Baking & cooking with an enthusiastic amateur

Seitan Tikka Masala

This can be ready in less time that it takes for you to get delivery!

This can be ready in less time that it takes for you to get delivery!

I’ve been ordering far too much Indian food lately. Earlier this week was probably the third time in a month, which is hitting the point of excessive. As nice as the delivery person is, it’s not worth the $30 bill each time for a pile of tasty but dairy-heavy, mostly-fried food.

Tikka masala is one of my favorite Indian dishes. The creamy red sauce, when done right, is heavenly. I wanted to make a vegan version of it so I could share it with my best friend who doesn’t eat meat. Most recipes I saw called for heavy cream and yogurt, but I substituted coconut milk. I’m not fond of soy-based dairy substitutes and coconut milk is creamy and delicious. Always a winner in my book!

Cilantro makes a great garnish for this dish.

Cilantro makes a great garnish for this dish.

Seitan Tikka Masala

8 oz of seitan (such as one package of Upton’s Original Seitan)

3/4 cup light coconut milk

8 oz can of tomato sauce

1 onion, cut into thin slices

2 cloves garlic, minced

1/2 tablespoon vegetable oil

3/4 teaspoon garam masala

1/4 teaspoon paprika

1/4 teaspoon coriander

1/4 teaspoon turmeric

1/8 teaspoon cumin

Chopped cilantro (optional)

If necessary, break up the seitan into bite-sized pieces. Place in a bowl, season with salt & pepper, and pour 1/4 cup of the coconut milk over it. Cover with plastic wrap and place in the fridge.

Meanwhile, heat the canola oil in a nonstick skillet over medium-high heat. Add the onions and stir frequently for 8-10 minutes, until they are translucent, soft, and starting to brown. Reduce the heat to medium and add the garlic. Cook for about a minute.

Remove the onions and garlic; add the chunks of seitan. Brown the seitan on all sides, which will take about 6 minutes. Pour in the remaining 1/2 cup of coconut milk and tomato sauce. Bring to a simmer. Add the spices and the onion & garlic. Cook for 5-8 minutes, until the sauce has thickened significantly.

Makes three servings. Garnish with cilantro and serve over basmati rice or with naan (not included below).

Cost per serving: $2.41

Nutrition per serving: 210 calories, 8g fat, 3.5g saturated fat, 14g carbohydrates, 1g fiber, 20g protein

On Tweaking:

  • Regular coconut milk will work in this, but substituting it in will vastly increase the calories and saturated fat
  • I planned to use ginger in this, but ended up forgetting! Adding a little bit of fresh grated ginger along with the garlic would be splendid

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This entry was posted on August 10, 2013 by in Dinners, Everything Vegetarian, Meat-Free, Vegan Fare, Vegetarian Main Courses and tagged , .
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