Now that you’ve made homemade seitan, it’s time to do something fancy with it! This Mongolian Seitan is my version of vegan Mongolian beef, made by tossing crispy pan-fried seitan in a sweet and slightly spicy Asian-inspired sauce.
Just like with my General Tso’s chickpeas, kung pao chickpeas, and vegan drunken noodles, the origin for Mongolian seitan is not authentic Asian cuisine, but the Americanized version of it. Us Americans tend to make recipes sweeter, less spicy, and a little more bland when they arrive over here. Usually when adapting those adaptations to be vegan I also reduce the sugar, switch to less refined coconut sugar, add more aromatics to the sauce, and reduce the cornstarch and oil. This time is no exception.
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. I add a pinch of Chinese five spice to mine – I noticed that Gardein was using it in their meatless szechuan beef, which is a guilty pleasure of mine.
Some recipes for Mongolian seitan/etc. use hoisin sauce, but I didn’t have that on hand so I built up the flavors from scratch. Even despite this, the recipe comes together very quickly. I made it on the saucy side so that I could steam some extra veggies to toss together with the mock beef.
If Asian-inspired recipes aren’t your cup of tea, don’t worry – I have more seitan recipes coming soon too! Hope you enjoy!
Mongolian Seitan (Vegan Mongolian Beef)
Pan-fried seitan pieces are tossed in a sweet garlic ginger soy sauce to make this meatless Mongolian beef.
Ingredients
For the Mongolian beef-less sauce:
- 2 tsp vegetable oil (I used grapeseed oil)
- 1/2 tsp minced or grated ginger
- 3 cloves minced or grated garlic
- 1/3 tsp Chinese five spice (optional)
- 1/3 tsp red pepper flakes
- 1/2 cup low-sodium soy sauce (see note)
- 1/2 cup + 2 tbsp coconut sugar (or use a scant 1/2 cup brown sugar)
- 2 tsp cornstarch
- 2 tbsp cold water
For the crisped seitan:
- 1 and 1/2 tbsp vegetable oil (I used grapeseed oil)
- 1 lb homemade seitan (16 oz.) (or use store-bought seitan), cut into 1-inch pieces
For serving:
- toasted sesame seeds (optional)
- sliced scallions (optional)
Instructions
To make the sauce:
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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.
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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.
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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 seitan and finish the vegan Mongolian beef:
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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.
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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.
Recipe Notes
LOW-SODIUM SOY SAUCE: I strongly recommend against using full-sodium soy sauce. The sauce will be too salty. If you can't get low-sodium soy sauce then dilute 1/4 of the soy sauce with water.
CRISPY-NESS: With this method of browning the seitan, the end result after adding the sauce isn't super crispy. I also tested this recipe with tossing the seitan in about 1/4 cup cornstarch before frying it, and the result got and stayed more crispy but also required more oil and worked best in a non-stick pan. Give it a try if you'd like!
Adapted from PF Chang’s Mongolian Beef.
I'm Shannon, the writer and photographer of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. My mission is to create healthy plant-based recipes that anyone would enjoy, using seasonal produce with inspiration from global flavors.
Heather says
Wow this was amazing! I used my homemade seitan and used the suggestion of tossing with corn starch to get the crispy texture. I did cut the light soy to 1/4 cup (with 1/4 water) based on some of the feedback here and I really liked it like this. Thanks for this recipe, I will make it again for sure
Linda says
I liked the flavor however even with the low sodium soy, it was way too salty for my taste buds. If you are like me, then I suggest watering down the low sodium soy. I will try that next time.
Artur says
SO, can I just use Hoisin sauce instead of making the sauce?
commonunicorn.com says
Tried this recipe, and oh my! Crispy seitan and this sauce together are heavenlike. For veggies I used zuchinni and it goes so well together. Thanks for sharing xx
Liz says
Used this recipe with TVP instead of seitan for dinner this evening and it was absolutely amazing! My boyfriend wouldn’t shut up about how tasty it was.
Thank you 🙂
April Connolly says
It was good, but Too Sweet! I will make again and reduce coconut sugar by at least half. Felt like eating syrup topped stir-fry lol BUT my seitan Turned out great and was very delicious. I’ll use your seitan recipe again for sure. This sauce was just too much.
Rei says
Agree, I also added way less sugar and more spices, also made more sauce for the rice.
I’d absolutely recommend it actually with Liang Pi Noodles (liked it more than with rice) which you can make from the Seitan leftover water (google it, you can also make vegan crepes from that water). Deliciousssss.
Miguel says
Thanks Shannon. I’ll be cooking this tonight with store-bought seitan and I hope to try the homemade soon. It looks perfect and I bet it will taste awesome.
Bozena says
LOVE IT!!!!!
Claire says
So yum! Tastes 100x times better than a takeout – and the seitan is perfect too. Thank you 🙂
Rachel says
First time ever cooking with seitan…and loved it. I used a small amount of brown sugar and extra chili. Just needed to add more water to the sauce. Delicious!
Nigel says
Great Recipe but don’t use grapeseed oil ! Its way too strong a taste .
