Mongolian Seitan

Serves: 4

Prep: 10 mins

Cook: 15 mins

Ingredients

For the sauce:

1 tbsp. coconut oil

¹⁄₂ ttsp. root ginger, grated

3 cloves garlic, minced 

¹⁄₄  tsp. red chili flakes

¹⁄₂ cup (120ml) tamari or soy sauce 

¹⁄₂  cup (90g) coconut sugar

2 tsp. cornstarch (cornflour)

2 tbsp. cold water

For the seitan:

1 tbsp. olive oil

16 oz. (450g) seitan, cut into 1-inch pieces

For serving:

1 tbsp. sesame seeds, toasted

4 green onions (spring onions), sliced 

Nutrition Key

Kcal	Fats	Carbs	Protein	Fiber
263	10g	16g	30g	1g

*nutrition per serving

Directions

1. To make the sauce, heat the coconut oil in a small pot or saucepan over medium heat. Add the ginger and garlic, and red chili flakes and cook for 30-60 seconds, stirring often, until fragrant.

2. Add the soy sauce and coconut sugar to the pot and stir well. Reduce the heat, and simmer until the coconut sugar has dissolved and has reduced slightly around 5-7 minutes.

3. Whisk together the cornstarch and cold water, then add it to the pot and stir. Cook for a further 2-3 minutes, until the sauce, becomes glossy and has thickened. Reduce the heat to the lowest setting and keep simmering gently until ready to add to the seitan.

4. Heat the olive oil in a pan over medium-high heat. Add the seitan and cook for 4-5 minutes or until lightly browned and crispy. Reduce the heat to low and add the sauce to the pan. Stir to coat the seitan in the sauce and continue cooking for 2-3 minutes.

5. Serve hot, with steamed rice and garnish with sesame seeds and green onions.

Note: Rice not included within nutritional breakdown.