This simplified Massaman Curried Seitan recipe has the distinct kick you want while being easy enough for a weeknight. Add a variety of vegetables, and serve atop your favorite rice. Ready in about 30 minutes! Vegan.
This amazing Massaman Curried Seitan recipe comes to us from Going Vegan: Your Daily Planner, the latest by vegan author Michelle Neff. The book was released in December 2019, and is designed to take you step by step through the process of going vegan.
I love that Going Vegan is interactive. This book is as much a journal as it is an informative vegan guide, meal planner, and cookbook. It feels like having a new vegan best friend there to hold your hand as you learn about this way of living.
The Getting Started section covers everything from nutrition and grocery shopping to stocking your pantry and living harmoniously with non-vegans. And then you’re ready to jump right into Week 1!
Michelle lays out suggested meals, with multiple mouthwatering recipes per day. I love that the recipes are geared toward beginners, packed with flavor, and made with easy-to-find ingredients.
And at the end of each day, after you cook up an awesome dinner like this Massaman Curried Seitan, there’s a review section where you can record what you ate, review whether you met your nutrition goals, and jot down your thoughts about the day, including how you felt.
Another cool thing about Going Vegan, is that Michelle sprinkled tidbits about a wide variety of topics throughout the book. So as you progress through the 12 weeks, you’re also learning about subjects like miso, honey, tempeh, the origin of animal rights, and how to wrap spring rolls!
If you’re new to veganism, know someone who is, or maybe you’re leaning this way but not sure how to take the next step, I highly recommend Michelle’s book. Now, let’s talk about this kick-ass Massaman Curried Seitan!
How to Make Vegan Massaman Curried Seitan
This massaman curry looks, smells, and tastes so rich and exotic, but unlike its authentic counterpart, this one won’t send you on a hunt for rare ingredients or keep you in the kitchen for hours. You should be able to find everything you need for this recipe at any well-stocked grocery store. And as long as you have pre-cooked seitan on hand, you can get this dinner on the table in about 30 minutes.
I usually try to snap process photos for you, to help you see what the dish should look like during cooking, but it was such a dark, rainy day when I photographed this curry. So getting decent shots in the kitchen wasn’t going to happen (and I’m really not digging my current artificial light option). Anyway, since the actual cooking process for this dish is SO simple and quick, even if you’re new to cooking, you’ll be fine!
Seriously, this recipe is such a breeze to make. Cook time is only about 15 minutes and looks like this (this is a summary, keep scrolling for the full recipe):
- Heat a large skillet or stock pot over medium heat (be sure to use one that has a lid). Bloom the spices in oil for just 1 minute.
- Add coconut milk, broth, sweet potatoes, seitan, cinnamon, cloves, and salt. Cover and cook at a low simmer for about 15 minutes or until the potatoes are tender (it might not even take this long, depending on how small you cut the potatoes).
- Add peanut butter, brown sugar, cashews, broccoli, and peas, and cook for a few more minutes.
- If you like a thicker sauce, you can add a slurry of 1 tablespoon of corn starch dissolved in 3 tablespoons of water, and cook for 3 minutes or until thick.
And that’s it! By now your house will smell ah-MA-zing, and if there’s anyone else at home they’re going to come running and begging for a taste, I promise.
For the seitan I used my Homemade Seasoned Seitan instead of going with store-bought, and it was perfect. Recipes like this curry are exactly what I had in mind when I wrote that seitan recipe. The seitan is seasoned just enough, but not so flavorful that it clashes with any cuisine.
Michelle’s original recipe in Going Vegan: Your Daily Planner calls for chopping the seitan, but I decided to tear it into small chunks for ragged edges with a meaty appearance. You can do whatever you like! I also added broccoli (because I love it) and frozen green peas for a pop of green and extra nutrition.
Options: Other fun vegetables to try in this vegan massaman curry: onion or shallots, chopped tomatoes, baby corn, and cauliflower.
I hope you LOVE this Massaman Curried Seitan as much as Mark and I do. It’s spicy, nutty, rich with coconut milk, meaty, and absolutely heavenly! This is one of those go-to recipes you’ll want to make again and again, especially for friends and family who love big flavors.
And be sure to pick up a copy of Going Vegan: Your Daily Planner for yourself or to share with someone else. Heck, go ahead and buy a few copies, and you’ll be ready to gift them to vegan-curious friends and family as needed! 😉
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Easy Massaman Curried Seitan
- 1 Tablespoon Chinese five-spice powder
- 1/2 teaspoon fresh ginger, grated
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper, or to taste I used 1/2 tsp.
- 1 Tablespoon olive oil
- 1 1/2 cups canned coconut milk I used 1 (14 oz) can full-fat coconut milk, which is a bit more than 1 1/2 cups. Sub lite coconut milk, if desired.
- 1 cup vegetable broth
- 2 medium sweet potatoes, peeled and chopped
- 1 1/2 cups seitan, chopped or torn into small chunks (about 8 ounces)
- 1/4 teaspoon cinnamon
- 2 whole cloves
- 1 teaspoon fine sea salt
- 1 Tablespoon peanut butter
- 2 teaspoons brown sugar
- 1/3 cup raw cashews I used about 2/3 cup because we love the added crunch.
- 6 ounces broccoli, cut into bite-size florets
- 2/3 cup frozen green peas, optional
- 1 Tablespoon corn starch dissolved in 3 tablespoons water, optional Use this if you like a thicker sauce.
- cooked rice Delicious with jasmine rice.
- fresh cilantro, optional
- lime wedges, optional
- In a large skillet or stockpot (one with a lid), heat five-spice powder, ginger, turmeric, and cayenne in olive oil for just 1 minute, stirring constantly until fragrant.
- Reduce heat to medium-low and add coconut milk and vegetable broth, stirring to combine. Add potatoes, seitan, cinnamon, cloves, and salt. Cover, and cook for 15 to 20 minutes, stirring occasionally.
- Uncover, add peanut butter, sugar, cashews, broccoli, and peas, and cook 2 to 3 minutes.
- If you prefer a thicker curry, add the corn starch slurry, and simmer 2 to 3 minutes until thick.
- Serve over rice, and garnish with fresh cilantro and lime wedges, if desired.