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Curried Seitan


Curried Seitan

This is elegant vegan cuisine at its best.

© 2008 Ashley Skabar, licensed to About.com, Inc.

Seitan is a vegan meat substitute prepared from Vital Wheat Gluten or high-gluten flour that is high in protein and has an excellent meat-like texture. This curried seitan recipe is easy to make and full of flavor and color. Even kids like this dish, whether served over rice or packed in a pita with vegetables. I prefer marinating my seitan overnight, as this yields the most flavorful and moist seitan.

Serves 4 as an entree

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes


  • 6-8 cups vegetarian chicken-flavored broth or water
  • 2 2/3 cup vital wheat gluten
  • 1 T. nutritional yeast
  • 1 T. curry powder
  • 1 T. salt
  • ¼ cup white wine
  • 1 ¾ cup water
  • For the Curry Sauce:
  • 2 cups and 2 T. rice milk
  • 1 T. flour
  • 1 T. curry powder
  • 1 t. salt
  • pinch cayenne pepper


1. Pour the vegetable broth or water into a large stockpot and bring to a boil.

2. In a medium-sized bowl, combine the vital wheat gluten, nutritional yeast, curry powder and salt. In another bowl, combine the white wine and water. Mix the wet ingredients into the dry with a wooden spoon and knead until forming a sponge-like, tough dough. Knead the dough until it is slightly pliable, about 2-3 minutes. Cut the dough into pieces about 3" x 1" in size.

3. In a lightly oiled skillet over medium-high heat, brown the pieces of seitan on both sides (this will keep your "meat" from falling apart in the broth). As the seitan pieces are browned, place them in the boiling broth and allow them to simmer for about 30 minutes, or until they have expanded and risen to the surface. Remove the seitan with a slotted spoon or spatula and place in a small ovenproof dish just large enough to fit the seitan.

5. While the seitan is in the boiling broth, make the curry sauce. Combine ¼ cup of the rice milk with the flour in a small saucepan over medium-low heat, stirring well until incorporated. Add the remaining ingredients and cook, stirring frequently, until the mixture is slightly thickened, about 3-4 minutes. Remove the pan from the heat.

6. Pour the sauce over the seitan and allow the mixture to cool slightly. Place in the refrigerator and allow the seitan to marinate for 1 hour to overnight.

7. Preheat the oven to 350 F. Allow the seitan to sit at room temperature for at least 15 minutes before baking.

8. Bake the seitan until slightly browned, about 20 minutes. Serve hot, spooning extra sauce over the seitan pieces.

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