Flavorful Indian vegan 'Butter Chicken' with seitan based on a creamy cashew sauce. Served with delicious smelling basmati rice and addictive naan bread.
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 3Servings
Calories 593kcal
Ingredients
FOR THE BUTTER CHICKEN:
200gSeitanI use alberts Seitan NATUR Alternatively use a can of chickpeas
Prepare Basamti rice according to package instructions.
Cut seitan into bite-sized pieces and set aside. Prepare a shallow bowl or plate lined with paper towels.
200 g Seitan
Heat medium pan with frying oil and fry or "deep fry" seitan on both sides until golden brown. Remove from pan and place in bowl with paper towels to remove excess fat. Set aside.
15 ml Frying oil or coconut oil, 200 g Seitan
In the same pan for the BUTTER CHICKEN vegan heat margarine, sauté onion (shallot) and garlic in it for about 2-3 minutes until translucent. Add all the spices and the freshly grated ginger. Stir briefly and deglaze with the vegetable broth.
1 Piece Shallot, 2 Piece Garlic cloves, 28 g vegan margarine, 2 Piece Bay leaves, 3 tbspn Garam Masala, 1 tbspn Cumin, ½ tbspn Cinnamon, ½ tbspn Turmeric, ¼ tbspn Chili powder or 1 Birds Eye Chili, 2 tbspn freshly grated ginger, 300 ml Vegetable broth
Season with salt and simmer over medium heat.
Sea salt to taste
Meanwhile, place all ingredients for the CASHEW SAUCE in a high-powered blender and blend on the strongest setting for 60 seconds to make a creamy sauce.
250 ml Almond milk or another vegetable milk, 125 ml Coconut cream, 250 ml Tomatoes Passata, 1 tbspn Coconut blossom sugar, 1-2 tbspn Cornstarch, 15 ml Lemon juice, 120 g Cashews
CASHEW SAUCE to the simmering vegetable broth with the spices and add the fried seitan. Stir, let it get really hot again and serve immediately.
Serve with basmati rice, fresh Naan and coriander.
Basmati rice, Naan bread, Fresh coriander
Lasts up to 3 days in the refrigerator or 1 month in the freezer. It is best to heat in steamer.