Vegan Salt and Pepper No-Beef Recipe!

The easiest, cheapest, tastiest way to treat the family to a vegan Chinese fakeaway - vegan salt and pepper no-beef!

All credit to Future Lettuce for the inspiration and basics of this way of cooking seitan - I just picked it up and ran with it!

Without further ado, let's get cooking! The method and ingredients description may seem a little wordy, but you might as well benefit from the experience of my mistakes, haha! Note there is no need to add salt as the stock cube and the final seasoning makes it quite salty enough, no need to bust a kidney through over seasoning!

I use Kerala salt and pepper seasoning - cheap as chips from Home Bargains, if you are UK based

This makes about 30 pieces of no-beef


100g Vital Wheat Gluten

25g plain flour

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon Chinese 5 spice

1 meatfree, vegan oxo cube, the red not the green vegetable one. If you are struggling to get hold of this, a teaspoon of Marmite/yeast extract would work

200ml warm water

1/4 teaspoon gravy browning. Not essential to the flavour, but gives a deep beefy colour to the finished product

2 teaspoons cider vinegar, this is to help neutralise the gluten taste and really does work, but doesn't taste at all vinegary

1/2 tablespoon oil

1 small green pepper cut into thin strips

1/2 an onion cut into thin strips

3 cloves garlic thinly slice

1 mild red chilli, thinly sliced

Salt and pepper seasoning to taste, I use Kerala, and 1/2 tablespoon is just right


Mix the gluten, onion and garlic powders and Chinese seasoning in a decent sized bowl

Dissolve the stock cube in 200ml warm water. When completely dissolved, poor 75ml into a cup, this is to be used for the cooking stage. To the remaining 125ml, add the browning and the vinegar

Mix the stock and vinegar mix into the dry ingredients a small amount at a time. Knead just enough to combine well. Unlike most seitan recipes, you want to handle as little as possible or the end result will be quite chewy

Break the dough into rough bite size pieces. They need to be fairly small or they won't cook through properly. To give an idea of size, this mix should make around 30 pieces. I placed them on a dinner plate ready to fry

You will need a big frying pan. I put the oil in and then used a pastry brush to coat the pan evenly. I then evenly spaced the dots of dough straight onto the cold oil, before turning the heat on as I found the first ones were starting to overcook before I'd got them all into the pan!

Once all the dough is in position, turn the heat up to medium high and leave to sizzle for 3 minutes. after this time, remove from the heat and flip over. Don't be tempted to keep the heat on as you can't work quick enough with your flipping before getting them all over. If they are sticking to the pan, then they aren't quite ready to turn, just given them a short while longer. Return to the heat and cook this side for a further 3 minutes on medium high

You should be able to loosen all your little nuggets now and shuffle to the middle of the pan. Pour the 75ml of cooking stock that you saved, into the pan and cover with a lid

Turn the heat down low and leave for 5 minutes. After this time, give them another stir and a shuffle, and then re cover and cook for a further 5 minutes

After the cooking time has elapsed, turn the heat back to medium high and give your no-beef and good run around the pan to crisp up. Add the prepped veg and stir fry for 3 minutes until starting to soften, there should be enough oil in the pan already, but you may just need a few drops to top up. Sprinkle over the salt and pepper seasoning and stir well to coat

Time to enjoy your food!


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