Vegan Seitan Chicken Tikka Masala

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.