seitan makhani (vegan-style indian butter chicken)

Ingredients

• Servings: 6
• 1 tablespoon peanut oil
• 1 shallot, finely chopped
• 1/4 cup onion, chopped
• 2 tablespoons vegan margarine
• 2 teaspoons lemon juice
• 1 teaspoon ground ginger
• 2 cloves garlic, minced
• 2 teaspoons garam masala
• 2 teaspoons curry powder
• 1 teaspoon chili powder
• 2 teaspoons ground cumin
• 1 bay leaf
• 1 cup tomato puree
• 1 cup soy milk
• 1/4 cup plain vegan yogurt
• 1/4 teaspoon cayenne pepper, or to taste
• 1 pinch salt and black pepper to taste
• 1 1/2 teaspoons peanut oil
• 1 (16 ounce) package chicken-style seitan, cut into strips or cubes
• 2 teaspoons garam masala
• 1 pinch cayenne pepper
• 1 tablespoon cornstarch
• 1/4 cup cold water

Recipe

Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 1 hr 5 mins


• heat 1 tablespoon peanut oil in a saucepan over medium heat. stir in the shallot and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. add the margarine, lemon juice, ginger, garlic, garam masala, curry powder, chili powder, cumin, and bay leaf. cook and stir for 1 minute. stir in the tomato puree and cook for 2 minutes more.
• reduce the heat to low, and mix in the soy milk and soy yogurt. simmer for 10 minutes, stirring frequently. season to taste with cayenne, salt, and black pepper; remove from heat and set aside.
• heat 1 1/2 teaspoons of peanut oil in a heavy skillet (preferably cast iron) over medium heat. add the seitan and cook, stirring constantly, for 10 minutes. reduce the heat to low and season the seitan with 2 teaspoons garam masala and a pinch of cayenne. stir in about a 1/4 cup of the tomato-yogurt sauce and simmer for 2 to 3 minutes. transfer the seitan mixture to the saucepan.
• mix the cornstarch and cold water. return the saucepan to the stove over medium-high heat. stir the cornstarch mixture into the sauce. bring to a boil; reduce the heat and simmer until the sauce has thickened, about 5 to 10 minutes.