Curried Seitan

There’s a huge variety of curry recipes from a number of different cuisines. This vegan version of Chinese curried beef and potatoes is quick and easy.
Yield 4-6 servings
Time 45 minutes
  • paper towels
  • wok or heavy-bottomed frying pan with lid
  • wooden spoon
  • plate
  • knife
  • small bowl
  • small whisk
  • 2 T peanut or sesame oil
  • 1 pound beef-style seitan
  • 1 medium onions, halved and thinly sliced
  • 4 cloves garlic, minced
  • 4 medium potatoes, peeled (optional) and cubed
  • 2 c vegetable broth or water
  • 2 T soy sauce
  • 1 T curry powder
  • 1 T sugar
  • 1 t salt
  • pepper
  • 1 T arrowroot or cornstarch
  • 1 T water

Press the seitan with paper towels to dry, then cut into bite-sized pieces.

Heat 1 T oil of medium-high heat, add seitan, and sauté, stirring frequently, until golden brown. Transfer to plate.

Heat the remaining T oil, add sliced onions, and sauté for 2 minutes, stirring frequently. Add garlic and cook another 30 seconds.

Add seitan, potatoes, broth, soy, and spices. Mix well, bring to boil, then reduce heat to medium and cover.

Simmer, stirring occasionally, for 20 minutes. Add more broth as needed to keep it a bit saucy.

Meanwhile, whisk together the arrowroot and water. When the  until potatoes are tender, reduce heat to medium-low, add arrowroot, and continue cooking and stirring for a minute or two, until thickened.

Serve hot.

Notess Chinese Vegan KitchenAdapted from the recipe for “Curried seitan with potatoes and onions” in Donna Klein’s The Chinese Vegan Kitchen.

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Vegan curried beef