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Mongolian Seitan & Broccoli

Tender, bite-sized pieces of mouthwatering seitan, simmered in a flavorful broth then heated with a sweet and spicy sauce.

Mongolian Seitan with Roasted Broccoli, Carrots and Onions on Brown Rice
Mongolian Seitan with Roasted Broccoli, Carrots and Onions on Brown Rice

Seitan recipe modified from Connoisseurus Veg

(Makes 4 servings)


Seitan broth

5-1/4 cups water

1/4 cup sliced onion *

1/4 cup sliced carrots *

2 Tablespoons celery, sliced *

1 garlic clove, sliced

1/2 teaspoon salt

1/3 cup low sodium tamari

1 teaspoon thyme

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon black pepper

1/2 teaspoon liquid smoke

1/4 cup red wine vinegar

* Note: You literally need just a handful of veggies, cut or sliced in large chunks or pieces. This is what I used but you can use more or less of each, depending on your taste. Then taste and adjust the salt if needed as well. You can get REALLY creative with the broth!

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1 cup vital wheat gluten (Bob's Red Mill)

1/4 cup chickpea flour (Bob's Red Mill)

1 teaspoon garlic powder

1 teaspoon onion powder

1 cup water


1. Add water, onion, carrots, celery, garlic and salt to a medium pot and bring to a boil. Reduce heat to low and simmer for 10 minutes.

2. Add tamari, thyme, garlic and onion powders, black pepper, liquid smoke and red wine vinegar to broth base and continue to simmer while you prepare the seitan.


1. Stir the vital wheat gluten, chickpea flour and spices together in a medium bowl.

2. Add the water and stir to form a soft dough. It should be fairly rubbery and not stick to the bowl or your work surface. No additional flour should be needed for kneading.

3. Transfer the dough to a work surface and knead for 8 minutes.

4. Let dough sit for 5 about minutes.

5. Form the dough into a circular or rectangular shape then cut the dough into at least 4 large, fairly equal pieces, or smaller chunks or strips if desired. Flatten slightly with your hand.

6. Gently place dough into the broth and allow to simmer for 20 minutes, covered with a lid. You may need to increase the heat to ensure the water is moving constantly, but not boiling (no bubbles should form). Check it periodically as it's simmering to ensure the pieces stay covered with broth, and that they don't stick to each other. The pieces will double or even triple in size during this time.

7. After 20 minutes remove lid and continue simmering for an additional 30 minutes. Watch closely to ensure it stays at a low simmer (if it boils it could make the seitan tough).

8. Take the pot off the heat and cover again with the lid, and allow the seitan to cool in the broth for 10 minutes then use as desired.

9. Store any unused seitan in the broth in the refrigerator for up to 4 days.

Freshly simmered seitan in broth.
Freshly simmered seitan in broth.

Mongolian Sauce (modified from's vegan!)

2 teaspoons vegetable (I used grapeseed oil)

1/2 teaspoon minced or grated ginger

3 cloves minced or grated garlic

1/3 teaspoon Chinese Five Spice (optional) (See Note)

1/3 teaspoon red pepper flakes

1/2 cup low-sodium tamari

1/2 cup maple syrup

2 teaspoons cornstarch

2 Tablespoons cold water

Note: If you don't have Chinese Five Spice but want the added flavor, use a big pinch of crushed fennel seeds, a shake of cinnamon and a shake of ground cloves. This is what I used as I did not have Chinese Five Spice on hand but I always have fennel, cinnamon and cloves. Chinese Five Spice is a blend of star anise, fennel, cinnamon, cloves and black pepper.

DIRECTIONS FOR SAUCE (this is enough to use on all of the seitan made above):

1. 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 or alternate spice blend (if using) and red pepper flakes, and cook for 30-60 seconds more, until fragrant.

2. Add the tamari and maple syrup and stir well. Reduce the heat to medium-low. 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.

3. Slice desired amount of seitan into strips then add to the sauce, ensuring each piece is well coated. Heat for a couple minutes, turning the strips a couple of minutes, allowing sauce to thicken a little more. Refrigerate any leftover sauce. Alternately, you can cut the recipe in half. If halving the recipe, use about 1/4 teaspoon of red pepper flakes (because I don't have the brain power or the tool to split 1/3 teaspoon in half!).

Serve with roasted broccoli or vegetable of choice and garnish with sliced green onions and sesame seeds.

Mongolian seitan garnished with green onions and sesame seeds
Mongolian seitan garnished with green onions and sesame seeds

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