½ tbsp paprika
1 tsp chili powder
2 tbsp garam masala
1 ½ tbsp lemon juice
4 cloves garlic, minced
1 tbsp ginger, grated
½ cup cilantro leaves
1 6 oz container plain soy yogurt
1 batch seitan dough (I used the simple seitan recipe in Veganomicon)
1. Blend all marinade ingredients in a food processor or a high speed blender until smooth. Season with salt to taste.
2. Cut the seitan dough into bite sized chunks. Place these into a bowl with the marinade and mix thoroughly. Cover and marinade for 6-8 hours.
3. Set your grill to medium heat/flame or heat your oven to 400F. Grill, covered, for 10 minutes per side or roast on an oven rack above a baking tray for 15-20 minutes.
Seitan Tikka Masala
1 tbsp canola oil
1 onion, finely chopped
¼ tsp cardamom
2 garlic cloves, minced
1 14oz can crushed tomatoes
¼ tsp ground cinnamon
1 tbsp garam masala
½ tsp chili powder
1 tsp brown sugar
1 14oz can coconut milk
1 tbsp ground almonds
1 recipe seitan tikka
1 tbsp chopped cilantro leaves for garnish
1. Heat the oil in dutch oven or heavy sauce pan over medium heat. Add the onion and sauté until lightly browned. Add the cardamom and garlic and cook for 1 minute, then add the tomtoes and cook until the sauce thickens (about 5 minutes).
2. Add the cinnamon, garam masala, chili powder, and sugar to the sauce and cook for 1 minute. Stir in the coconut milk and almonds, then add the cooked seitan tikka. Gently simmer for 30 minutes. Garnish with the chopped cilantro.
Cooking at the Pacific Outpost 