This sticky vegan beef bowl is a high protein and delicious way to enjoy your dinner. This recipe has you take seitan beef bites and fry it up in a sticky ginger sauce that is served with stir fried vegetables and rice. This gives you a tasty yet heathy dinner that is made in under 30 minutes!
This vegan beef bowl has you use Seitan Beef Bites and fries them up in a sticky ginger sauce. These vegan beef bites has the mouthfeel and flavor of beef- they are perfect in this recipe!
An alternative is to use this Seitan Beef recipe, which is leaner yet packed with flavor and plant based protein.
Don’t want to make Seitan from scratch?
You could always rehydrate soy curls in a vegan beef broth to get a similar flavor and have a gluten free high protein alternative!
How to Make a Seitan Beef Bowl
Any time I cook seitan beef I always make extra to freeze so I can always have it on hand for a quick meal. I let it defrost in the fridge overnight, or I’ll make this vegan beef bowl right after preparing the seitan.
From there you will mix together your sauce and fry it up with the seitan until its thick and sticky. It’s best served over rice, but I bet it would be incredible over rice noodles too!
Try the sticky vegan beef seitan over your ramen and you won’t be disappointed.
To make this a more balanced meal I recommend stir frying up some vegetables to go with this. Here I did cabbage and mushrooms, but you could easily swap that with broccoli, cauliflower, leeks, bok choy, you name it. Whatever is in season and what you have on hand.
To make this bowl more nutrient dense try adding some fresh vegetables in addition to your stir fried ones. Bell pepper is a great choice since it’s very high in vitamin C and helps with iron absorption. Fresh herbs like cilantro, mint, basil also add fantastic flavors while adding in even more nutrients.
Looking for Other Vegan Asian American Recipes?
Vegan Beef Bowl
Ingredients
-Ginger Seitan Steak Bites-
- 4 oz Seitan Beef Bites
- 3 tbs Soy Sauce
- 1 tbs Maple Syrup
- 1 tbs Ginger Grated
- 1 clove Garlic Grated
- 1 tsp Toasted Sesame Oil
White Rice
- 1 Cup White Rice Washed
- 1 Cup Water
Fresh Toppings
- ½ Bell Pepper Roughly chopped into bite sizes
- 1 tbs Cilantro Roughly Chopped
- 1 tbs Mint Roughly Chopped
- Sesame Seeds
- Green onion Thinly Sliced
- Pickled Red Onion Optional
Instructions
Seitan
- Add seitan to a frying pan with a little bit of oil to prevent sticking on medium high heat.
- Cook for 5 minutes or until edges start to crisp up.Add in the garlic, ginger, soy sauce, and maple syrup. Cook until sauce thickens and evenly coats the seitan for about 3 minutes, set aside
White Rice
- Wash rice and steam for 15 minutes (best results in rice cooker)
Cabbage Stir Fry
- Chop up your cabbage and mushrooms (or other desired veggies), and pan fry with a little oil on medium high heat. Cook for about 5 minutes and then add the rest of the ingredients for the sauce. Cook until cabbage is softened.
Assemble Bowl
- In a bowl add cooked white rice and top with ginger seitan, stir fried cabbage, chopped mint, cilantro, fresh bell peppers, pickled red onion, and then sprinkle over toasted sesame seeds and green onions
Video
@jess.flowers Part 3 of 4 seitan beef recipes I made from $5 worth of bread flour. This high protein veggie bowl is perfect for anytime you want a healthy and easy dinner. It’s easy to customize by swapping out other veggies or even swapping the seitan for tofu! This is my go to quick and easy healthy vegan dinner. This is another example of what you can make if you make my seitan from my previous recipe Recipe: -Ginger seitan steak- 4 oz seitan steak bites (from previous recipe) Oil for frying 3 tbs soy sauce 1 tbs maple syrup 1 tbs ginger (grated) 1 clove garlic (grated) -Cabbage stir fry- 1 cup cabbage 1/2 cup mushrooms 1 tbs soy sauce 1 tsp mushroom seasoning 1 clove garlic (garlic) -Rice Bowl to assemble- white rice Bell peppers Cilantro Mint Pickled Red Onions Sesame seeds Green onions Directions: Add seitan to a frying pan with a little bit of oil to prevent sticking on medium high heat. Cook for 5 minutes or until edges start to crisp up. Add in the garlic, ginger, soy sauce, and maple syrup. Cook until sauce thickens and evenly coats the seitan for about 3 minutes, set aside Chop up your cabbage and mushrooms (or other desired veggies), and pan fry with a little oil on medium high heat. Cook for about 5 minutes and then add the rest of the ingredients for the sauce. Cook until cabbage is softened. In a bowl add cooked white rice and top with ginger seitan, stir fried cabbage, chopped mint, cilantro, fresh bell peppers, pickled red onion, and then sprinkle over toasted sesame seeds and green onions
♬ Souvenir De Paris – Martin Taylor
Notes
It’s there to help make the sticky seitan a more complete meal.
