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Photo of vegan pepper chicken in bowl.
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5 from 1 vote

Vegan Indian Pepper "Chicken"

This Indian-style vegan pepper chicken is loaded with flavor from ground black pepper and garam masala, with chunky seitan subbing for the chicken. Coconut milk makes the sauce creamy and adds more yum!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Curry
Cuisine: Indian
Diet: Vegan, Vegetarian
Servings: 4 servings
Calories: 134kcal
Author: Vaishali · Holy Cow Vegan

Equipment

  • Bowl
  • Wide saucepan or Dutch oven

Ingredients

  • 8 oz seitan (use unflavored or traditional seitan. Tear it into chunks).
  • ¼ cup vegan yogurt (unsweetened)
  • ½ teaspoon turmeric
  • ½ to 1 teaspoon ground black pepper (tweak this to your preference. You can add less at first and more later in the recipe).
  • 1 tablespoon ginger garlic paste (sub with four cloves garlic and a ½-inch knob of ginger, crushed into a paste).
  • 1 medium red onion
  • 2 sprigs curry leaves (use 2 tablespoon cilantro as a substitute)
  • 2 tablespoon tomato paste
  • 1 teaspoon garam masala
  • 2 cups mushroom stock (or vegetable stock or water)
  • ¼ cup full fat coconut milk
  • 2 tablespoons cilantro

Instructions

  • Place the seitan chunks in a bowl and add the vegan yogurt, ginger garlic paste, turmeric and ground black pepper. Mix until the seitan pieces are coated with the marinade spices. If you have time, set the marinated seitan aside for 15-30 minutes. Otherwise proceed to make the vegan pepper chicken right away.
  • In a Dutch oven or saucepan, heat oil over medium heat. Add the onions, curry leaves and a pinch of salt. Saute until the onions soften and begin to turn brown, about five minutes.
  • Add the marinated seitan to the pot and mix well. Continue to saute for five minutes or until the seitan has browned. Add tomato paste, garam masala and paprika, if using.
  • Mix the spices and tomato paste into the seitan. Add mushroom stock and bring the sauce to a boil. Lower heat and continue to simmer for five minutes.
  • Stir in the coconut milk and mix. Check seasoning and add more salt and ground black pepper if needed. Add cilantro and serve hot.

Nutrition

Calories: 134kcal | Carbohydrates: 8g | Protein: 14g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 190mg | Fiber: 2g | Sugar: 2g | Vitamin A: 175IU | Vitamin C: 24mg | Calcium: 19mg | Iron: 2mg