Hannah y says
Have been dating my boyfriend for nearly two years and haven’t cooked once I am so spoiled. Decided to surprise him by making him a dinner that’s comparable to his and used this recipe to make my seitan exciting since seitan is the one thing I can comfortably make. Used a little less brown sugar instead of coconut sugar and a bit of bourbon maple syrup instead, he was so impressed. Will definitely be adding this into our dinner rotation. Also I used a generous Korean gochugaru instead of the 5 spice and pepper flakes.
Nick says
My wife and I thought this was fantastic. We cut the amount of seitan in half and replaced it with broccoli that we roasted for 20 minutes with olive oil and a pinch of salt. We added the broccoli in when we combined the seitan and the sauce.
Nat says
This was outstanding! I used an air fryer for the Seitan and I cut the sugar down to 1/3 cup.. Next time, I will cut the soy sauce a bit. I will make it again.
cynthia says
Question..could you make ahead and store for later? freeze?
in2insight says
We loved this dish!
Awesome flavors and just delish.
We made two changes. First, used half as much sugar and subbed Maple Syrup for it at that.
Also ended up Air frying the setien first which gave it a nice texture and bite. (Was super lazy and used pre made…)
Next time will double for sure.
Thank you for this great dish.
Marie says
I used dates simmered in water until soft and blitzed in blender water and all until it made a thick sweet paste. Didn’t need the cornflour to thicken the sauce. Absolutely delicious!
Kasey Tormanen says
Hi, I just was wondering how long I could keep the sauce mixture in the fridge. I want to make a bunch of it at once in bulk to simplify the process for the next 5 or 6 times I do this. Thanks!
Carol Vargas says
Amazing!! Is there a way we can cut the sugar?
Fer says
I used about 2 tbsp of sugar instead and it turned out great! Kept everything else the same 🙂
David K says
WOW! An awesome recipe all around. I made a double, but my family of four still finished it almost instantly! I’ve been experimenting with vital wheat gluten and most of the recipes I’ve tried have been disappointing, but this recipe was perfect in every way. My family even awarded me an honorary Michelin star for making this dinner!
Rachel Benson says
Omg-this was so delicious!! It was the first time I made homemade seitan (used your recipe) and and made this. I used braggs amino instead of the soy sauce. I put it over quinoa and broccoli with scallions and a little bit of juice from an orange. So yummy one of the best dishes I have made,
Molly Ahern says
Omfg. Nuff said. My husband ate 3 giant portions of this. And when I first saw this recipe I went looking for a seitan recipe only to find one that looked perfect, I was the one provided here apparently lol. I didnt have tomato paste but it came out perfect anyway. So now I have 2 new amazing recipes. Thank you!!!
Tori T says
First time on the website and I tried this amazing dish! Was craving beef with broccoli and this seitan substitute hit the spot. I used store-bought seitan (Sweet Earth classic) and steamed some broccoli on the side. The sauce came out awesome – really thick and tasty. I poured it over both the seitan and broccoli for an easy, go-to meal!
Thanks!
Molly Ahern says
Omg that’s so funny, I found this site by craving beef and broccoli too 🤣🤣
Daryl says
Same for me. This was super delicious.
Cris Cayton says
I love ❤️ this recipe! I added raw cashews for sweetness and celery seeds for an immune boost. I will make this again. Yum!
Maree says
Made seitan from scratch for the first time ever today, then used your Mongolian sauce recipe. Thank you, soooooo good! My grandson loved it! #betterthantakeaway
Cheers Maree
Arturo says
Is there a substitute for soy sauce? Recipe looks delicious!
Shannon @ Yup, it's Vegan says
Not that I know of, recipe would taste pretty different without soy sauce.
Greg says
Try Bragg’s Liquid Aminos. A fraction of the sodium
Diana says
Tamari
Bean says
Liquid aminos too!!! I never use soy sauce and just use this and it’s basically the same (better imo)
Sal says
Delicious! Used a different seitan recipe but the sauce was great! Next I’ll use just a tad bit soy sauce. Thanks for sharing!
Leslie says
OMG!!!! Delicious!!!! Sooooo delicious! I had never eaten Mongolian beef as I was raised a vegetarian, but my omnivore hubby said it tasted just like it! Needless to say this will become a family favorite! Thanks for such a great recipe!
Bronwen says
Ummm, this is amazing! Protein intake is really important to me for my workouts and I came across this recipe looking for a high protein plant-based option to work into my meal plans. Your Mongolian (not)Beef did not disappoint! I made the seitan following your other recipe and it cooked up deliciously in this sauce. Thank you for sharing, I’ll definitely be trying more seitan recipes now!
Connie Moultroup says
Gonna make this….tomorrow!!! Sounds absolutely wonderful!!!
shubhro says
wonderful. here came to find out whether any recipe which is similar to bengali hotchpotch exists in central asia as i am a food critic. helped me a lot. thank u.
Renae says
Absolutely delicious! I added some kale & onions to mine for an additional nutritional boost. I did think the sauce was too sweet on its own. But after tossing the seasoned seitan in the sauce, it balanced out.
This is being added to my arsenal. Once you get past making the seitan it’s too simple to pass up.