This Indian style seitan works well in all dishes but is wonderful when used in curries. It is also wonderful sliced and served in sandwiches or as part of Sunday dinner with an Indian twist.

INGREDIENTS

1 cup vital wheat gluten,  you can buy it here

2 heaped tablespoons Vitalite, or other vegetable spread

1/2 medium onion, approx 100g

2 cloves garlic

1 square inch ginger, chopped

2 tablespoons light soy sauce

1 tablespoon tomato puree

1 teaspoon chiili powder (substitute for paprika if you do not like it hot)

1/2 teaspoon turmeric

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon garam masala

Pepper to season

A little water, if needed

METHOD

Preheat the oven to 150 degrees Celsius

Put all of the ingredients in a food processor and process until the dough comes together. You should not have to add water, but if the mixture seems to be too dry, add a little water until the dough is formed. It should not be too wet.

Turn out onto a board and kneed for 4-5 minutes to allow for the gluten strands to form.

Roll into a sausage shape and wrap well in tin foil so that no air can escape.

Bake for 1 hour, remove from the oven and let it return to room temperature before removing the foil.

This is now ready to use in your recipes.

SERVING SUGGESTION : As main picture shows.

Chop the Seitan into chunks and place on skewers with some chopped onion and mushrooms. Brush with oil and place under a hot grill for 3-4 minutes, turning occasionally. Also used in my recipe for Tandoori Seitan Dhansak

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