Mongolian Seitan (Vegetarian Mongolian Beef)

yupitsvegan.com

Elyn Blacknight

subheading: For the Mongolian beef-less sauce:

2 tsp vegetable oil (I used grapeseed oil)

½ tsp minced or grated ginger

3 cloves minced or grated garlic

⅓ tsp Chinese five spice (optional)

⅓ tsp red pepper flakes

½ cup low-sodium soy sauce (see note)

½ cup 2 tbsp coconut sugar (or use a scant ½ cup brown sugar)

2 tsp cornstarch

2 tbsp cold water

subheading: For the crisped seitan:

1 and ½ tbsp vegetable oil (I used grapeseed oil)

1 lb homemade seitan (16 oz.) (or use store-bought seitan), cut into 1-inch pieces

subheading: For serving:

toasted sesame seeds (optional)

sliced scallions (optional)

Directions at yupitsvegan.com

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