2 (12 ounce) packages chicken-style seitan
3-4 teaspoons coriander powder
3-4 teaspoons salt
2-3 teaspoons cayenne pepper
2-3 tablespoons minced garlic
2-3 teaspoons grated ginger
oil, as needed Sauce:
3-4 tablespoons cumin seeds
2 onions, diced
3-4 teaspoons grated ginger
4-5 tablespoons minced garlic
4-5 teaspoons coriander powder
2-3 teaspoons cayenne pepper (red chili pepper)
2-3 teaspoons methi powder (fenugreek)
3/4 cup raw cashews, as desired
1 (32 ounce) can diced tomatoes, partially drained (or 2-3 fresh tomatoes)
1/2-3/4 cup vegan butter, divided (I use Earth Balance)
4-5 teaspoons salt
2-3 teaspoons garam masala
few drops red food coloring, optional
1-2 teaspoons sugar, optional
3 tablespoons ketchup, optional
water or nondairy milk, as needed, optional
1. For vegan chicken, drain chicken-style seitan packages, and reserve the water. Mix seitan with spices, garlic, and ginger in bowl. Fry spiced seitan in pan with oil for about 10 minutes, or until seitan reaches desired texture. Remove seitan pieces individually, but do not clean pan (there should be spices stuck to the bottom of it).
2. For sauce, using the same pan used to fry the seitan, add some more oil and the cumin seeds. Add onions, ginger and garlic to pan. Add about 1/2 cup reserved "seitan water" to the pan; this will release the spices previously stuck to the bottom of the pan (for flavor).
3. Add coriander powder, cayenne pepper, and methi powder. Add cashew nuts (in this vegan version of the recipe, the amount of cashews will be what determines the 'creaminess' of the sauce. The more added, the creamier and thicker it will be; vary accordingly.)
4. Add tomatoes. Cover pan and cook for 5-10 minutes (the ingredients need to be cooked well, because they will be blended to make the sauce). Transfer cooked ingredients to blender (I use a Vitamix; make sure your blender is big enough). Blend ingredients until it is a fine paste (it should be a orange color).
5. Add 2 tablespoons vegan butter to a large saucepan on low heat. Transfer paste to saucepan, and add remainder of vegan butter to paste (needless to say, the more butter the better it tastes/less spicy it becomes!). Add salt and garam masala. Add optional ingredients, if using. Add seitan pieces to sauce, and mix well.
Serve hot with rice and/or naan.
A lot of these ingredients depend on taste, the amounts listed are a rough estimation. Don't be afraid to deviate to find what you like best! Watch the video mentioned in recipe source if further clarification is needed.
Source of recipe: One of those Indian-restaurant favorites of everyone (seriously). Usually because it contains excessive amounts of butter and heavy cream. I modified this recipe so that it tastes just as good (both my veg*n and omni friends always ask me to make it) without the cruelty and calories! Modified from:http://www.youtube.com/watch?v=tD9O-L2Xvzo&