Monday, March 31, 2014

Indian Spiced Seitan Flatbread

Recipe by Jared from The Laughing Vegan

picture of Indian Spiced Seitan Flatbread
My initial gameplan was to infuse the seitan with a lot of flavor. I've been cooking a lot of warm, smoky Indian food lately and decided to go that route. Once I started to crumble the seitan into the pan, I could smell the effervescent peppery bits already baked into the wheat gluten. This naan came together nicely, and caramelized onions were the perfect topper. I legitimately enjoyed the flavor and texture of this crumbled seitan!

Makes one flatbread.

Essentially serves two/three as an appetizer, serves one as a meal.

  • 1 tsp oil
  • 1/2 package Upton's Naturals Ground Seitan
  • 1/4 tsp tumeric
  • 1/2 tsp curry powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp ground cardamom
  • 1/4 tsp cayenne pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1 tsp minced ginger, fresh
  • 2 tsp tomato paste
  • 2 tsp tamarind concentrate
  • 3/4 cup vegetable broth
  • 2 Tbsp carmelized onions, prepared
  • 1 vegan naan flatbread

  1. Preheat oven to 450.
  2. Heat the oil in a small saute pan over medium heat. Crumble in the ground seitan. Allow it to cook for about 5 minutes, stirring occasionally, until it starts to brown.
  3. Add in all the dry spices. Toss to coat the seitan and cook for 1 minute. 
  4. Add in ginger, tomato paste, tamarind, and veg broth. Allow to reduce until a nice sauce coats the seitan, about 5 minutes.
  5. Spread the seitan onto the naan. Top with carmelized onions.
  6. Bake for about 10 minutes, until light brown.
  7. Serve and enjoy!

Find out where you can get your Upton's Naturals seitan here.