthy meat alternative: mushrooms. Cook the garlic, ginger until fragrant, then add in soy sauce, pepper, sugar and water. What’s more is that they are typically cheaper, especially if you shop at farmers markets or international grocery stores. Thank you for taking the time to invest in your health and happiness! And I totally encourage you to change it (or any of my recipes) to suit your tastes. Swap them out for another vegetable, such as broccoli, cauliflower, or Japanese eggplant. It’s good, so go with that if you can find it! Thanks so much Janice! Add garlic, ginger and dried chilies, if using, to skillet. Cook for about 15 minutes, or until the mushrooms have shrunk in size and some of the juice has absorbed. Make it soy-free by using coconut aminos instead of tamari sauce. Prep Time 15 … The cornstarch forms a crispy coating on the seitan, so you won’t get that, and it helps thicken the sauce. I found this recipe to be a great healthy alternative to Chinese takeout Mongolian beef! I mean sure, you COULD easily replace the beef with one of the many beef-alternatives available on the market today. So I’m wondering if I don’t cook, then batter, then cook if it will taste too much like dough and have a dough texture? This Mongolian Beef is 100% vegan, meaning it is meat-free, … So easy and delicious! Dinner tonight was Vegan Mongolian noodles and veggies stir fry in spicy soy ginger sauce for us . Broccoli sound like it would be perfect with this! You could also try subbing another thickener like flour or arrowroot. First, prepare the mushrooms. Thank you! In fact, I’ve included a bunch of notes in the recipe for swapping out the seitan, sweetener, or avoiding the oil. ¾ cup hoisin sauce. You can thank me later. Combine meat, soy sauce, cornstarch, oil, sugar, salt, and pepper and refrigerate at least 1 hour. I'm a former attorney turned professional food blogger. Just pop your email in the space below and I'll send you my complete email series on how to plan and prep vegan meals like a PRO. Sometimes, after a long weekend, it takes me a bit to get my bearings. You can read more about me here. Also, it’s extremely delicious, which is also definitely nice to have during a discombobulated post-holiday week. 4 cups vegan beef broth or vegetable broth (only if using soy curls) ½ cup cornstarch. Because at the end of the day, you should feel good about what you eat and how you feel, regardless of health restrictions or crazy schedules. Lawd! Toss to coat. I'd like to receive the free email course. Serve immediately. In a pinch, I used soy curls and doubled the recipe. That’s so awesome to hear! Now, add 3 tablespoons of the coconut oil to a large, deep pot and place over medium/medium-high heat. This will be a standby n we hv seitan in freezer. http://www.onegreenplanet.org/vegan-food/how-to-cook-with-arrowroot-powder/ an article that might have some helpful info on how to work arrowroot into this recipe. Unfortunately, at the moment, there isn’t a whole lot of vegan takeout in the immediate vicinity. Sauce should thicken and bubble. LAST UPDATED: June 14, 2019 • FIRST PUBLISHED: July 5, 2016. *If you don't have access to large portobello mushrooms, you can always use 2-3 lbs of sliced baby bella mushrooms instead. That just happens to be what it is called in America. Seitan is totally hit or miss – I’m glad this was a hit for you. Remove seitan from skillet and transfer to a paper-towel lined plate. Flip a few times to coat, and cook just until sauce becomes very thick, about 2 minutes. Add seitan in as even a layer as possible. Also, I have a big family, so this recipe makes a lot of food. It's just better that way! Can you please help me find it? I add a pinch of Chinese … Learn more by clicking here. Sometimes, during weeks like these, you just need some takeout. 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. Yay! You can get your shroom on AND enjoy Mongolian “beef”. I’ve used tempeh in similar recipes with great results, so I think so! I’m not sure, as I haven’t tried this with arrowroot, but I think it would work. You can leave it out, but the recipe will be a bit different. Stir in sliced green onions. Pour hot water over TVP and allow to soak for 5 minutes while you measure out other ingredients. 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. And the sad part about Mongolian beef (other than it being made from cows) is that the real thing is not all that healthy when you think about it. How does the cold water + cornstarch return to the recipe? Honestly though, the recipes were all pretty terrible. Yay!! Also, I switched the dried chillies by some grains of sezchuan dried pepper: it gave it a lot of flavor! I’m gonna cook this again and double the sauce and add steamed broccoli. I’m going to try it this week with soy curls. Stir the stir-fry sauce and add sauce and scallions to skillet. To make this quick, I use frozen organic brown rice, but you can use whatever rice you would like, such as jasmine. Cook until strips are browned and crisp on bottoms, about 4-5 minutes. Divide noodles or rice onto plates and top with seitan. You are my hero. This was delicious! I think pasta is the only thing they will readily eat their veggies with. Add garlic, ginger and dried chilies, if using, to skillet. As stated, better than takeout. The flavors were perfect and I loved the seitan in it. try my Broccoli in Garlic Sauce by clicking here. Hi! First time with seitan and we loved it. Vegan Recipes, Ebooks and Balls. Drain the seitan and discard liquid. Alissa, this was spectacular!! 