vegan mongolian beef

Pan-fried seitan pieces are tossed in a sweet garlic ginger soy sauce to make this meatless Mongolian beef.

Mongolian Seitan (Vegan Mongolian Beef)

tsp vegetable oil ((I used grapeseed oil))

tsp ginger

garlic

Chinese five spice ((optional))

red pepper flakes

low-sodium soy sauce ((see note))

+ 2 tbsp coconut sugar

cornstarch

water

sesame seeds ((optional))

scallions ((optional))

Heat the vegetable oil in a small saucepan over medium heat. Add the ginger and garlic; stir constantly. After 30 seconds, add the five spice (if using) and red pepper flakes, and cook for 30-60 seconds more, until fragrant.

Add the soy sauce and coconut sugar and stir well. Reduce the heat to medium-low, and let simmer until the coconut sugar is dissolved and slightly reduced, about 5-7 minutes, stirring occasionally.

Whisk together the cornstarch and cold water, then add it to the pan and stir. Cook for 2-3 more minutes, until the sauce becomes glossy and thickened slightly. Reduce the heat to the lowest setting and keep simmering gently until ready to add to the seitan.

To make the sauce:

In a skillet, heat the vegetable oil over medium-high heat. Add the seitan and cook, stirring frequently, for about 4-5 minutes or until slightly browned and crisped around the edges.

Reduce the heat to low and add the sauce to the pan. Stir to coat all of the seitan pieces, and continue cooking until the sauce has adhered to the seitan. Remove from the heat and serve hot, with rice and/or vegetables of choice, and garnished with sesame seeds and scallions if desired.

To make the seitan and finish the vegan Mongolian beef:

A little sweet, a little spicy and a lot of delicious, this tasty Mongolian Soy Curls recipe is a vegan spin on P.F. Chang&#039;s popular Mongolian Beef. Once you have a bite of this addictively easy to assemble dish, you&#039;ll be saying &quot;vegan beef - it&#039;s what&#039;s for dinner!&quot;

Mongolian Soy Curls

C soy curls

water (enough soy

TB avocado oil oil

TB tamari (or soy sauce if not gf)

veggie broth ((more

garlic garlic

tsp ginger (minced (or sub 1/4 tsp powdered ginger))

maple syrup

TB red pepper flakes

Soak soy curls in boiling water for 10 minutes (or until fully rehydrated).

Drain soy curls and press all the water out of them. I usually rinse them with cold water then wring them out with my hands. You want as much water out of them as possible.&nbsp;

Preheat oven or toaster over to 375 degrees.

Cover baking pan with oil so soy curls do not stick to it or use parchment paper. 

Add soy curls to baking pan and bake for 15 minutes, turning a few times so that nothing is sticking to the pan.

Baking Instructions

Air fry soy curls at 370 degrees for 6 minutes, shaking the basket halfway through.

Air Fryer Instructions

While soy curls are cooking, mix sauce ingredients together, add to sauce pot and heat to a boil. 

Once boiling, turn down heat and cook for a few minutes&nbsp;until sauce thickens just a bit. If sauce gets too thick add a bit more veggie broth.&nbsp;

Pour over soy curls and enjoy!

Sauce

https://embed.mediavine.com/videos/xtegzf7b088mhjay0gep

You won’t miss the beef in these tasty Mongolian soy curls! This soy curls recipe is a delicious vegan take on the popular Mongolian Beef dish from PF Chang’s.

Mongolian Soy Curls | The BEST Soy Curl Recipe!

Calling all tofu lovers, this Sticky Mongolian Tofu and Broccoli Stir Fry is for you! The slightly sweet yet savory marinated tofu is coated in cornstarch, pan-fried, and then tossed in a thick, sticky sauce. The end result is a slightly crispy, sticky, salty, and savory vegan tofu broccoli stir fry that’s reminiscent of Mongolian Beef.

Sticky Mongolian Tofu and Broccoli

vegetable oil or canola oil

red chili peppers, optional

scallions (green onions), cut into 1” pieces

baby broccoli

Optional- Splash of Dark Soy Sauce,

15 oz block extra firm tofu

cornstarch or potato starch

dark brown sugar

vegetable broth

soy sauce

ginger

garlic, minced (about 1 tbsp)

In a shallow bowl or air tight container...

In a shallow bowl or air tight container (like a Tupperware), mix the marinade ingredients together (brown sugar, vegetable broth, soy sauce, ginger and garlic).

Drain the block of tofu and pat dry.

Slice the tofu into 2” x ¼” rectangles....

Slice the tofu into 2” x ¼” rectangles. Gently pat dry again with paper towels or a kitchen towel once cut. 

Add the tofu to the marinade, and gently...

Add the tofu to the marinade, and gently mix so all the pieces are coated. Cover and let marinate in the fridge for at least 30 minutes, preferably 4 hours / or overnight. 

Once the tofu has marinated, scoop it out...

Once the tofu has marinated, scoop it out of the container into a medium sized bowl. Set the remaining marinade aside for later. 

Sprinkle the cornstarch (or potato starch) on the...

Sprinkle the cornstarch (or potato starch) on the marinated tofu. Gently toss to coat all the pieces. 

Heat the vegetable oil in a work or...

Heat the vegetable oil in a work or large non-stick pan over medium heat. 

Add the chili peppers (if using), chopped scallions,...

Add the chili peppers (if using), chopped scallions, broccoli and marinated/coated tofu. Stir fry on medium heat for 7-8 minutes, stirring occasionally. The tofu should be golden brown on all sides. 

TIP: Make sure the tofu is in a...

TIP: Make sure the tofu is in a single layer! If the pan is too small, do multiple batches. The tofu won't get crispy if the pan is crowded.

While the tofu cooks, make a cornstarch slurry...

While the tofu cooks, make a cornstarch slurry by combining 1 tbsp of cornstarch with 1 tbsp water in a small bowl. Mix well so there are no lumps.

Add the remaining marinade to a small saucepan...

Add the remaining marinade to a small saucepan over low heat. Then, add the cornstarch slurry. Stir for 1-2 minutes. It should thicken immediately.

Decrease the heat of the wok to medium-low....

Decrease the heat of the wok to medium-low. Pour the thickened sauce over the tofu. You can remove the broccoli prior to adding the sauce if you’d like.

Optional- add a splash of Dark Soy Sauce...

Optional- add a splash of Dark Soy Sauce for color and taste.

Cook on medium-low heat for 2-3 minutes or...

Cook on medium-low heat for 2-3 minutes or until the sauce thickens more and the tofu is evenly coated. Fry for an additional 2 minutes on medium-high heat to re-crisp the tofu. 

Serve over white rice and garnish with toasted...

Serve over white rice and garnish with toasted sesame seeds, cilantro or more scallions.

https://mediavine-res.cloudinary.com/video/upload/xpfetdzjrtf32bwnela9.mp4

Top 3 vegan mongolian beef recipes from across the web

The most viewed vegan mongolian beef recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mongolian Seitan (Vegan Mongolian B...

Mongolian Soy Curls

Sticky Mongolian Tofu and Broccoli

Top 3 vegan mongolian beef recipes from across the web

The most viewed vegan mongolian beef recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mongolian Seitan (Vegan Mongolian B...

Mongolian Soy Curls

Sticky Mongolian Tofu and Broccoli

The most viewed vegan mongolian beef recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine