If you love Chinese takeout, you will love this take on P.F. Chang's Mongolian Beef. Slices of seitan are sautéed in soy sauce, ginger, and garlic, laid over a bed of rice, and then topped with green onions. This dish is tender, saucy, and perfectly savory.

Mongolian Seitan [Vegan]



  • 4 cups seitan
  • 6 large green onions, sliced on the bias
  • 1 cup low sodium soy sauce
  • 1 1/2 cups of water
  • 1 tablespoon minced ginger
  • 5 garlic cloves, minced
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon corn starch or 3 tablespoons flour
  • 1 cup brown sugar
  • Vegetable oil, for sautéeing
  • Cooked rice


  1. Combine soy sauce, water, ginger, garlic, red pepper flakes, corn starch, and sugar in a bowl. Set aside.
  2. Over high heat, add vegetable oil to a large sautée pan or wok. Allow oil to heat up, about 2 minutes.
  3. Slice seitan into 1-inch slices.
  4. Add seitan slices and sautée for 2-3 minutes until lightly browned.
  5. Add soy mixture to seitan and allow to simmer for 2 minutes.
  6. Add in scallions, toss everything together, and serve immediately over rice.