Vietnamese Seitan Curry Serves 4 This spicy curry contains seitan, a high-protein meat alternative made from wheat gluten.

Prep Time: 10 minutes
Cooking Time: 15 minutes


1 tablespoon curry paste


2/3 cup vegetable stock or water


3 cloves garlic, minced


1 teaspoon turmeric


1 teaspoon coriander


1 teaspoon cumin


1 teaspoon cinnamon


Pinch of cayenne powder


1 yellow bell pepper, chopped


1 small zucchini, cubed


2 cups seitan, chopped


1/3 cup unsweetened soymilk


3 tablespoons fresh cilantro, minced

1. Discard top of lemongrass stalk. Crush stem with a knife and chop finely. Set aside.

2. Heat a large skillet over medium-high heat. Add curry paste and 6 tablespoons stock. When hot, add garlic, spices and lemongrass. Cook 1 minute. Add pepper; cook 2 minutes, stirring. Add zucchini; cook 1 minute. Add remaining vegetable stock and simmer 5 minutes covered. Add seitan; cook 2 minutes.

3. Stir in soymilk; cover and cook 5 minutes. Remove from heat, stir in cilantro and serve.