If you’re looking for recipes that have non-meat proteins that are comparable in texture and consistency to actual meats, seitan, in my opinion, is the go-to alternative. I’ve tried various ways of cooking seitan from baking to boiling and have found that steaming gives me the best results.
I’m reusing a recipe that I posted awhile back for steamed chicky seitan with some slight modifications. It comes from Isa Does It by Isa Moskowitz which is probably one of my favorite cookbooks. You can find a link to the book above – I highly recommend giving it a look.
Follow the steps in the seitan recipe above. Instead of patties, form the seitan into 2 loaves. Wrap them in foil and steam according to the instructions. I also reduced the amount of sodium in the recipe and didn’t notice a difference in the taste. Let the loaves cool slightly once they’ve finished steaming. They will firm up as they cool and be easier to cut into rounds or strips or whatever shape you desire.
Pour oil into pan and bring to medium heat. While the pan is heating up, place the cut seitan in a bowl or container and generously coat with cornstarch on all sides. When the pan is ready, move seitan to it and allow slices to cook on each side for 4-5 minutes or until golden brown. Move to a plate lined with paper towels and set aside.
Prepare the sauce while the seitan is cooking by mixing together the liquid aminos, sugar and water. Combine the 2 tablespoons of cold water and cornstarch separately. When the cornstarch is completely incorporated into the water and no lumps remain, add it to the sauce mixture. This will help thicken the sauce at the end.
Cut a head of broccoli into bite-sized pieces. The amount is entirely up to you. Add broccoli, garlic and ginger to the pan with more oil if necessary and cook for about 5 minutes or until a desired consistency is reached. I like my broccoli crunchy and a little crispy so I keep the heat at medium-high for no more than a few minutes.
Combine seitan with broccoli, pour in the sauce and stir to incorporate all the components. Remove pan from heat if sauce thickens too fast. Top with green onions, red pepper flakes, sesame seeds and serve over rice or noodles.
- 2 teaspoons liquid aminos
- 2 teaspoons granulated sugar
- ¼ cup water
- 2 tablespoons cold water
- 1 teaspoon cornstarch
- Vegan Mongolian Beef and Broccoli
- 1 batch of steamed seitan
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 2 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 1 teaspoon red chili flakes
- 2 scallions, cut into 1 inch pieces
- Sesame seeds
- 1. Make sauce by mixing together liquid aminos, sugar and water. Combine the cold water and cornstarch separately to prevent clumping then combine both.
- 2. Prepare a batch of steamed seitan but rather than forming the dough into 4 parties, make 2 loaves and steam according to instructions.
- 3. Allows the loaves to cool slightly. They will firm up and be easier to cut. Cut into rounds, strips or whatever shape you desire.
- 4. Place seitan in a bowl and coat on all sides with the cornstarch.
- 5. Bring oil to medium heat in a pan. Add seitan and cook 5 minutes on each side or until golden brown. Move to a paper towel lined plate and set aside.
- 6. Pour additional oil to the pan if necessary. Add broccoli, garlic and ginger. Cook for 5 minutes or until broccoli reaches desired consistency.
- 7. Add the seitan back into the ban with broccoli. Pour in sauce and stir to incorporate everything together. Allow the sauce to cook down and remove from heat when it reaches the desired thickness.
- 8. Top with green onions, red pepper flakes, sesame seeds and serve over rice or noodles.