How long does seitan vindaloo [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can seitan vindaloo [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make seitan vindaloo [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is seitan vindaloo [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does seitan vindaloo [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Seitan Vindaloo
[Vegan]

CE By: Cathy Elton

Author Bio

Cathy Elton is a Brooklyn–based writer whose blog focuses specifically on heart-healthy food. She came... Read More

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Seitan (Plant Protein)

Seitan Vindaloo [Vegan]

134

3 - 6

Dairy Free

Vegan

Vindaloo is an Indian dish from the Goa region, and is known for being fiery hot. It’s usually made with chicken or lamb, but seitan makes a great stand-in and really absorbs the flavors of the vindaloo paste. My vegan version is heart healthy, with only a tablespoon of oil... Read More

Ingredients You Need for Seitan Vindaloo [Vegan]

1 small onion
3 fresh hot peppers (preferably serrano), halved and seeded
1-inch piece of ginger, peeled and cut into chunks
4 cloves garlic
1/4 cup vinegar (cider or white wine)
2 dried hot red chiles, soaked in water for 15 minutes (omit if you don’t like spicy food)
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 tablespoon canola oil
1 teaspoon black mustard seeds
1-inch piece cinnamon stick
5 cardamom pods
1 large or 2 medium carrots, chopped (about 2/3 c.)
1 green bell pepper, chopped
1 8-ounce package seitan, drained and cut into bite-size pieces
1 15-ounce can diced tomatoes, undrained
1/2 cup water
1 teaspoon lemon juice
1 teaspoon sugar
1/2 teaspoon salt

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How to Prepare Seitan Vindaloo [Vegan]

To make the vindaloo paste, put the first 11 ingredients (through the cayenne pepper) in a food processor and process until smooth.
Heat the oil in a large skillet or dutch oven. Add the mustard seeds, cinnamon and cardamom pods and cook for 1 minute or until the mustard seeds pop. Add carrots, green peppers and seitan, and cook over medium heat for 3 minutes, stirring constantly. Add your vindaloo paste and cook, stirring, for 10 minutes. Add the tomatoes, 1/2 c. water. lemon juice, sugar and salt. Cover, reduce heat and simmer for 30 minutes or until carrots are tender. (Add another 1/4 c. water if the mixture gets too dry.)

Notes

If you happen to see any of the cardamom seeds in the finished dish, take them out. It’s kind of a drag to bite into them.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Comments:

JP Case says:

April 2, 2014 at 6:51 pm

This was my first foray into the world of seitan, and the flavour of this dish is quite good – but even with the dried chiles it\’s fairly mild for a vindaloo.
Jaime Quan says:

January 28, 2014 at 2:08 am

Mirna Wong

Comments are closed.

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