Seitan is becoming more popular as a meat alternative, but what is it?! Pronounced “say-tan” it is a vegan meat substitute made entirely out of hydrated gluten, the main protein found in wheat. It is sometimes also called wheat gluten, wheat meat, wheat protein or just gluten. It is becoming more readily available in supermarkets and high-street shops, there are even recipes online to make your own! It’s really versatile and we have the perfect recipe for beginners. Not only is it tasty but it is also perfect for Curry Week which is in October each year.
Cooking Time: Approx 45 minutes
- 100g Seitan
- 120g Onions – Peeled and finely diced
- 400g Aubergine – Cut into 1.5cm pieces
- 160g frozen peas
- 240g of chopped tomatoes
- 200ml tap water
- Heaped teaspoon of pureed garlic
- Heaped teaspoon of pureed ginger
- 1 small geen chilli – Deseeded and finely chopped
- 1 teaspoon of tumeric
- 1 teaspoon of garam masala
- 1/2 teaspoon of nigella seeds
- 2 tablespoons of chopped fresh coriander
- Juice of half a lemon
- 4 tablespoons of olice oil
- Salt and pepper to season
Break up the seitan either with a knife or in a food processor on pulse setting. It should resemble coarse breadcrumbs.
Place the chopped aubergine on a tray and roast in a hot oven (around 180 degrees) with 2 tablespoons of the olice oil for 15 minutes or until it is tender.
Heat the remaining oil in a suitable pan, add the diced onions and cook for approx 10 minutes until they are soft and starting to brown.
Add the ginger and garlic purees and chopped green chilli. Cook for a further 3 minutes.
Add the seitan to the pan and cook for a further 5 minutes.
Add the roasted aubergine, tumeric, garam masala, chopped tomatoes and water. Bring to the boil then reduce the heat and simmer for 10 – 15 minutes or until the sauce starts to thicken.
Add the frozen peas and simmer for a further 10 minutes.
Season with salt, pepper and the lemon juice.
Garnish with the nigella seeds and coriander and serve with wholegrain rice.