To Prepare Seitan
- Heat up a frying pan on low heat with oil and sauté the diced onion with salt until the onion softens and is translucent (about 5-7 mins).
- Add in the garlic and increase the fire to medium heat, frying for another 2 mins. Add in the paprika and stir for 1 min. Remove from stove and leave it cool for 10 mins.
- Once cooled, pour the fried onion into a food processor together with the tomato paste, broth, soy sauce, chickpea flour and nutritional yeast. Blitz until all the ingredients are smooth.
- Place vital gluten flour in a medium mixing bowl and pour the blended mixture in. Stir with a spatula so the mixture is firm and continue to knead with your hands. When the dough turns firmer and springy (about 2 mins later), transfer onto plastic cling wrap and roll it up. Wrap in a layer of foil.
- Prepare steamer with enough water to steam the seitan log for 1 hour, turning over to the other side mid-way.
- Once cooked, remove from steamer and let it cool down to room temperature before unwrapping.
- Slice the required amount as needed and keep the balance in airtight container in the fridge.
To Make Vegan Mongolian Beef
- Mix soy sauce, coconut sugar, black soy sauce (if using) and water together, set aside.
- Mix water and cornflour for slurry, set aside.
- Cut the seitan into strips and coat in cornflour.
- Heat up a frying pan with oil and pan-fry the seitan strips until slightly brown. Set aside.
- In the same frying pan, heat up some oil and sauté the garlic, ginger and dried chillies until fragrant. Toss in the fried seitan and stir for 1 min. Then, pour in the prepared sauce and continue to fry for 1 min. Toss in the spring onion and fry for a few seconds. Pour in the cornflour slurry and fry for 30 seconds, then switch off the fire.
- Serve Vegan Mongolian beef with rice and some blanched broccoli.