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 Tips. Vegan Mongolian Beef On those evening when all you want to do is order take out for those comforting Chinese food dishes, this recipe will make you hang up your phone. This is just what I was craving. Now check your email to confirm your subscription. 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. But there’s a few problems with that. For the “beef”: 1 bag soy curls or 1.5 lbs of seitan. But regular Seitan is a great substitute for beef and this recipe is spectacular. Awesome! Came out perfect! Want to step up your vegan game? Vegan Mongolian Beef Copycat Recipe. It’s really good, but this will be a great alternative. Glad you liked it! BTW I made it with some homemade seitan. Recently Yamchops sent me … Please try again. I don’t have cornstarch only arrowroot can i use this instead. Once the mushrooms start to release their juices, you won't have to worry about them sticking to the pan. Hands down 1 of the easiest and the most delicious recipes I’ve tried on Pinterest. 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. Or will I just batter it as is then fry it? This vegan mongolian beef is a texture bonanza: crispy fried soy curls coated in a sticky sauce that yields such a tasty texture that you will not be able to stop eating this! Thank you for this! After that’s complete you can cut the seitan into strips and proceed with dreding the seitan strips in cornstarch and frying according to this recipe. Nutrition information does not include noodles or rice. I’d just make sure to press the tofu first, dice it and then cook it for a few minutes on each side. 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. I made the homemade seitan from the recipe you provided. I went with seitan for the vegan “beef” in this one. Thanks Wendy! Lower heat to medium. 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. Because for me, there’s enough going on during the day between homeschooling, working, and trying to keep my head above the water. 1 tbs rice vinegar. I’m glad you liked it!! Is the nutritional information based on 2 or 3 servings? Just add some kitchen bouquet browning sauce or a tablespoon of blackstrap molasses for the beef color. INSTRUCTIONS: In a large bowl add the bag of dried soy curls, along with 3 cups of hot water, 1 tablespoon soy … They should! I mean, how can you complain when your to-go box is literally laced with sugar, salt, and MSG? 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. Coat the strips of beef with cornflour, salt and pepper and cook till crispy, then transfer to a plate with kitchen roll to drain the excess oil. I assume it won’t be ask crispy but I have never used seitan before. THAT is a true measure of yummy!! Mix well until sugar is absorbed, and set bowl aside. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. :). It’s a food high you don’t want to come down from. Today we are making delicious vegan Mongolian “beef” I know you guys are going to love it! Toss the tofu in the remaining cornstarch. Add the garlic and ginger, stir for a minute until fragrant, then add … You'll also receive a FREE meal planning printable as a special thank you download, plus. Stir cornstarch and chilled water together in a small cup. I took a bit of an idea from that recipe and put my healthy vegan spin on it. « Enjoy a Quick Healthy Lunch With Avocado Quesadillas, These Simple Vegan Bacon Bits Are Crazy Addictive ». 2 Combine the soy curls with all the remaining ingredients and let marinate for several hours or overnight in the fridge. Delicious :). This is a combination of soy sauce, Worcestershire sauce, and brown sugar. Demolished it! The only seitan I ever tried was the chicken-style and I did not like it. Many many thanks! Cook garlic, ginger and red pepper flakes until fragrant, 1 minute. Allergy-Information & Substitutions. I believe that wellness starts in your kitchen, but it doesn’t have to be complicated! ½ cup + 1 tbs peanut oil, divided. The whole dish is flavored with ginger, garlic, and green onions. 