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Seitan stew Indian style


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For 4 people
200 g grilled seitan
500 g of seasonal vegetables (cauliflower, pumpkin, Zucchini, peppers, carrots, green beans, artichokes, ...)
250 ml soy yogurt bianco
1 large onion
200 g cooked chickpeas
flour to bread
soy sauce (shoyu)
1 teaspoon turmeric
1/4 teaspoon pepper
1 teaspoon curry
1 pinch of asafetida (optional)
1/2 teaspoon spicy garam masala
extra virgin olive oil


Cut into cubes, sprinkle with flour and fry the seitan in boiling oil.
When browned remove it from the pan, add the spices and fry the onion cut into squares while it browned.
Combine the vegetables with salt and cut in squares, formerly Peel and continue cooking over high heat for a few minutes.
Add enough water to just cover the vegetables and cook over a gentle flame for about an hour.
Add the seitan, adjust with shoyu and switch off.
Add the yogurt and serve hot accompanied with steamed basmati rice.

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(Thanks to Angela Verduci, cuoca professionale vegan)

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