Step 1

Place the seitan chunks in a bowl and add the vegan yogurt, ginger garlic paste, turmeric and ground black pepper. Mix until the seitan pieces are coated with the marinade spices. If you have time, set the marinated seitan aside for 15-30 minutes. Otherwise proceed to make the vegan pepper chicken right away.

Step 2

In a Dutch oven or saucepan, heat oil over medium heat. Add the onions, curry leaves and a pinch of salt. Saute until the onions soften and begin to turn brown, about five minutes.

Step 3

Add the marinated seitan to the pot and mix well. Continue to saute for five minutes or until the seitan has browned. Add tomato paste, garam masala and paprika, if using.

Step 4

Mix the spices and tomato paste into the seitan. Add mushroom stock and bring the sauce to a boil. Lower heat and continue to simmer for five minutes.

Step 5

Stir in the coconut milk and mix. Check seasoning and add more salt and ground black pepper if needed. Add cilantro and serve hot.