cooking Time
0:30
serves
6
preparation Time
0:30

Vegan Mongolian Beef

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. Sometimes, however, to truly recreated the texture and essence of a dish, you need a substitute that's been custom built. Suzy Spoon's Shredded Seitan is PERFECT for replicating chicken, beef or any really meaty dish, and I was so excited to be able to design my own interpretation of Mongolian Beef using this new product. If you're craving something meaty this is exactly the recipe for you. Visit their website here for their full range of vegan products!

Ingredients

  • 1 tbs olive oil
  • 1 brown onion, diced
  • 2 garlic cloves, minced 
  • 1 tsp fresh ginger
  • 1 tbs fresh red chilli 
  • 1 tbs sesame seeds
  • 100g green capsicum, diced
  • 60ml soy sauce
  • 300ml water
  • 2 tbs golden syrup
  • 1/2 tbs apple cider vinegar
  • 35g cornflour
  • 1 tbs brown sugar 
  • Pinch of salt
  • 1 x packed Suzy Spoon's shredded seitan (around 400g)
  • Brown rice, to serve
Vegan Mongolian Beef
Vegan Mongolian Beef
Vegan Mongolian Beef
Vegan Mongolian Beef

 

 

Instructions

  • Heat oil in a large frying pan on a low heat for approximately 30 seconds.
  • Add onion, garlic, ginger, chilli, sesame seeds and capsicum. Stir to combine and leave until onion starts to soften and slightly browns.
  • Add soy sauce, water, golden syrup, vinegar, cornflour, sugar, water, salt and seitan, and mix well to combine.
  • Cover frying pan and leave to cook for approximately 10 minutes.
  • Remove the lid and using a fork, shred seitan into smaller portions. 
  • Keep cooking until the sauce is thick and the seitan has started to soften.
  • Serve with rice or a grain of your choice, and eat hot. 

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