10/22/2021Tofu, legumes and seitan - Stews - Main courses
Seitan "Chicken" Curry
Servings
2
Ingredients
Cups
For the seitan
- -gluten flour 140 (g)
- -all-purpose flour 50 (g)
- -nutritional yeast 20 (g)
- -vegetable broth 150 (mL)
- -soy sauce 3 (tbsp)
- -toasted sesame oil 1 (tbsp)
- -dried Provence herbs 1 (tbsp)
- -pepper
- -salt 1 (tsp)
For the sauce
- -olive oil 2 (tbsp)
- -curry 1 (tbsp)
- -vegetable broth 500 (mL)
- -coconut milk 400 (mL)
- -yellow onion 1
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Steps
- Prepare the seitan: mix all the ingredients with warm vegetable broth. Knead the dough for about 5 minutes. It should not stick too much to your fingers.
- Cut this dough into small pieces of about 1 to 2 cm by 1 to 2 cm. Heat a large pot of water and cook the seitan pieces in it for 45 minutes.
- Drain them. You can do all this the day before and keep the drained seitan in the fridge. You can also freeze it at this stage!
- Peel and thinly slice the onion. Heat the oil in a saucepan and sweat the onion in it.
- Add the seitan pieces to brown them as well. When they are nicely golden, add the curry and deglaze with the broth. Pour in the coconut milk and let it simmer for 15 minutes on high heat so that the sauce thickens.
- Serve with basmati rice (120 to 160g for 2 people will be just right :) ).
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Seitan "Chicken" Curry
For: 2 serv.Difficulty: EasyPreparation: 25 minCooking: 1h15
Ingredients
For the seitan
- -gluten flour 140 (g)
- -all-purpose flour 50 (g)
- -nutritional yeast 20 (g)
- -vegetable broth 150 (mL)
- -soy sauce 3 (tbsp)
- -toasted sesame oil 1 (tbsp)
- -dried Provence herbs 1 (tbsp)
- -pepper
- -salt 1 (tsp)
For the sauce
- -olive oil 2 (tbsp)
- -curry 1 (tbsp)
- -vegetable broth 500 (mL)
- -coconut milk 400 (mL)
- -yellow onion 1
Steps
Steps
- Prepare the seitan: mix all the ingredients with warm vegetable broth. Knead the dough for about 5 minutes. It should not stick too much to your fingers.
- Cut this dough into small pieces of about 1 to 2 cm by 1 to 2 cm. Heat a large pot of water and cook the seitan pieces in it for 45 minutes.
- Drain them. You can do all this the day before and keep the drained seitan in the fridge. You can also freeze it at this stage!
- Peel and thinly slice the onion. Heat the oil in a saucepan and sweat the onion in it.
- Add the seitan pieces to brown them as well. When they are nicely golden, add the curry and deglaze with the broth. Pour in the coconut milk and let it simmer for 15 minutes on high heat so that the sauce thickens.
- Serve with basmati rice (120 to 160g for 2 people will be just right :) ).