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.

- 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

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.