Tried this recipe? Please click on the stars to rate it! Click the heart to bookmark.
This seitan Tikka Masala recipe actually uses washed flour chicken, 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!
Ingredients
Directions
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.)
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.
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.
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.
In a small bowl, stir together all of the ingredients for the spice mix.
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.
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.
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.
Stir your chunks of seitan into the sauce and let them begin to heat through. Finally, add in the vegan heavy cream or coconut milk and mix until the dish is nice and creamy and hot. Garnish with cilantro and serve.
Servings 6
More Chickun & Creatureless Comfort Recipes
Ingredients
Directions
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.)
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.
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.
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.
In a small bowl, stir together all of the ingredients for the spice mix.
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.
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.
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.
Stir your chunks of seitan into the sauce and let them begin to heat through. Finally, add in the vegan heavy cream or coconut milk and mix until the dish is nice and creamy and hot. Garnish with cilantro and serve.
I can’t have coconut milk, because of the saturated fat. Can you please suggest a lower-fat and very low saturated fat, yet still thick and creamy alternative?
Thanks!
In truth I think the creaminess from the coconut milk is what helps give the dish it’s authentic richness and I haven’t tried an alternative other than Silk brand heavy whipping cream (which I’m sure also contains saturated fat.) Perhaps an unsweetened, barista-style oat milk might work. If you try it please let me know how it goes.
Bett, I haven’t tried this specific recipe this way, but in other indian curries, I’ve used a homemade cashew cream instead of coconut milk with some success!
This is what I used to replace 1 can of coconut milk:
100g soaked raw cashews + 140mL of water, plus some salt and lemon juice to taste
Blend until really smooth
Add water to thin to your desired creaminess
Scale this ratio up to whatever volume you need for this or other curries.
Now, the above still contains a lot of fat: 43.9 grams. However, there is only 7.8 grams of saturated fat for the entire batch (1.3g per serving based on this recipe). That’s 18% saturated fat vs 89% in coconut milk.