Bethany's Vegan Kitchen

I tinkered with my base recipe to obtain this spicy, aromatic, curry flavoured seitan. You can adjust the heat to your taste, if you want that curry taste with no heat, use mild. Alternatively, if you want a spicer seitan, use hot curry powder. Get creative with how you use it; Slice the roll up for sandwich slices or in salads, break into pieces to make vegan curried “chicken” sandwich filling, or use the pieces in curries, stir fries, or on skewers for kebabs it’s totally up to you

Yield; One 650g/1.4lb(minimum) loaf/roll containing 1,148kcal – this equates to around 10 servings if sliced thinly Cook time; One hour

You’ll need;

1. 200g/7oz vital wheat gluten
2. 40g/1.5oz chickpea flour
3. 30g/1oz nutritional yeast
4. Two tablespoons of both medium curry powder and medium tikka masala powder
5. One tablespoon of turmeric
6. One teaspoon of cayenne pepper
7. Half a teaspoon of black pepper
8. 300ml hot water
9. 50ml light soy sauce
10. One tablespoon of tomato puree

Method;

• In a large mixing bowl, mix together the dry ingredients (the first seven listed) then in a measuring jug, mix together the wet ingredients (the last three listed). Once both are well combined, mix the wet ingredients into the dry
• Knead the dough well for at least five minutes, this will activate the gluten, you will be able to see and feel this as the dough will become more firm
• Wrap the dough in either foil, food safe cling film, muslin or cheesecloth. Tie off the ends, leaving a little room for it to grow
• Bring a large pan of water to a boil, once at a rolling boil, add the seitan then immediately reduce the heat to low. Cover with a lid and cook for one hour, turning occasionally
• Once cooked, remove from the heat, unwrap and leave to cool, alternatively slice and eat while hot