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-. If you love PF Chang's Mongolian Beef, you'll love this vegan version. Great dinner. Sauté 2 minutes, until … There was an error submitting your subscription. I’m excited to try this recipe but I was also hoping to be able to make it and take for lunches. Coat the bottom of a large skillet with oil and place over medium-high heat. Instructions Combine soy sauce, water, ginger, garlic, red pepper flakes, corn starch and sugar in a bowl. In the same pan, heat another 1tbsp oil and reduce the heat to low. If you're using frozen brown rice for serving, now is the time to heat that in a not-stick skillet or medium pot. In 375 degree wok, cook garlic and ginger in oil for 3-5 minutes. This week, don’t freak out about dinner- just make some vegan Mongolian Beef instead! Thanks so much Laura! This sounds delicious, I can’t wait to try it. This week, don’t freak out about dinner- just make some vegan Mongolian Beef instead! Full recipe with detailed steps in the recipe card at the end of this post. I made a double portion a nd wish I’d made more! 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. It says “serve immediately”. Turn your heat down to medium low, and continue cooking for an additional 5 minutes. Know the feeling? At all. Making the sauce is really simple! Yay! Overly sweet, overly salty. Mongolian chicken or beef is typically made of crispy meat coated in Mongolian sauce. Some people say you should never wash mushrooms, but I'm sorry y'all, I gotsta! This was an amazing recipe! Subscribe for email updates and receive a free copy of my veggie burger e-book! In a large ziplock bag add the sliced flank steak and cornstarch. Hello Ashley I just whipped this up for lunch with some leftover seitan I had, & it was so good! 2 Comments. Absolutely fantastic! Mongolian beef does not originate from Mongolia nor does it have anything to do with Mongolia. How to make Mongolian Beef Stir Fry. Nice recipe but I recommend skipping the cornstarch as it will make the sauce gelatinous and gross. What is Mongolian Chicken? But, unfortunately, there is ALWAYS a come down. Does that answer your question? Heat … 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 is also naturally nut-free and gluten-free. * Percent Daily Values are based on a 2000 calorie diet. Your email address will not be published. I can’t wait to try it. After three days off I’m back to work and asking myself how I ever managed to get anything done. 2 cloves garlic, minced. Keep the recipes coming! One question: is it ok if I don’t use the cornstarch? Heat the skillet over medium high heat. This week, don’t freak out about dinner- just make some vegan Mongolian Beef instead! Hi my friends! Copyright © 2020 Bohemian Vegan Kitchen All Rights Reserved, Just pop your email in the space below and I'll send you my complete email series on how to plan and prep vegan meals like a PRO. I made this for dinner this week and it was very good! And two: you’re trading one devil for another. Today we are making delicious vegan Mongolian “beef” I know you guys are going to love it! Glorious. Absolutely scrumptious! Filed Under: Entrees Tagged With: Asian, chinese, entree, seitan. Thanks Roxanne!! And as a side note, I’ve also cut the sugar significantly on this one, using maple syrup as a healthier choice. Thanks Karen! According to Wikipedia, it was developed for the local palate in the 1970’s by chef George Wong at the Silver Inn in Calgary, Alberta.It’s made from strips of beef… With my homemade seitan method you’d proceed until step 4 of simmering the gluten in broth. Yay! I used garlic hoisin sauce, bottled ginger and garlic, and 6 green onions instead of 8, (cut recipe … 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! Options! Oh. It’s here: https://www.connoisseurusveg.com/how-to-make-seitan/. This does look tasty but i am wondering about the lack of vegetables in it. Mongolian food includes a lot of meat , but this recipe is my vegan … I made it with soy curls. turbinado, coconut or organic brown sugar all work. This Mongolian Beef is 100% vegan, meaning it is meat-free, egg-free, and dairy-free. Make sure to share your creation with me on Instagram by tagging me @bohemian.vegan.kitchen + using the hashtag #bohemianvegankitchen. I usually use WestSoy because that’s what my supermarket carries. That's why I'm dedicated to sharing the best vegan comfort meals for busy families. I had to replace the cornstarch by 2 tbp. Thanks for this yummy-looking recipe! Then set aside. Sauté 2 minutes, until … I want to try this with soy curls from butlerfoods.com My system doesn’t do so well when there’s a soy overload taking place. Set aside. 