Seitan Tikka Masala
Seitan Tikka Masala made with a chick’ny seitan. We used a recipe from Isa Chandra Moskowitz to prepare our seitan chick’n, but we’ve found another great recipe by Domestic Gothess. You could also substitute the seitan for a store-bought plant-based chick’n alternative. If you’re looking for an alternative to coconut milk, you may try unsweetened, unflavored soy milk or cashew milk.
Ingredients
Serves: 4-5 Time: 45-50 minutes
Seitan Tikka Masala
- 10-12 oz. seitan chick’n
- 1/2 yellow onion, diced
- 1 small bell pepper, diced
- 1 large carrot, diced
- 3 garlic cloves, minced
- 2 tsp garam masala
- 1/2 tsp amchur powder
- 1 tsp turmeric powder
- Salt & black pepper to taste
- 1 heaping tsp fresh minced ginger
- 1 can lite coconut milk
- 1/4 tsp chili flakes (optional)
- 1/2 lime, juiced
- Chopped cilantro (optional topping)
- Olive oil for cooking
Directions
- Prepare your vegetables and set aside.
- Take your prepared seitan and sear it in a heated skillet with olive oil. Season lightly with salt and a dash of garam masala. Cook for 7-10 minutes. Remove from the pan and set aside.
- Deglaze the skillet with a splash of water or white vinegar and scrape the pan with a wooden spoon.
- In the same hot skillet, add another splash of oil to coat the pan, add in the onions, and cook for 5 minutes.
- Then, add the garlic and ginger. Stir for two minutes before adding the bell pepper and carrot. Stir together for another 5-7 minutes.
- Add in the remaining seasonings and stir for 2 minutes.
- Next, add the coconut milk and lime juice. You may substitute the coconut milk for water or 2 Tbs tomato paste mixed with 3 Tbs of water if desired.
- Simmer the vegetables together on low and then add in the seitan chick’n and simmer for another 12-15 minutes with the lid covering the skillet.
- Serve over rice and top with cilantro if desired, and enjoy!
Nutrition Information
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