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.