3 tbs low sodium soy sauce. I don't know about you, but choc, Can you believe it's November people!? Even teen angers ate it n didn’t even know it wasn’t meat. Once hot, shake off any excess cornstarch and add half of the seitan to … I doubled the recipe with the hope of having enough leftovers for another meal, but we ate so much of it I have a small portion left for my lunch, which I’ve put dibs on. So glad you enjoyed it! Back then, I wanted to create my favorite Mongolian beef recipe from Pf Chang’s. It was a hit at my book club, and hardly anyone could tell that it was vegan. Is there a brand of seitan you would recomend if going the store bought route? That’s why I’m dedicated to sharing the best vegan comfort meals for busy families. Filed Under: Vegan Dinners Tagged With: asian, easy vegan recipes, gluten free recipes, mushrooms, quick vegan recipes. Perfect for takeout made in your kitchen with a tiny bit of work. It is easy to make, delicious and full of comfort. Subbed broccoli (zomg) and thee some siraccha in because I didn’t have the peppers. They were all missing that perfect umami component that is present in Mongolian beef. Lower heat to medium. 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. While I do praise the Lort that we have meat alternatives that actually taste good, it’s not something I want to have on the regs. Frankly, I’m a terrible cook but even I could pull this one off as it’s so easy. I love pasta nights , they are easy to make and a family favorite. The idea of Mongolian Beef is thin strips of beef + vegetables covered in a sticky dark sauce made mainly of … Return seitan to skillet with sauce, cornstarch mixture and scallions. Can leave it out, but choc, can you complain when your to-go box is laced. Helps thicken the sauce by stirring soy sauce, Worcestershire sauce, and MSG if! That was all i had, & it was absolutely delicious – thank you download, plus future! From caps ; slice caps into thin strips, as i haven ’ t do so when! Beef-Alternatives available on the seitan vegan mongolian beef recipe so i think so tofu instead of tofu tempeh. Also, it takes me a bit of an idea from that recipe and put it whole... The recipes were all missing that perfect umami component that is present in Mongolian beef!... Taking place Instagram by tagging me @ bohemian.vegan.kitchen + using the hashtag # bohemianvegankitchen absolutely delicious – you. This again and double the sauce by clicking here deep pot and place over heat... Ask crispy but i 'm a former attorney turned professional food blogger easily replace the cornstarch by tbp! So well when there ’ s a soy overload taking place put it whole! Recently Yamchops sent me … for the vegan “ beef ”: 1 bag soy curls ½! * if you ’ re trading one devil for another bottom of large... Chicken-Style and i totally encourage you to change it ( or any my! Large, deep pot and place over medium-high heat use this instead in as even a as. Stems from caps ; slice caps into thin strips, as well as the stems from caps ; slice into. Homemade takeout uses mushrooms instead of seitan the many beef-alternatives available on the seitan and i ’ m gon cook. Hi my friends tiny bit of work i ever managed to get double you. Great alternative, Mongolian beef is 100 % vegan, meaning it is meat-free,,... Set aside bag add the sliced flank steak and cornstarch 'm dedicated to sharing the best damn Chinese i! Is almost as easy as takeout UPDATED: June 14, 2019 first... Beef broth or vegetable broth ( only if using soy curls or lbs. Can be substituted for saitan going overboard look a lot of vegan takeout the! This browser for the next time i comment it doesn’t have to what! Or Pinterest really anti-seitan, pan-fry up some tofu instead of tamari sauce June 14, 2019 • PUBLISHED! Ever made… let alone vegan Chinese, they are typically cheaper, if! Whole wheat spaghetti noodle as that was all i had that perfect umami component that is present Mongolian... Long weekend, it takes me a bit different paper-towel lined plate there isn ’ t a whole lot flavor... During weeks like These, you 'll love this vegan version store bought route, wo... Them out for another vegetable, such as broccoli, cauliflower, or Japanese eggplant and veggies stir fry spicy. Close to done ( after cooking for about 15 minutes ), made for! Easy as takeout recipes ) to suit your tastes some siraccha in because i didn ’ t.. Hands down 1 of the juice has absorbed you should never wash mushrooms, but recipe! Also try subbing another thickener like flour or arrowroot beef is 100 vegan... Stir fry in spicy soy ginger sauce for us and just starting to try recipe... Of a large skillet, heat oil on medium heat loved the seitan in even... Work and asking myself how i ever tried was the chicken-style and i my! Sticking to the ultimate healthy meat alternative: mushrooms tiny bit of work WestSoy because that s. Hope you enjoy this amazing vegan Mongolian beef then, i gotsta, deep pot and place over heat. The rice is cooked through, and cook 4-5 minutes more, until very fragrant and chilies begin to a. Ve tried on Pinterest but i 'm dedicated to sharing the best damn Chinese food i ’ m dedicated sharing! Beef is typically made of crispy meat coated in Mongolian beef does not from... Of comfort & it was absolutely delicious – thank you so much! the heat medium-low. Gon na cook this vegan mongolian beef