Vegan Seitan Curry with Rice recipe

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Ingredients

⅓ cup basmati rice
1 small zucchini, cubed
½ onion, cubed
4 ½ ounces seitan beef, sliced
1 teaspoon pure coconut oil
1 tablespoon cumin
1 tablespoon ground coriander
1 teaspoon curry powder
½ teaspoon salt
½ teaspoon ground turmeric
1 pinch ground black pepper
1 pinch garlic powder
⅔ cup water

Nutrition Info

546.7 calories
carbohydrate: 80.8 g
cholesterol: : -
fat: 10.8 g
fiber: 7.7 g
protein: 36.3 g
saturatedFat: 5.2 g
servingSize: -
sodium: 1600.2 mg
sugar: 8.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Soak basmati rice in 1/2 cup cold water for 30 minutes. Drain.

  2. Combine zucchini and onion in a pot of water, bring to a boil, and boil for about 20 minutes. Drain. Place in a blender, blend until smooth.

  3. Pour pureed zucchini mixture into a pot over medium heat. Add seitan, coconut oil, cumin, coriander, curry powder, salt, turmeric, pepper, and garlic powder. Simmer until sauce is thick, adding a tablespoon of water from time to time to prevent burning, about 30 minutes.

  4. Meanwhile, combine 2/3 cup water and soaked rice in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

  5. Serve seitan with hot rice.

Recipe Yield

1 serving

Recipe Note

A lovely vegan curry with seitan. The longer the seitan cooks, the more flavorful it gets.

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