Tandoori Seitan
2 packages of seitan (I use Whitewave, traditionally seasoned)
1 (12 oz) tub of vegan sour cream (I use Tofutti)
2-3 cloves of minced garlic
2 tablespoons minced ginger
2/3 cup chopped onion
2 teaspoons paprika
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon coriander
1 teaspoon garam masala
1 teaspoon cayenne (or to taste! I like it hot!)
1 1/2 tablespoons lemon juice (or more if you like)
1 tablespoon coconut oil
Drain and wash the seitan. (I then boil water in a pot and place the seitan in it and let it simmer for about 3 to 5 minutes, just to soften it up. I don't know if this is necessary though. I then drain the seitan and let it cool.) Cut the seitan into bite size pieces.
In a large container mix the vegan sour cream and lemon juice.
Add the garlic, ginger, and onion to the sour cream/lemon juice, and mix well.
Add all of the dry seasonings to the sour cream mixture: paprika, salt, cumin, turmeric, coriander, garam masala, and cayenne. Mix well.
Add the seitan to the sour cream mixture and mix well so the mixture covers all of the seitan.
Cover the container and let it marinate in the refrigerator overnight or for at least an hour.
Place a little coconut oil in a large pan (I'm sure olive oil or another oil would be fine to use instead). Place all of the seitan pieces in the pan and cook on medium-high until the sides of the seitan start to get a little brown. I cook it for about 15-20 minutes, but it's possible to cook it until it is even more golden (more tandoori-like)--matter of taste. Turn the seitan over occasionally.
Pour the rest of marinade on top of seitan and cook until everything is heated up.
Serve on brown rice (or rice of your choice).
SO HOW'D IT GO?
The spices were a good combo, but I wasn't a fan of this. It just kind of had a weird after-taste.
this was pretty good, i used tofu instead of seitan, i think i'll try it with seitan the next time for a better consistency. thanks for sharing!
Actually tandoori isnt indian is pakistani, but is a great recipe.
...*Actually*, "tandoori" refers to a tandoor oven, which is used in Indian, Pakistani, Turkish, Iranian, etc. cuisine.
Tandoori chicken, for instance, originates with an Indian chef in the 1940s. This recipe replicates, quite well actually, the cuisine that one would expect to come out of a tandoor oven.
Just thought you might like to know.
I used tofu instead of seitan because I always feel like I should make my own seitan...cooking guilt! The tofu turned out fine although I think it might be good to freeze it first to give it a firmer texture. I used plain soy yogurt instead of sour cream and I thought the sauce was still thick enough although the water from the tofu diluted it a bit. The spices were just right although I could've done with a bit less ginger. Don't skimp too much because it's an integral part of the flavor. I added peas and served it over basmati rice. I think if I make it again, I'd try it with seitan and would partially cook the onions before adding them to the marinade.
Actually tandoori isnt indian is pakistani, but is a great recipe.
holy cow this is delicious. I used tofu instead of seitan and marinated for about 1.5 hours. The marinade resembled a thick peanut sauce, and after 20 minutes of frying the tofu, it was beatuifully crusty and tasty looking.I even burnt it a little but it just made it tastier. oh yeah!
Instead of using tofutti, I used the 'sour dressing' recipe from Joanne Stepaniak's book "the Vegan Deli". (That is a great recipe as well)
I served this with rice and dahl and pita bread and it was a winner.
Not sure why this only has 3 stars.....it was very good....different....
However, I left out a few of the spices....
ginger - completely overlooked it in the recipe, which is ok....not my favorite
turmeric - didn't have any
coriander - don't like it
I used everything else and marinated for about 6 hours.....added broccoli while sauteing and served over rice....I took a picture, but it didn't look very pretty....super yummy though!
I made this last night, sort of. I couldn't access vegweb last night for some reason so I had to go by memory. All I did was add the spices to the sour cream and marinated my "chicken" in it (PC World's Best Meatless Chicken Breasts). Totally forgot the garlic, ginger and onion....but even still, it was really good, and I bet by following the actual recipe it will be phenomenal. I will take a picture the next time I make this properly!