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VEGAN MONGOLIAN BEEF – VEGAN SEITAN RECIPE | PLANTIFULLY BASED



Hi my friends! Today we are making delicious vegan Mongolian “beef” I know you guys are going to love it! It is easy to make, delicious and full of comfort.

*seitan recipe inspired by Veggie Rose:

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INGREDIENTS
Seitan
1 1/4 cup vital wheat gluten
1/2 cup mashed chickpeas
2 tbsp soy sauce
1/2 cup water
2 tsp nutritional yeast
1 tbsp tomato sauce or paste
1/2 tsp seasoning salt
1/2 tsp liquid smoke  or smokey seasoning salt
1/4 tsp garlic powder
1/4 tsp pepper
1/4 tsp onion powder
1-2 tbsp sesame oil for pan frying

Sauce
1/4 cup soy sauce
1/4 cup water
2 tbsp maple syrup
1 tsp chili paste (optional)
1/2 tsp garlic powder
1/2 tsp ginger powder

2 tbsp cornstarch
Scallions and sesame seeds for topping

MUSIC
Canals by Joakim Karud

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*This video is not sponsored. There may be affiliate links by using an affiliate link I receive a small commission at no expense to you which helps to support this channel.

Source: https://ecook.org

Related Articles: https://ecook.org/main-dish-recipes/

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20 Comments

  1. Plantifully Based says:

    PREORDER A COPY OF MY NEW COOKBOOK COMING 1/12/21 https://www.amazon.com/Plantiful-Over-Vibrant-Vegan-Comfort-Foods/dp/1628604212

  2. R a n d o m brooke says:

    I think I did it wrong Bc it’s nasty

  3. Philip Covitz says:

    Is it possible to use chickpea flour instead of the mashed chickpeas? How much would you use and would it affect how much water you use?

  4. Benu Winther Rasmussen says:

    Wow this looks amazing ❤ thanks for sharing.

  5. Nicole J says:

    Omg I just made this now and it’s sooo GREAT! I’m def making huge batches of seitan and freeze them!

  6. The Valley Vegan says:

    Bogus; the cutlets do not look that flat. VWG puffs up to double that size every time.

  7. Esther D.C. says:

    Looks amazing! Can’t wait to make this someday ☺️

  8. le nutmeg says:

    Hi there! Thanks for sharing your recipe, the seitan turned out awesome! I’m so thrilled to have tried this out and love it. But is it me, or the soy sauce brand I used, but the proportions for the sauce was so salty to me. Good thing I tasted the sauce before adding it into the pan. I even watered it down by increasing to 1 cup of water to 1/4 cup of soy sauce, but it was still salty. So, just a heads up to anyone making this, taste first before adding. 😜😋

  9. Claudine B. Jimdar-Rowe 10 CV 2041 says:

    Yes! That’s good stuff! My mother used to make this dish. Almost exactly the technique.

  10. Louise D'Amato says:

    I think broccoli would be a nice addition to this meal!

  11. Louise D'Amato says:

    Do you think tempeh would work as a gluten free option?

  12. Louise D'Amato says:

    One of my favorite dishes that I miss. Thanks!

  13. thedrunkenpilot says:

    Woah, those green eyes. Wasn't expecting that when researching seitan dishes.

  14. 5: 16 says:

    I dont have maple syrup, would sugar work instead? If so how much sugar?

  15. Katerina Love says:

    I have made this quite a few times in the last year. Has anyone used this seitan recipe to make boneless buffalo chicken wings? I think I will try it next week.

  16. VTK says:

    Looks delicious…. you are my choose … i’ll make it right now 🤗😋

  17. RB Miller says:

    I prefer to use besan for the bean additive. Great recipe.

  18. Lea Leen says:

    Really great recipe! Tastes amazing even when fried without the marinada.
    I tweaked the repice a bit and added 1 tbsp miso, 2 garlic cloves and smoked paprika (sweet and hot, 1/2tsp each) and blended everything (incl. water) and then went ahead and mixed it with the weat gluten

  19. Ryan Landseadel says:

    This looks delicious! Thanks for sharing!

  20. Hippie Homesteader Wannabe says:

    That looks amazing!

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