Cumin Un-Lamb Recipe

Name: Cumin Un-Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces, weight Seitan; 5 Tablespoons Cumin; 3 cloves Garlic, Minced; 2 Tablespoons Soy Sauce; 1 Tablespoon Rice Wine Vinegar; 2 Tablespoons Crushed Red Pepper; 1 whole Jalapeno, Fincely Diced; 2 teaspoons Salt; 1 Tablespoon Olive Oil; 1 Tablespoon Butter; Optional For Serving: Chopped Fresh Cilantro, Cucumbers, And Bread/rolls/rice/noodles

Servings: persons

8 ounces, weight Seitan
5 Tablespoons Cumin
3 cloves Garlic, Minced
2 Tablespoons Soy Sauce
1 Tablespoon Rice Wine Vinegar
2 Tablespoons Crushed Red Pepper
1 whole Jalapeno, Fincely Diced
2 teaspoons Salt
1 Tablespoon Olive Oil
1 Tablespoon Butter
Optional For Serving: Chopped Fresh Cilantro, Cucumbers, And Bread/rolls/rice/noodles

1
Short background story: I was craving cold noodles one hot, balmy day in July.
2
I yelped up a place in Chinatown that served cold hand pulled noodles and famous lamb burgers (shown on Anthony Bourdains food show once).
3
Both turned out to be amazing and the place quickly became a favorite for me and my boyfriend.
4
My boyfriend, not living in New York at the time, wanted to produce the lamb burgers at home, but couldnt use meat as he would be making them for him and his father, a vegan.
5
His attempt turned out rather bland, so I thought Id bring the vegan party up here and try to make them myself.
6
My attempt, as follows, turned out rather well, if you ask me.
7
1.
8
Chop up the seitan so that its pretty small and then mix with all of the remaining ingredients except for the butter and the serving options.
9
Let the mixture marinate for 30 minutes to an hour.
10
2.
11
Melt the butter in a skillet at medium heat (I realize that butter is not vegan, but I thought the mixture needed a little fat and, well, Im not vegan, so why not?).
12
3.
13
Pour the marinating mixture into the skillet and cook until the seitan is slightly brown dont over cook!
14
4.
15
Take out of skillet, top with cilantro, cucumber, and put on top of bread/rolls/rice/noodles.
16
Aside: The real Xian lamb burgers are served on a roll similar to an arepa, which I lack the cooking skills to try to reproduce on my own.
17
I mixed my seitan mixture in with some rice noodles.

139

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 ounces, weight Seitan, 5 Tablespoons Cumin, 3 cloves Garlic, Minced, 2 Tablespoons Soy Sauce, and more.

Yes, Cumin Un-Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cumin Un-Lamb

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions