Seitan with Curry Mushroom Sauce
20 minPlates
Intention: Advanced Anti-Inflammation · Min. 33g Protein
Yield: 1 serving (~33.6g to 35.8g total protein per served plate)
Sauce Portion: Divided into 3 portions
- Curcumin Synergy — Active turmeric compound paired deliberately with black pepper to drastically boost absorption.
- Lycopene Shield — Cooked tomato compounds providing high-potency antioxidant support for heart and prostate health.
- Lean Density — Vital wheat gluten bases simmered with silken tofu maximize protein efficiency without heavy fats.
Ingredients
The Protein Source
- Seitan chunks (made with 40g vital wheat gluten powder)
Curry Mushroom Sauce Base
- Shiitake mushrooms
- Vegan Curry powder (4-5 tbsp)
- Vegetable stock or dissolved cube (50ml)
- Garlic (minced)
- Coconut Oil
- Black pepper
- Canned tomatoes (half a standard can)
Aromatics & Veggies
- French green beans
- Cherry tomatoes (chopped)
- Red onions (sliced)
Fresh Toppings
Simple Method
- 1Sauté your sliced red onions and minced garlic in a pan with coconut oil, blooming your curry powder until fragrant.
- 2Mash down the chopped canned tomatoes and add stock, add spices, then simmer for few minutes.
- 3Transfer 1/3 of the curry sauce into your meal container along with 3-minute air-fried green beans, the batch-airfried seitan, cherry tomatoes, then toss together and top with the fresh sprouts.
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