RatingYields6 Servings
Category, , , , Cuisine

This seitan Tikka Masala recipe actually incorporates the leftover washed "turkey" from my Thanksgiving roast, but you can use any of your favorite seitan in this flavorful dish. I love the warm, spicy flavors and richness in Indian foods, and this recipe ticks all those boxes, only veganized!

seitan tikka massala vegan


Ingredients

Ginger Garlic Paste
 8 cloves garlic
 3 inches fresh ginger, sliced
 1 tbsp olive oil
Marinade
  cup or one 5.3 oz container plain, unsweetened vegan yogurtI used one small container of So Delicious brand made from coconut milk, but feel free to sub your favorite
 2 tsp ginger garlic paste
 2 tsp garam masala
 1 tsp tumeric
 1 tsp ground cumin
 1 tsp Kashmiri chili or 1/2 teaspoon cayenne
 1 tsp salt
Seitan
 ½ this recipe for washed flour turkee, prepared through simmering, cut and pulled into 1-inch chunksor about 4-6 servings worth of your favorite prepared chicken or turkee seitan
Spice Mix
 1 ½ tbsp garam masala
 2 tsp Kashmiri chili (or 1 teaspoon cayenne)
 2 tsp cumin
 2 tsp paprika
 1 tsp turmeric powder
 1 tsp ground coriander
 1 tsp dried fenugreek leaves
Curry
 3 serrano peppers (or sub your favorite hot pepper), seeds removed
 the rest of the ginger garlic paste
 3 tbsp vegan butter
 2 small or 1 large onion, chopped
 30 oz (2 15-ounce cans) tomato sauce
 15 oz (1 can) full fat unsweetened coconut milk
 1 tsp salt or to taste
 4 tbsp fresh cilantro to garnish

Directions

Ginger Garlic Paste
1

Combine the garlic, ginger, and 1T olive oil into a food processor or mince until the chop is very fine and an almost pasty consistency. (Set aside, leaving mix in food processor or bowl if minced for later.)

Marinade
2

In a medium-sized bowl, combine the vegan yogurt, 2t of the ginger garlic paste, and the rest of the marinade ingredients. Toss in the chunks of prepared seitan and stir to coat. Allow to marinate for at least one hour.

3

Heat grill to medium-high and oil the grates. If you have a grill pan, that works perfectly for the chunks of seitan. Otherwise you can skewer them so they don't slip through the grill grates. Alternatively, you can use your broiler and place the chunks in a shallow cooking pan.

4

Cook the setain for a few minutes on each side, rotating until they are heated through and have achieved some crispy, browned, and even some slightly-blackened bits around the edges. Set aside.

Spice Mix
5

In a small bowl, stir together all of the ingredients for the spice mix.

Curry
6

Add the serrano peppers to the remaining ginger garlic paste in your food processor and blitz again until they are incorporated. If not using a processor, simply mince them fine and mix them into your reserved paste.

7

Heat 3T of vegan butter in a large sauce/sauté pan over medium heat. Add the chopped onion and sauté until it begins get tender, about 3-5 minutes. Add the rest of the ginger garlic paste that has been mixed with the hot peppers, and continue to cook for another 2-3 minutes until the onions are translucent.

8

Dump the spices from the bowl into the mix, and stir everything until the the dish becomes very aromatic, about another minute or two. Then add the tomato sauce and bring the dish down to a simmer, stirring occasionally for about 20-30 minutes.

9

Stir your chunks of seitan into the sauce and let them begin to heat through. Finally, add in the coconut milk and mix until the dish is nice and creamy and hot. Garnish with cilantro and serve.


Nutrition Facts

Servings 6

Ingredients

Ginger Garlic Paste
 8 cloves garlic
 3 inches fresh ginger, sliced
 1 tbsp olive oil
Marinade
  cup or one 5.3 oz container plain, unsweetened vegan yogurtI used one small container of So Delicious brand made from coconut milk, but feel free to sub your favorite
 2 tsp ginger garlic paste
 2 tsp garam masala
 1 tsp tumeric
 1 tsp ground cumin
 1 tsp Kashmiri chili or 1/2 teaspoon cayenne
 1 tsp salt
Seitan
 ½ this recipe for washed flour turkee, prepared through simmering, cut and pulled into 1-inch chunksor about 4-6 servings worth of your favorite prepared chicken or turkee seitan
Spice Mix
 1 ½ tbsp garam masala
 2 tsp Kashmiri chili (or 1 teaspoon cayenne)
 2 tsp cumin
 2 tsp paprika
 1 tsp turmeric powder
 1 tsp ground coriander
 1 tsp dried fenugreek leaves
Curry
 3 serrano peppers (or sub your favorite hot pepper), seeds removed
 the rest of the ginger garlic paste
 3 tbsp vegan butter
 2 small or 1 large onion, chopped
 30 oz (2 15-ounce cans) tomato sauce
 15 oz (1 can) full fat unsweetened coconut milk
 1 tsp salt or to taste
 4 tbsp fresh cilantro to garnish

Directions

Ginger Garlic Paste
1

Combine the garlic, ginger, and 1T olive oil into a food processor or mince until the chop is very fine and an almost pasty consistency. (Set aside, leaving mix in food processor or bowl if minced for later.)

Marinade
2

In a medium-sized bowl, combine the vegan yogurt, 2t of the ginger garlic paste, and the rest of the marinade ingredients. Toss in the chunks of prepared seitan and stir to coat. Allow to marinate for at least one hour.

3

Heat grill to medium-high and oil the grates. If you have a grill pan, that works perfectly for the chunks of seitan. Otherwise you can skewer them so they don't slip through the grill grates. Alternatively, you can use your broiler and place the chunks in a shallow cooking pan.

4

Cook the setain for a few minutes on each side, rotating until they are heated through and have achieved some crispy, browned, and even some slightly-blackened bits around the edges. Set aside.

Spice Mix
5

In a small bowl, stir together all of the ingredients for the spice mix.

Curry
6

Add the serrano peppers to the remaining ginger garlic paste in your food processor and blitz again until they are incorporated. If not using a processor, simply mince them fine and mix them into your reserved paste.

7

Heat 3T of vegan butter in a large sauce/sauté pan over medium heat. Add the chopped onion and sauté until it begins get tender, about 3-5 minutes. Add the rest of the ginger garlic paste that has been mixed with the hot peppers, and continue to cook for another 2-3 minutes until the onions are translucent.

8

Dump the spices from the bowl into the mix, and stir everything until the the dish becomes very aromatic, about another minute or two. Then add the tomato sauce and bring the dish down to a simmer, stirring occasionally for about 20-30 minutes.

9

Stir your chunks of seitan into the sauce and let them begin to heat through. Finally, add in the coconut milk and mix until the dish is nice and creamy and hot. Garnish with cilantro and serve.

Vegan Seitan Chicken Tikka Masala