Vegan Seitan Korma

This one goes out to vegans who miss or have never tried cream- and yogurt-based curries. This is along the lines of restaurant chicken korma as I remember it from before my days as a vegan. There are a lot of ingredients that most people don't normally have on hand, but this is worth it. Garnish the curry with cilantro leaves, cashew meal, and coconut flakes. Serve over basmati rice. Enjoy!

• Preparation Time: 45 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 20 mins
• Calories: 455 Calories

Ingredients

• 1 teaspoon ground white pepper
• 1 teaspoon salt
• 1 tablespoon salt
• 1 teaspoon garlic powder
• 3 cloves garlic, minced
• 6 cups water
• 2 bay leaves
• 1 teaspoon ground cumin
• ¼ cup soy sauce
• 1 teaspoon cayenne pepper
• 1 ¾ cups water
• 1 teaspoon ground turmeric
• 3 limes, juiced
• 1 tablespoon onion powder
• 2 tablespoons peanut oil
• 1 (28 ounce) can diced tomatoes
• 1 teaspoon ground coriander
• 1 tablespoon ginger paste
• 1 (13.5 ounce) can coconut milk
• 1 medium yellow onion, diced
• ¼ cup coconut flour
• 1 shallot, diced
• ¾ cup cashews
• ¼ cup almond meal
• 2 cups wheat gluten
• 2 tablespoons almond meal
• ¼ cup chickpea flour
• ¼ teaspoon fenugreek seed powder
• 2 tablespoons fenugreek leaves

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Place cashews on a baking sheet lined with parchment paper.

Step 2

Roast in the preheated oven until slightly browned, 5 to 10 minutes. Leave oven on and transfer cashews to a bowl to cool. Retain parchment paper-lined baking sheet.

Step 3

Combine water, soy sauce, salt, and bay leaves in a large saucepan and bring to a boil, about 5 minutes. Reduce to a simmer.

Step 4

While broth simmers, combine wheat gluten, coconut flour, almond meal, chickpea flour, onion powder, cumin, garlic powder, salt, and fenugreek powder in a bowl. Add water and knead for 2 minutes. Allow dough to stand 5 minutes; knead again for an additional 2 minutes. Place seitan dough on a work surface and cut into 1/4-inch thick cutlets. Pound the cutlets flat using a kitchen mallet or rolling pin.

Step 5

Add seitan cutlets to the simmering broth. Cook at a low simmer, without vigorously boiling, for 15 minutes.

Step 6

Meanwhile, heat peanut oil in a 4-quart pot over medium heat. Add onion and shallot and cook for 3 minutes. Add garlic, ginger paste, and cayenne pepper; cook until onion is translucent, about 5 minutes more. Add tomatoes, cumin, coriander, turmeric, white pepper, and salt. Stir in lime juice and bring mixture to a boil, 3 to 5 minutes.

Step 7

Place cooled roasted cashews in the bowl of a food processor and blend to a coarse meal.

Step 8

Add 1/4 of the cashew meal to the pot with the onion mixture. Add coconut milk, coconut flour, and almond meal and reduce heat to low. Stir korma sauce until well combined.

Step 9

Fill a blender halfway with korma sauce. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining korma sauce. Place pot over medium heat and bring to a simmer. Add fenugreek leaves.

Step 10

Cut about 2/3 of the seitan cutlets into 1/4-inch cubes and add to the pot with the korma sauce. Turn off heat and allow to stand for 10 minutes.