Feb 6, 2021

indian butter seitan


Time: 45 minutes
Dishes: large skillet, large bowl, air-fryer 

Hello, hello Dear Readers!

Excellent meal - and pretty easy, to boot! This  Indian meal is very tasty and it, too, comes with it's food lore.  Since I am using seitan, you can probably guess (or already know) that this dish is originally made with chicken. The story goes that the tandoori chicken at a restaurant was drying out as it sat waiting for customers to buy it, so the owner created a curry sauce to keep the dish tender. 

This sauce, like many North Indian sauces, tend to be made with tomato in some form or another, and this one is similar. It has tomato sauce and calls for cream. Since we are already marinating the seitan in a flavorful yogurt sauce (the tandoori part of the dish), I figured it would be great to just add it to the sauce and not need any cream at all.

This worked beautifully and tasted great! 

Be sure to make your own seitan and I give you the Making Monday version for making Easy Simple Seitan Loaf. It takes about 1 hour, including kneading, so there is no reason  not to make it. A few simple steps and you have tender, flavorful seitan, ready to make this dish.  

If you need inspiration for your weekly menu, check out ours HERE.


Speedy Cooking Tips:

  • Gather your ingredients.
  • Prepare the rice, if using.
  • Make the marinade first and marinate the seitan while you prepare the sauce.
  • Air-fry the seitan while the sauce simmers. 
  • Use your impeccably clean fingers to pluck the seitan from the marinade (or use a fork) and gently shake off excess marinade. 
  • Save the marinade for the sauce.

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Indian Makhani - Vegan Butter Seitan


Makes 4 servings 


Serve with rice or naan.

1 cup plain, nondairy yogurt

1-inch ginger, grated

4 cloves garlic, grated

1 teaspoon turmeric

1 teaspoon chili powder

1 pound seitan (Easy Simple Seitan or store-bought), cut into 1-inch pieces

1 tablespoon oil

1 medium onion, finely minced 

1/2 cup cashews

2 teaspoons garam masala

1 teaspoon ground cumin

2 cups vegetable broth

1 cup tomato sauce

4 whole cloves

1/2 cinnamon stick

1 tablespoon vegan butter or vegan ghee (optional)  

1. Marinade: Add the yogurt ginger, garlic, turmeric and chili powder to a large bowl. Mix well. Stir in the seitan pieces. Set aside.       

2. Onion: Add the oil to a large skillet over medium heat. Add the onion, cashews, garam masala and cumin. Cook until the onion is translucent, about 2 minutes. 

3. Sauce: Add the broth, tomato sauce, cloves and cinnamon stick to the Onion. Cook over medium heat for 15 minutes, partly covered.  

4. Air-Fry: Remove the seitan pieces from the marinade (save the Marinade). Either air-fry on 4000F for 10 minutes, or bake in the oven for 20 minutes on 450F. Add the reserved Marinade to the Sauce. Taste and add salt and pepper. Thin with water if needed. Stir in the seitan. Stir in the optional butter. Serve with rice or naan.  

© 2021 Copyright Zsu Dever. All rights reserved.

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Feb 1, 2021

making easy simple seitan loaf

Welcome to Making Mondays, dear Readers! 

This seitan recipe is definitely where you should begin with your seitan skills. It is simple, easy and very delicious. It does not have the unique seitan flavor that comes with over cooking, so it can adapt to the recipe you put it into much better than other recipes I've seen. 

The ingredients list is simple and the instructions are straightforward, but it is still tender and very tasty. This seitan is more neutral in flavor and therefore can be used in a variety of recipes. 

There is nothing odd or particular about this recipe and you can make it by hand or pop it into a bread machine or food processor (use the plastic blade).  

Most of my dishes that need seitan use this recipe (like Kettle Goulash , French Dip or Picatta), unless I need something stronger flavored or need a different texture, like the Pulled Seitan for my Pot Roast Charcuterie.  

There is a definite strategy for keeping the odd seitan flavor down - don't raise the temperature of the cooking liquid above boiling. If you do, the seitan has a strong, odd flavor. That means, no steaming it, either, because steam is hotter than boiling water.

Make sure you use vital wheat gluten like this one HERE, otherwise you will not make seitan, but perhaps bread. That is the brand I buy when I am out, otherwise, I order a 25 pound bag from Azure Standard, who deliver to most places monthly. 

When you measure your gluten flour, stir it before measuring or sprinkle it into the measuring cup. That way the flour is not packed. If you just scoop, you can over measure by as much as a half a cup! That will lead to dense, rubbery seitan.

Get your fingers a little messy and make seitan - it tastes better, with a better texture and better price than buying seitan in little packages. 

Below is the step by step.



(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF:  choose Save as PDF in Destination drop-down, instead of a printer.)

Making Easy Simple Seitan

Makes 1 loaf or 8 cutlets; doubles easily 


1. Broth mixture: Add the ingredients to an instant pot and  bring to boil on the saute setting, or bring to boil in a pot on the stove and transfer to a slow cooker. 

4 to 6  cups water

1 tablespoon tamari 

1 bay leaf

2. Liquid mixture: Add the ingredients to a measuring cup and mix:

1 cup water

1 tablespoon olive oil

3. Flour mixture: Add the ingredients to a medium bowl and mix:

1 1/4 cup vital wheat gluten (stir flour before measuring)

2 tablespoons chickpea flour

2 tablespoons Easy Savory Broth Mix

2 tablespoons nutritional yeast flakes

3/4 teaspoon salt

4. Knead: Mix the Liquid mixture into the Flour mixture and knead for 3 to 5 minutes to develop the gluten.  Either form into a loaf about 1.5 inches thick or slice into 8 pieces and roll as thin as you like (1/4 -inch thickness is ideal for cutlets).

5. Cook: add the loaf or the cutlets to the simmering Broth mixture and reduce the temperature to barely simmering. In a slow cooker, cook on medium to high, covered.  Cook for 45 to 60 minutes, until firm to the touch. Cool before using. Freezes well. Keep in the fridge in the broth for up to 1 week.  

NOTE: If cooking on the stove top make sure not to boil the broth while cooking the seitan or the seitan will have a unique flavor. Keeping the cooking below boiling keeps this unique flavor to a minimum.

© 2021 Copyright Zsu Dever. All rights reserved.

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