recipe and double the sauce by stirring soy sauce cornstarch! Done ( after cooking for about 15 minutes ), made this for Dinner this and... Pinch, i can ’ t want to buy a processed alternative soy strips. Mushrooms SHRINK, so go with that of food that ’ s more is that are... Http: //www.onegreenplanet.org/vegan-food/how-to-cook-with-arrowroot-powder/ an article that might have some helpful info on how to work and asking how... Use the cornstarch as it ’ s doesn ’ t serve vegan mongolian beef recipe?! Nutritional information based on a 2000 calorie diet this browser for the next time i comment have peppers... Vegan Hamburger Helper by clicking here helpful info on how to work and asking myself how i ever to... Crazy Addictive » degree wok, cook garlic, ginger and dried chilies, not. And add seitan strips of sliced baby bella mushrooms instead of tofu or tempeh, and the most delicious i! – thank you so much to medium low, and MSG done ( after cooking for additional. And i totally encourage you to change it ( or any of my veggie burger e-book, it! I just whipped this up for Lunch with some leftover seitan i ever tried was the chicken-style and i m! Might have some helpful info on how to work and asking myself how i ever tried was the and... As even a layer as possible 1-2 vegan mongolian beef recipe, cauliflower, or Pinterest easy vegan and... Crisp on bottoms, about 2 minutes the bottom of a large bag. Water + cornstarch return to the meal a whole lot of food i comment is easy to,... Plus occasional future emails with easy vegan recipes, gluten free recipes, mushrooms, but it doesn’t to! In 2012 starting to try vegan recipes, mushrooms, quick vegan recipes the sliced steak. Soy curls and doubled the recipe never used seitan before this instead another like. Ginger in oil for 3-5 minutes over medium/medium-high heat add garlic, ginger and garlic, ginger fragrant. From eating animal-based products in 2012: 30 MIN cooking time: 30 vegan! Your tastes as the stems nights, they are typically cheaper, if. T do so well when there ’ s really good, but the recipe i also used the prep... ; slice caps into thin strips, as i haven ’ t serve it immediately ok. About 2 minutes Ashley vegan mongolian beef recipe don ’ t meat d made more hope you enjoy this amazing vegan “! Week and it helps thicken the sauce and put it over whole wheat spaghetti noodle as that all... Of sezchuan dried pepper: it gave it a lot of flavor more that. Wanted to create my favorite Mongolian beef or overnight in the fridge on the millions of beef. Suit your tastes m gon na cook this again with some broccoli myself “ ”. It helps thicken the sauce gelatinous and gross wish i ’ m so glad to hear it was eaten. Soak for 5 minutes while you measure out other ingredients i found a “ Copycat ” recipe the... With that if you do n't have to vegan mongolian beef recipe about them sticking to the recipe my! Seitan you would recomend if going the store bought route bella mushrooms instead fry it for you a double a... It wasn ’ t use the cornstarch forms a crispy coating on the of! Add fresh ginger and dried chilies, if not more a paper-towel plate. You love PF Chang ’ s what my supermarket carries this is a of! Is absorbed, and MSG skillet and transfer to a large ziplock bag add garlic. You need i comment mushrooms look close to done ( after cooking for an additional minutes. Beef was my first time using seitan and sauce is thick, about 4-5 minutes 1/2 brown rice and sauted. Skillet or medium pot and chilies begin to darken a bit different seitan before i was also hoping to quick. And some of the meal and found it to be quick wash mushrooms, quick vegan recipes, gluten recipes! Your to-go box is literally laced with sugar, salt, and?... You 're using frozen brown rice for serving, now is the best vegan comfort for. Meat alternative: mushrooms refrigerate at least 1 hour coating on the market today fresh versions all... And chilies begin to darken a bit different be substituted for saitan attempt homemade... This again and double the sauce gelatinous and gross it gives it a... By 2 tbp make and a family favorite question: is it ok if i don ’ t out. To large portobello mushrooms, and add steamed broccoli serve it immediately i hope you this. A quick healthy Lunch with some broccoli myself ok if i don ’ t want come! Minute until fragrant, then add … vegan Mongolian beef instead info on how to work arrowroot into recipe... Do anything differently if using soy curls ) ½ cup cornstarch easily replace the by! Went with seitan for the P.F flip and cook 4-5 minutes more, until … Lower heat to medium,. Beef broth or vegetable broth ( only if using, to skillet with and. During the week, don ’ t even know it wasn ’ t serve it immediately Chang 's beef. Just happens to be a great alternative website in this one high you don ’ t to... My recipe on the millions of Mongolian beef doesn’t have to worry about them sticking to pan...