Bantan (Week 48, Mongolia)

Written by Published on in Global Vegan Challenge, Main Course

This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!

Recipe Notes

  • Bantan, or “flour soup”, is similar to many other savory porridge. Since this uses flour it results in very thick, almost gravy-like stew. If you prefer a thinner porridge you can add more water.
  • Normally bantan contains mutton so I swapped it out with seitan. If you’re not a fan of seitan or other faux meats you can leave it out or swap it with something else.
  • Many of the bantan recipes I researched contain other flavors and spices. I get the sense that it’s a “what do I have I need to use up” dish. Because of this I threw in some Just Egg and ginger to give it a little extra flavor, but feel welcome to experiment with what you have.
  • When cooking the flour, it should not dissolve. Those mini dumpling-like lumps are supposed to be there for texture and deliciousness.

Vegan Bantan

Details

Servings
Prep time
Cooking time
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Ingredients

  • 4 1/4 cups Water

  • 1 cup Flour

  • 8 ounces Seitan

  • 1/2 Yellow Onion

  • 4 Cloves of Garlic

  • 3 Green Onions

  • 1/3 inch Ginger

  • 1/3 cup Just Egg (optional)

  • 3 tablespoons Vegetable Oil

  • Salt (to taste)

  • Pepper (to taste)

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Directions

  • Prepare produce. Slice yellow onion into moons, mince garlic, microplane ginger, and slice green onion thinly (separating whites from greens). Set aside.
  • In a large bowl add flour and drizzle 1/4 cup water. Gently mix with flour, but do not form a ball of dough. Rub flour between your hands to form tiny dumplings — around the size of a grain of rice (see photo below). Set aside.
  • Heat a pot on medium high heat. Once up to temperature add oil, yellow onions, green onion whites, ginger, and garlic. Saute until the onions start to turn translucent.
  • Add setian chunks and water to pot. Bring to a low simmer.
  • Once simmering slowly add and fold in four mixture. Allow to cook on medium low, stirring frequently to prevent burning.
  • Fold in Just Egg (if using), and salt and pepper to taste. Fold in green onions and remove from heat.
  • Serve porridge hot garnished with green onions. Enjoy!

Quick thoughts post recipe development on the live stream.

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