Vegan Meat and Mushroom Stir Fry

    35 min

    Wheat gluten is a fantastic meat substitute for vegans; it's chewy, firm and has a spongy consistency. In this Shanghai-style dish, it is stir-fried with shiitake and cloud ear mushrooms.

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    Serves: 2 

    • 3 1/2 tablespoons vegetable oil
    • 200g fresh (or frozen) wheat gluten, torn into 3cm lengths
    • 50g dried shiitake mushrooms, soaked until soft, cut into 2cm thick strips
    • 50g dried cloud ear mushrooms, soaked until soft, torn into small pieces
    • 3 1/2 tablespoons light soy sauce
    • 2 teaspoons dark soy sauce
    • 4 tablespoons sugar
    • 1 teaspoon salt
    • roasted peanuts to garnish (optional)

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Heat the oil in a wok over high heat until very hot. Stir-fry the wheat gluten until it turns slighly crisp and the wok is dry.
    2. Stir in the mushrooms, light soy sauce, dark soy sauce, sugar and salt. Stir-fry for about 15 minutes or until the wok is almost dry.
    3. Transfer to a serving dish and scatter with peanuts to serve.


    You can find wheat gluten (tinned), dried shiitake mushrooms and dried cloud ear mushooms (also known as black wood fungus or wood ear) in Chinese/Oriental speciality shops.

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