Seitan Makhani (Vegan-Style Indian Butter Chicken)
November 15, 2017 by lisa le 33 comments.
Recipe Summary Seitan Makhani (Vegan-Style Indian Butter Chicken)
Chicken Makhani is a dish I always loved before becoming vegan. It is my absolute favorite Indian dish, so I knew I had to try to make it so I could curb my cravings. The sauce tastes amazing with naan and white rice. The seitan is an excellent substitute for meat in many dishes. You can buy store-bought seitan, which can be expensive, or you can make your own.Ingredients | Vegan Seitan Roast Recipes1 tablespoon peanut oil1 shallot, finely chopped¼ cup onion, chopped2 tablespoons vegan margarine2 teaspoons lemon juice1 teaspoon ground ginger2 cloves garlic, minced2 teaspoons garam masala2 teaspoons curry powder1 teaspoon chili powder2 teaspoons ground cumin1 bay leaf1 cup tomato puree1 cup soy milk¼ cup plain vegan yogurt¼ teaspoon cayenne pepper, or to taste1 pinch salt and black pepper to taste1 ½ teaspoons peanut oil1 (16 ounce) package chicken-style seitan, cut into strips or cubes2 teaspoons garam masala1 pinch cayenne pepper1 tablespoon cornstarch¼ cup cold waterDirectionsHeat 1 tablespoon peanut oil in a saucepan over medium heat. Stir in the shallot and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the margarine, lemon juice, ginger, garlic, garam masala, curry powder, chili powder, cumin, and bay leaf. Cook and stir for 1 minute. Stir in the tomato puree and cook for 2 minutes more.Reduce the heat to low, and mix in the soy milk and soy yogurt. Simmer for 10 minutes, stirring frequently. Season to taste with cayenne, salt, and black pepper; remove from heat and set aside.Heat 1 1/2 teaspoons of peanut oil in a heavy skillet (preferably cast iron) over medium heat. Add the seitan and cook, stirring constantly, for 10 minutes. Reduce the heat to low and season the seitan with 2 teaspoons garam masala and a pinch of cayenne. Stir in about a 1/4 cup of the tomato-yogurt sauce and simmer for 2 to 3 minutes. Transfer the seitan mixture to the saucepan.Mix the cornstarch and cold water. Return the saucepan to the stove over medium-high heat. Stir the cornstarch mixture into the sauce. Bring to a boil; reduce the heat and simmer until the sauce has thickened, about 5 to 10 minutes.To make your own seitan, try this recipe for Best Homemade Seitan.Info | Vegan Seitan Roast Recipesprep:
30 mins
cook:
35 mins
total:
1 hr 5 mins
Servings:
6
Yield:
6 servings
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