Chinese take-out is my biggest weakness, Ginger Beef being one of my favorites. I’m always looking for new ways to veganize my favorite recipes so why not just make a home-made version of my favorite vegan take-out. I hope you enjoy this vegan ginger beef recipe as much as I do!
While tofu and tempeh are delicious, I chose seitan for this recipe because we are trying to replicate a texture similar to the beef in actual ginger beef. But with most seitan recipes, it’s a process. Not this one! No need for the steaming, or baking, or boiling. We’re going straight in to the frying pan! It’s an extra step to make your own seitan but doesn’t take as long as you’re thinking… they cook very fast!
What You Will Need For This Vegan Ginger Beef
- Vital Wheat Gluten
- Soy Sauce
- Fresh Ginger
I wouldn’t do much changing to the actual seitan recipe but change up the vegetables all you want. I love adding broccoli red peppers.
How To Make The Best Vegan Ginger Beef Every Time
Slice the seitan very thin and small so that they cook fast and cook all the way through. You don’t want to end up with gummy pieces. They should be crisp and chewy.
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Tag me on Instagram! I’d love to see your delicious re-creations and feature them! As always, I would greatly appreciate if you share your review in the comments below. Don’t forget to add if you made any fun substitutions. Thank you!
Vegan Ginger Beef
- 1 cup Vital Wheat Gluten
- 3/4 cup Water
- 1/4 cup Nutritional Yeast
- 3 tbsp Soy Sauce
- 1 tbsp Tomato Paste
- 1 tbsp Vegan Worcestershire Sauce
- 1/2 tsp Ground Ginger
- 1/4 cup Water
- 1/4 cup Soy Sauce
- 3 tbsp Maple Syrup or Agave
- 1 tbsp Rice Vinegar
- 1-2 tbsp Fresh Ginger
- 2 tsp Fresh Garlic
- 1/4 tsp Red Pepper Flakes or to preference
- Jasmine Rice
- Vegetables of choice I used half an onion, 1 bell pepper, 1 cup chopped broccoli, and half cup carrots
- Green Onion
- Sesame Seeds
- Mix all the "Beef" ingredients together in a food processor until a dough forms. Roll it out slightly with a rolling pin or just pull it with your hands, it does bounce back slightly but just make sure it's flat and not a ball anymore.
- Slice seitan in thin strips. They don't all have to be the exact same size.
- Whisk together all ingredients for the sauce and pour in a large shallow bowl. Add your strips of seitan to sauce and let sit for 15 minutes. They might stick together slightly but they pull apart easily so don't worry about that.
- If serving with rice, start that now.
- Prep and chop all your vegetables. I used broccoli, carrots, bell peppers, and onions but feel free to use what you like!
- Now, we will cook the seitan. Be sure not to discard sauce. Add 2 tbsps of oil to a large pan on medium-high heat. Lay strips flat on pan, careful not to overlap them. Cook on each side until brown. They cook fast so move quickly. Cook in 2-3 batches, turning heat down as needed, and set aside.
- In the same pan, add 1 more tbsp of oil if needed and cook vegetables of choice. Once vegetables are cooked to your liking, add the ginger beef, and the sauce. Stir until coated, cook for 2-3 more minutes while sauce thickens.
- Serve over rice with green onions and sesame seeds for garnish.