Tag Archives: indian
Seitan with Peppers and Gravy
Seitan with Peppers and Gravy is the dish to make for the skeptics in your life – your “steak-and-potatoes” boyfriend, your traditional grandmother, that one co-worker that makes a lame twigs-and-leaves comment when you heat up your lunch. Think of this dish as the friendly ambassador of vegan cooking – it’s familiar, comforting and all-around delicious.
I only discovered seitan recently, but ever since, I’ve been absolutely hooked. Also known as “wheat meat”, seitan is high in protein, low in calories and an almost spot-on substitute for tender, juicy chunks of meat.
I adapted this dish from my grandmother’s recipe for Pepper Steak, using a batch of homemade seitan from this recipe at The Post-Punk Kitchen, but you can use store-bought seitan if you’re pressed for time. If you do decide to go the store-bought route, however, you’ll need to make the gravy separately.
Even I was shocked at how close the finished product came to the original – I think Grandma would be proud.
There are two big keys in the success of this dish – the first is to cook the green peppers until they are very soft, almost mushy. The second key is to serve this over white rice. I know, I know, brown rice is generally the healthier option, lower in carbohydrates and lower on the glycemic index, but it just doesn’t absorb the gravy the way good ol’ white rice does. In fact, I would argue that the best part of the whole thing is the gravy-soaked rice at the bottom of the bowl. It just isn’t complete without it – you gotta trust me on this one.
Seitan with Peppers and Gravy
Serves 4-6
1 lb. seitan, sliced and lightly browned
1 large onion, cut in half-moons
5 green bell peppers, cut into strips
Reserved simmering broth from seitan*
Corn starch + cold water
Garlic powder, to taste
Onion powder, to taste
Soy sauce, to taste
*If using store-bought seitan, make the gravy from 4 cups water, 4 cups vegetable broth and 1/4 cup soy sauce.
1. In a very large pan, cook the onion until golden brown and softened.
2. Add the simmering broth and green pepper strips, adding water if broth does not completely cover the peppers and onions. Bring to a simmer and cover.
3. Cook until the green peppers are very soft and almost falling apart. In a cup, combine corn starch and cold water to form a thick liquid, and pour in slowly, being sure to break up any lumps. The gravy will lighten and gradually thicken.
4. Reduce heat and add browned seitan. Add 1-2 tablespoons of soy sauce if desired.
5. Serve in a bowl or plate over white rice.
Nutrition per 1/4 Recipe, without rice: 281 calories, 5g fat, 32g carbohydrates, 30g protein.
Nutrition per 1/6 Recipe, without rice: 187 calories, 3g fat, 21g carbohydrates, 20g protein.
Curried Cauliflower and Potatoes
Early last week, I started a new “big girl” job near Princeton University. I am absolutely loving the work, and the people, but it’s a lot of hours and I am still learning how to balance everything. I’ve been eating a lot of veggie burgers lately.
I had definitely been missing the kitchen though, and I had come home a little late one night with Indian Food on the brain. Curt and I had celebrated with some take-out Indian the night before I started at the job, and I had absolutely fallen in love with my aloo gobi – a spicy mixture of cauliflower and potatoes. I was sold.
The thing that really stuck out to me in my restaurant dish was the contrast of textures between the cauliflower and potatoes – the cauliflower still had a slight crunch, but the potatoes were buttery and creamy and delicious. I used two Yukon gold potatoes (for maximum creamy results) and one massive head of cauliflower from the Farmer’s Market, but if you have some smaller heads, use two.
I was hesitant to call this “aloo gobi” since I took more liberties than usual when it came to the spices. I was out of ground coriander and not at all in the mood to pick some up, especially since I have a Costco-sized jar of curry powder in the pantry, but cooking is about making do with what you’ve got. Aren’t recipes really just suggestions, anyway?
This version of the classic Indian dish uses no oil – I added 1/8-1/4 cup of water if it started to stick to the pot, but when it came to taste, I didn’t miss it at all.
Curried Cauliflower and Potatoes
Serves 2
1 large head cauliflower, cut into florets
2 medium Yukon Gold potatoes, cubed
3 cloves garlic, pressed
1.5-inch piece of ginger, microplaned
4 tablespoons curry powder
2 teaspoons ground cumin
1 teaspoon turmeric (for that classic yellow color!)
1/2 teaspoon cayenne pepper
1/2 teaspoon salt (adjust to taste)
Fresh lime juice
1. Combine the ginger, garlic, spices, lime juice and 3-4 tablespoons of water to make a medium-thick paste. Stir well, and add to a large pot. Let the spice paste sit over medium to high heat until just fragrant.
2. Add the cauliflower florets and potato, stirring well so that the vegetables are coated well with the paste. Cover and cook, stirring occasionally and adding water in 2-tablespoon increments if the mixture starts to stick.
3. Cook mixture about 30-40 minutes, until potatoes are soft. Garnish with cilantro and a lime wedge, and serve, if desired, with basmati rice or hot roti.
Nutrition per Serving: 225 calories, 1g fat, 50g carbohydrates, 12g protein.
