Bethany's Vegan Kitchen

This chicken curry flavoured seitan makes for a great high-protein vegan snack. It’s also great to eat on sandwiches, with salads or in wraps. This a combination of both my chicken seitan recipe and curry seitan recipe, combining the two in this delicious recipe. I absolutely love seitan, and usually make some every single Sunday. It’s tasty, versatile and pretty cheap to make too. You can see a full list of my recipes featuring seitan by clicking on the tag “seitan”.

You’ll need;

1. 200g vital wheat gluten
2. 40g chickpea flour
3. 30g nutritional yeast
4. Two tablespoons of curry powder
5. Two tablespoons of tikka masala curry powder
6. One tablespoon of ground turmeric
7. One teaspoon of cayenne pepper
8. Half a teaspoon of salt
9. 350ml hot meat-free chicken stock, I used meat-free chicken stock by Oxo
10. One tablespoon of tomato puree

Method;

• Start by adding the vital wheat gluten, chickpea flour and nutritional yeast into a mixing bowl. Then add the curry powder, turmeric, cayenne pepper and salt into the mixing bowl and give everything a good mix to combine
• Next, mix the hot stock together with the tomato puree until everything has dissolved. Pour the stock into the mixing bowl, then mix until a dough forms
• Now you can begin kneading the dough. The dough should be wet, but shouldn’t stick to your hands. Knead the dough for a few minutes, you should notice the dough becoming firmer as you knead it
• Now it’s ready to wrap and cook. Wrap the dough in either PVC-free cling film, baking paper, foil, or muslin, then securely tie off the ends. Bring a saucepan of water to a gentle simmer and place the wrapped dough inside. Pop a lid on the saucepan and reduce the heat to the lowest setting. Cook for one hour, or until the seitan is firm

Once cooked, leave the seitan to cool to room temperature. I like to pop it in the fridge and then slice it once it’s chilled, as you can get thinner more uniform slices this way