Seitan Makhani: A Vegan Twist on a Classic Indian Dish

This recipe gives a vegan twist to the classic Indian Butter Chicken dish by using seitan instead of chicken. Seitan, also known as wheat meat, is a high-protein meat substitute made from gluten. The seitan is cooked in a rich and creamy tomato-based sauce, infused with aromatic spices. This vegan version retains the essence and flavors of the traditional dish while being cruelty-free.

Ingredients

• 2 cups seitan, diced
• 1 large onion, finely chopped
• 4 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 2 medium-sized tomatoes, pureed
• 1/2 cup cashew nuts, soaked in water for 30 minutes
• 1 cup water
• 1/4 cup vegan butter
• 1/2 cup vegan cream
• 1 teaspoon garam masala
• 1 teaspoon paprika
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/4 teaspoon cardamom powder
• 1/4 teaspoon cinnamon powder
• 1/4 teaspoon red chili powder
• Salt to taste
• 2 tablespoons fresh cilantro, chopped (for garnish)

Directions

1. Heat vegan butter in a large, deep pan over medium heat. Add the chopped onions and sauté until they turn golden brown.
2. Add the minced garlic and grated ginger to the pan and cook for another minute.
3. In a blender, combine the pureed tomatoes, soaked cashew nuts, and water. Blend until smooth.
4. Add the tomato-cashew nut mixture to the pan and stir well. Cook for 5 minutes.
5. Add all the spices - garam masala, paprika, turmeric powder, cumin powder, coriander powder, cardamom powder, cinnamon powder, and red chili powder. Mix well and let it simmer for 10 minutes.
6. Add the diced seitan to the pan and stir to coat it with the sauce. Reduce the heat to low and simmer for another 10-15 minutes, allowing the flavors to meld together.
7. Stir in the vegan cream and season with salt to taste. Cook for an additional 5 minutes.
8. Garnish with fresh cilantro and serve hot with rice or naan bread.

Interesting Facts