Step 1

In a large mixing bowl, combine 1/2 cup wheat gluten, 2 tablespoons nutritional yeast, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, salt, pepper, and 1 teaspoon BBQ seasoning mix.

Step 2

Add 1 teaspoon soy sauce and 1/2 cup warm water. Using a spatula, combine the dry and wet ingredients.

Step 3

Switch to using your hands and knead the dough well for 7-10 minutes. A well-kneaded seitan should be meaty and elastic.

Step 4

Tear the seitan into smaller chunks (around 1-inch pieces) and set aside.

Step 5

Heat a saucepan and add 4 cups veggie broth. Bring to a simmer. Add the seitan chunks and gently simmer for 8-10 minutes.

Step 6

Turn off the heat. Remove and drain the pieces.

Step 7

Heat a pan over medium heat. Add 1 tablespoon olive oil. Once hot, add the seitan pieces and sauté for 4-5 minutes or until browned. Transfer to a bowl and set aside.

Step 8

Heat the same pan over medium heat. Add 1 tablespoon olive oil. Once hot, add 1 bay leaf, 1 cinnamon stick, 4 cloves, and 3 cardamoms. Stir and sauté for 2 minutes or until fragrant.

Step 9

Add 4 chopped garlic cloves, 1-inch chopped ginger, and 2 sliced onions. Stir and sauté for 3-4 minutes or until the onions turn golden brown.

Step 10

Add 1/2 cup tomato puree, 1/4 teaspoon turmeric powder, 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder, and salt. Mix well, cover, and cook for 8-10 minutes over low heat, stirring occasionally.

Step 11

Open the lid, add 1 cup water and mix well. Add the browned seitan pieces and mix. Cover and cook for 5 minutes over low-medium heat.

Step 12

Turn off the heat. Add 1/4 cup coconut cream and 1/4 cup freshly chopped cilantro. Stir gently. Serve your vegan butter chicken over rice, roti, or naan.