June 5, 2011

Seitan Tikka Masala

This dish is similar to the tofu tikka masala kebabs, but uses seitan instead. While it comes together very quickly, let the seitan marinade for at least 30 minutes. Use the time it's resting to prep the salads and papads. Serve the seitan tikka over a salad garnished with lemon wedges and papads. The seitan looks kind of funny, but has a chewy meaty taste. I would recommend trying it. 
Tikka marinade/sauce

Naked seitan (looks like brown sponge chunks without the sauce) 

Dressed up seitan 

For the marinade/sauce:
½" piece of ginger, chopped fine (optional)
2 cloves garlic, chopped fine
¼ tsp red chili powder
½ tsp coriander seeds and 1/4 tsp fenugreek seeds toasted and ground together (omit fenugreek if you can’t find it)
¼ tsp salt
1 tsp cumin
1 tbsp paprika (smoked paprika, if you have it)
3 tbsp yogurt (or heavy cream)

For the tikka:
1 package seitan rinsed and patted dry, cut into chunks
1 red bell pepper, cut into strips about 1" thick
1 green bell pepper, cut into strips about 1" thick
Olive oil or peanut oil for stir-frying

For the salad:
Any lettuce or salad mix greens will do. Can also serve with grated carrots, corn, tomatoes, onions, lettuce. Garnish with lemon wedges and papads.

1. Mix all ingredients for the marinade, taste, and adjust seasonings if necessary. Add in seitan to the marinade sauce, coat well, and let marinade for at least 30 minutes.

When ready to cook:
2. Cook bell peppers in 1 tsp of oil (e.g. olive oil or peanut oil) over high heat until they are sauteed and cooked. Stir frequently. Once done, remove from pan. Should take 4-5 minutes.
3. Turn heat down to medium and add 1 tsp of oil to the pan. Add in marinaded seitan along with the tikka sauce. Cook on each side 3-4 minutes. The bottom of the pan will start to dry up and will stick.
4. Add the peppers back into the pan along with ¼ cup of water. Stir together. The sauce will thicken up in less than a minute. Remove from heat and serve immediately.

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