Mongolian Beefless Beef Vegetarian Recipes

MONGOLIAN SEITAN (VEGAN MONGOLIAN BEEF)

Steps:

• 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.
• 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.

MONGOLIAN 'BEEFLESS' BEEF (VEGETARIAN)

Steps:

• In a baking dish, combine Tamari, brown sugar, garlic, ginger, Hoisin sauce, sesame oil and water. Chop Tofu in medium strips and add. Stir well, making sure the tofu is thoroughly covered in sauce.
• Cover and refrigerate for at least 1/2 hour, up to one hour.
• Prepare rice. When rice is cooked, leave covered and begin to prepare 'beef'.
• Fry onion and carrots in peanut oil in a frying pan over medium heat until onion is translucent.
• Add 'beef' and sauce the beef was in to frying pan. Fry 5-10 minutes, until heated through.
• Serve over rice, topped with chopped green onion. Enjoy!