Thursday, November 13, 2008

Seitan Vindaloo

This is a great Indian dish with a nice kick to it. You can adjust the heat by adding more or less chili flakes--the way I have it written here will clean out your sinuses but was mild enough that the kids still ate it.


INGREDIENTS
- 1 large sweet onion, chopped
- 2 garlic cloves, chopped
- 1" piece of ginger, chopped
- 2 tsp cumin
- 1 tsp red chili flakes
- 1/4 tsp ground cardamom
- 1 tsp black mustard seeds
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp brown sugar
- 1/4 cup white wine vinegar
- 2 tbsp oil
- 3 cups chopped beefy seitan
- 1 1/2 cups water (plus more, if needed)
- 2 tsp coriander
- 1/2 tsp tumeric

METHOD
1. Put everything from the onions to the oil in a food processor and blend until smooth. Pour into a frying pan and heat over medium heat. Cook for 15-20 mins, until browned and reduced to a thick paste.
2. Add seitan, water, coriander, and tumeric to the pan. Bring to bubbling, reduce heat, and simmer uncovered for 20 mins, adding more water, if needed. The seitan should be tender and the sauce thick(ish) and smooth.

13 comments:

shelby said...

Your Indian dishes are so creative and delicious looking.

Sal said...

I've never been brave enough to attempt a vindaloo - but that looks really tasty!!

Bianca said...

You are the captain of Indian food with seitan in it...yum yum!

Kelly said...

Mmmmmm. That looks delicious. I'm a bit of a weakling when it comes to spice so that looks like just the perfect amount for me.

Anda said...

hi, i just foud your blog. i think it's wonderful! glad to see there are men like you around:)

Sophia said...

Hey VeganDad,

I have been making your homemade vegan mayo, for many months and have probably made it at least ten times (and its been perfect).
But for the past 3 times I've tried to make it, it doesn't come together, it stays completely liquid. I am following the recipe exactly, same oil, same vinegar, do you have any idea why it isn't working all of sudden? I haven't changed anything!

Thanks

Vegan Dad said...

sophia,
Hmmmm. I don't know. I find that you need to s-l-o-w-l-y drizzle the oil in to get it to come together. If it is still liquid you can whiz in some tofu to firm it up.

Sophia said...

Thanks,
I am going to the liquid stuff in with some tofu this evening. I will try mixing it more slowly next time. I am impatient when comes to food, so this doesn't surprise me.

Nisi said...

I have tried to make this, and it was good, though perhaps a little on the sweet side. That might be my fault because I didn't have vegan Worcestershire sauce and used this "Pickapenny" sauce instead (for the seitan beef). I think it must be sweeter. My seitan beef reminded me a bit of this seitan jerky I bought once, which was also sweetish.

Anyway - it is very good though, even with the extra sweetness. I know for next time to cut out some of the sugar or to get proper sauces!

snugglebunny said...

I made this tonight. Quite good. I used Bryanna Grogan's Seitan Beef Cutlets, what recipe do you use?

Victoria said...

I want to try and make this, but I had a question--
I want to add potatoes, so should I just add them at the same time I add the seitan etc? I've not cooked with seitan much, so I was a little unsure of how the cooking times would compare.

Kate said...

I just tried this with seitan and sweet potato and it was delicious!

Only downside was the seitan I made was kind of spongey and rubbery, but I will just have to make it better next time. :)

Kelly said...

Made this tonight along with the dahl from your naan/dahl quesadilla recipe and it was great! We used Quorn "steak" strips and spinach instead of seitan.

I think this will be invited into our regular rotation.