Experience the rich and creamy flavours of Vegan Butter Chicken, reimagined with seitan for a deliciously hearty texture. This vegan seitan dish is a wonderful addition to your vegan recipes and lacto vegetarian recipes collection, perfect for those who seek comforting meals without compromising their dietary preferences. Succulent seitan chunks are simmered in a luxurious tomato-based sauce, infused with aromatic spices and creamy coconut milk, delivering an unforgettable taste. Ideal for family dinners or gatherings, this recipe promises to impress and satisfy.
Recipe:
Serves: 4
Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 60 minutes
Ingredients:
For the seitan marinade:
1/2 cup soy yoghurt
1 tbsp lemon juice
1 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric powder
1/2 tsp chilli powder
Salt, to taste
For the sauce:
4 tbsp vegan butter
1 large onion, finely chopped
3 cloves garlic, minced
1-inch piece ginger, grated
1 tsp cumin seeds
2 tomatoes, pureed
1 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric powder
1/2 tsp chilli powder
1 cup coconut milk
Salt, to taste
For garnish:
Fresh coriander leaves, chopped
Method:
In a bowl, mix soy yoghurt, lemon juice, garam masala, ground cumin, ground coriander, turmeric powder, chilli powder, and salt. Add the seitan chunks and gently toss to coat. Let it marinate for at least 30 minutes.
Heat vegan butter in a large pan over medium heat. Add the cumin seeds and let them splutter.
Add the finely chopped onion and sauté until golden brown. Stir in the minced garlic and grated ginger. Cook for another 2 minutes until fragrant.
Add the pureed tomatoes to the pan. Cook until the butter starts to separate from the mixture.
Mix in the garam masala, ground cumin, ground coriander, turmeric powder, and chilli powder. Stir well and cook for 2-3 minutes.
Add the marinated seitan chunks to the pan. Pour in the coconut milk and stir to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, allowing the flavours to meld and the sauce to thicken.
Garnish with freshly chopped coriander leaves and serve hot with rice or naan.
Additional Tips:
For a richer flavour, you can add a tablespoon of vegan butter to the sauce. This dish pairs wonderfully with basmati rice or garlic naan.
Allergy information / alternatives:
Ensure all ingredients are processed in a nut-free environment to make the dish nut-free. For a soy-free option, use coconut yoghurt instead of soy yoghurt.
Nutritional Information (per serving):
Calories: 220 kcal
Protein: 8g
Fat: 16g
Carbohydrates: 12g
Fibre: 3g
Sugar: 4g
Salt: 0.8g
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
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