Dining In - Mongolian BBQ Seitan

Mongolian BBQ Seitan - Chloe's Kitchen

This was my first time preparing a dish with seitan! I've tried it a few times in restaurants, all dishes were creative and delicious. It's one of the more difficult vegan foods to persuade non-vegans to try. To begin with there's the name and appearance that certainly don't make it appealing. Describing what it actually is may also turn people off - wheat gluten, the opposite of gluten-free friendly. However, there are reasons why it's worth trying - it soaks up flavors and makes a really nice substitute for meat because of its chewy texture. Seitan also contains a ton of protein, another name for it is "wheat protein." For 1/3 cup, there are 120 calories, 2g. of fat, and a whopping 21g. of protein. 

I've been wanting to give this Mongolian BBQ Seitan recipe a try for some time now, but I had to get my hands on some seitan first (I might try making it myself soon). Unfortunately Trader Joe's doesn't carry it and it's difficult to find in a local grocery store. Your best bet is Whole Foods, which is where I picked up the West Soy brand seitan strips (pictured below). 

This dish was delicious and filling, a little goes a long way. The sauce was sweet and tangy. I will certainly be making this again. It didn't take much effort and was ready in about twenty minutes! You can find this recipe and others in Chloe's Kitchen (buy your copy here). 

1/4 cup hoisin sauce
1/4 cup water
1 tablespoon soy sauce
1 tablespoon agave syrup
1 teaspoon lemon juice
1 teaspoon chili garlic sauce
2 tablespoons canola oil 
8 oz. shiitake mushrooms, trimmed and sliced
8 oz. seitan strips
2 teaspoons freshly grated ginger
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
4 oz. snow peas, peel off the strings
2 scallions, sliced
1/4 cup cilantro, chopped
2 cups brown rice, cooked

In a small bowl, whisk together hoisin sauce, water, soy sauce, agave, lemon juice, and chili-garlic sauce. Set aside

Cook seitan and mushrooms until slightly browned

Heat oil in large skillet on medium-high heat. Cook mushrooms and seitan until browned (5-7 minutes). Add in ginger, cinnamon, and cloves and cook a couple minutes longer.

Add the snow peas to the skillet and allow to soften a bit, then add in sauce. Stir so ingredients are coated in sauce. Cook until sauce thickens. Remove from heat. Stir in scallions and cilantro. Serve atop rice.