seitan butter chicken

This vegan butter chicken transforms the popular Indian dish into a plant-based version using seitan as the main protein. Seitan, made from wheat gluten, provides a meaty texture that works remarkably well as a chicken substitute when properly kneaded and cooked. The dish combines two main components: seitan "chicken" pieces and a rich, aromatic gravy.

Vegan Butter Chicken

Wheat Gluten

Nutritional Yeast

Garlic Powder

Onion Powder

Smoked Paprika

Salt

Pepper

BBQ Seasoning Mix

Soy Sauce

Water

Veggie Broth

Olive Oil

Bay Leaf

Cinnamon

Cloves

Cardamoms

Garlic cloves, chopped

1-inch Ginger, chopped

Onions, sliced

Tomato Puree

Turmeric Powder

Coriander Powder

Cumin Powder

Coconut Cream

Cilantro,

Mix Dry Ingredients

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.

Add Wet Ingredients

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

Knead Dough

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

Form Pieces

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

Simmer Seitan

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

Drain Seitan

Turn off the heat. Remove and drain the pieces.

Brown Seitan

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.

Preparing the Seitan 'Chicken' Pieces

Toast Spices

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.

Cook Aromatics

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.

Add Seasonings

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.

Combine Components

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.

Finish Dish

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.

Preparing the Gravy

This vegan butter chicken is incredible! The seitan texture is spot-on, and the gravy is rich and flavorful. My non-vegan family couldn't believe it wasn't the traditional version.

Perfect recipe! The detailed instructions for kneading the seitan made all the difference. The spice blend is authentic and the coconut cream adds the perfect richness.

As someone who recently went vegan, this recipe really hit the spot! The gravy is absolutely divine and the seitan preparation method creates the perfect texture.

Being Indian, I was skeptical about a vegan butter chicken, but this recipe nailed it! The spice combinations are authentic and the seitan works beautifully as a protein substitute.

This recipe is a game-changer! The step-by-step instructions are clear and easy to follow. The result is a creamy, flavorful dish that satisfies my butter chicken cravings perfectly.

https://www.youtube.com/watch?v=umV8Lq9nB1M

Learn how to make delicious vegan butter chicken using seitan as a meat substitute.

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Top 1 seitan butter chicken recipes from across the web

The most viewed seitan butter chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Butter Chicken

The most viewed seitan butter chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine