Seitan Makhani (Vegan-Style Indian Butter Chicken) Recipe

Recipesfull introduces to you: Vegan Recipes. (Seitan Makhani (Vegan-Style Indian Butter Chicken) Recipe). 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.

Brief

Prep 30 mins

Cook: 35 mins

Total: 1hr5 mins

Servings: 6

Yield: 6 servings

Seitan Makhani (Vegan-Style Indian Butter Chicken) Recipe

Ingredients

1 tablespoon peanut oil

1 shallot

finely chopped

¼ cup onion

chopped

2 tablespoons vegan margarine

2 teaspoons lemon juice

1 teaspoon ground ginger

2 cloves garlic

minced

2 teaspoons garam masala

2 teaspoons curry powder

1 teaspoon chili powder

2 teaspoons ground cumin

1 bay leaf

1 cup tomato puree

1 cup soy milk

¼ cup plain vegan yogurt

¼ teaspoon cayenne pepper

or to taste

1 pinch salt and black pepper to taste

1 ½ teaspoons peanut oil

1 (16 ounce) package chicken-style seitan

cut into strips or cubes

2 teaspoons garam masala

1 pinch cayenne pepper

1 tablespoon cornstarch

¼ cup cold water

Best Vegan Naan

Tips

Directions

Step 1

Heat 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.

Step 2

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.

Step 3

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.

Step 4

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.

Nutritional Information

Seitan Makhani (Vegan-Style Indian Butter Chicken) Recipe

Servings Per Recipe:6

Calories: 249.7

% Daily Value *

Protein: 24.4g 49%

Carbohydrates: 20.5g 7%

Dietary Fiber: 4.9g 20%

Sugars: 4.8g

Fat: 8.9g 14%

Saturated Fat: 1.5g 7%

Vitamin A Iu: 684IU 14%

Niacin Equivalents: 1.4mg 11%

Vitamin B6: 0.2mg 12%

Vitamin C: 8.4mg 14%

Folate: 21.1mcg 5%

Calcium: 58mg 6%

Iron: 2.6mg 15%

Magnesium: 32.2mg 12%

Potassium: 343.2mg 10%

Sodium: 503.4mg 20%

Thiamin: 0.1mg 12%

Calories From Fat: 80

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.