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"Beef" Teriyaki Stir Fry

What you need: 

olive oil, as needed
1 1/2 cups vital wheat gluten
1 1/2 tablespoons nutritional yeast
1 1/2 cups water
1 tablespoon liquid smoke
1 tablespoon tahini
1/4 cup mirin
1/4 cup soy sauce
1 tablespoon sugar
3 tablespoons minced ginger
2 tablespoons corn starch
2 tablespoons water
3 tablespoons minced garlic
red pepper flakes, to taste
1 bunch rainbow chard, stems sliced and leaves coarsely chopped
5 carrots, sliced on the diagonal

What you do: 

1. Preheat oven to 375 degrees Fahreneheit. Generously oil a large cookie sheet. Combine the wheat gluten and nutritional yeast. Whisk together the water, liquid smoke and tahini paste separately. Pour the wet ingredients into the dry and mix together with your hands until combined. It will be wet.
2. Knead for a minute or so. Flatten out the dough as much as possible and tear into bite-sized strips. Place on the cookie sheet and bake 10 minutes, flipping halfway through. Set aside. My seitan was in the fridge for a couple of days and it was wetter from condensation when I stir fried it. If you go straight from oven to stir fry, yours may caramelize better but may also stick to the pan more. Don't be afraid of the oil!
3. Combine the mirin, soy sauce and sugar. Stir in the ginger. Combine the corn starch and water to make the thickener. Heat a wok between medium and medium-high heat. Drizzle with oil and add the baked seitan. Stir frequently, browning the seitan, 3-4 minutes.
4. Remove from the wok. Drizzle some more oil and add the garlic and red pepper flakes, cooking 30 seconds. Remove and add to the seitan. Add the carrots and chard stems to the wok. Slowly add the chard leaves, wilting them in. Pour in the mirin and soy sauce mixture. You can add some water at this point if you would like to make more sauce.
5. Add the seitan and garlic back in and pour in the corn starch and water mixture. Remove from the heat and stir to combine. The sauce will thicken. Serve!
Source of recipe: This is my recipe. I make teriyaki stir fry just about every week to finish off the lingering veggies in the fridge.

Preparation Time: 
20 minutes, Cooking time: 20 minutes
Cooking Time: 
20 minutes
Servings: 
4-6
Recipe Category: 

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We really enjoyed this recipe; I added broccoli to add more veg.

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We really enjoyed this recipe; I added broccoli to add more veg.

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Can you use rice vinegar instead of mirin??

I would use white wine in place of mirin.

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Can you use rice vinegar instead of mirin??

I don't think it would yield the same flavor. Mirin contains alcohol which makes the sauce really smooth.

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Can you use rice vinegar instead of mirin??

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I had leftover seitan from the recipe via Vegan with a Vengeance, the sauce was sooo good! I substituted the mirin for regular white wine vinegar and added one more tablespoon of sugar to help contrast the acidity. I also used asian buckwheat noodles to go along with this, perfect meal :)

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I thought that this recipe was okay. The seitan just wasn't flavorful at all to me. I like "beef" seitan in the vegan chinese restaurants so maybe my expectations were just too high, but this was nothing at all like it. I would have added way more seasoning to the seitan mixture. I wasn't particularly impressed with the dish overall, but it wasn't bad or anything.

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I just made this today, and it was delicious! I loved the baked seitan - so easy and fast! I prefer this dry type of seitan, and found that it was the right texture for the sauciness of the dish. I will say that it was more complicated for me to make, since I don't have a wok. I used 2 large skillets, one for the vegetables, and one for the seitan/garlic. This worked fine, although with the amounts of seitan and veggies, both skillets were overflowing! I'm glad for the leftovers (I cook for only myself) but I think next time I'll halve the recipe to make it a bit more manageable.

Modifications: for the seitan recipe, I used a couple tablespoons of soy sauce for part of the liquid. Next time, I'll use probably 1/4 cup of soy and maybe a little less liquid smoke, as I found that taste to be a little much for me. Also, I added mushrooms to the veggie mix, and dark brown sugar in the sauce.

Thanks for the recipe!
;)b   

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Delicious!  I made mine with carrots, broccoli and thinly sliced onions, and omitted the ginger as a personal preference.  This makes a LOT of seitan; I'll probably halve the amount next time.

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