Curry Vegan ‘Lamb’ Recipe

To make Vegan Lamb

Ingredients

• 2 cups
  vital wheat gluten
• 1/4 cup white wheat flour
• 1/8 cup white flour
• 1/8 cup organic soy flour
• 1/4 cup minute tapioca
• 1 tablespoon vegan chicken bullion
• 1/2 teaspoon each garlic powder, dried parsley, rosemary
• 2 cloves garlic, crushed
• 1 tablespoon vegan bullion vegetable paste
• 1 1/2 cup cold water
• 1/2 tablespoon tamari or soy sauce
• 1 teaspoon vegan Worcestershire sauce

Cooking Directions

• Combine the dry ingredients up to and including the garlic. Combine your wet ingredients. Pour the wet into the dry and knead for a few minutes. Shape into 2 loaves and prepare the broth (below).

Broth

Ingredients

• 8 cups water
• 2 tablespoons tamari or soy sauce
• 1/4 cup nutritional yeast
• 1 onion, peeled and sliced
• 2 cloves garlic, peeled and sliced
• 1 tablespoon vegan chicken bouillon
• 1 vegetable bouillon cube
• 1 teaspoon each dried rosemary, dried parsley, sugar
• Salt and pepper to taste

Cooking Directions

• Combine all the broth ingredients in a large stock pot. Add the loaves and simmer for 1 1/2 hours. Let cool in the broth. When cool, cut them into quarters and use one for the recipe below.

Finishing the curry lamb:

Ingredients

• 1 bunch coriander (cilantro), leaves separated and roughly chopped
• 4 garlic cloves, peeled and chopped
• 11″ piece of ginger, peeled and chopped
• 6 to 8 long green hot peppers, roughly chopped
• 3 tablespoons vegetable oil
• 1 large onion, thinly sliced
• 1 large tomato, cut into rough pieces
• 1 teaspoon each ground tumeric, black pepper, ground cinnamon
• 1/4 teaspoon ground cloves
• dash ground nutmeg
• 2 loaves of seitan lamb (recipe above), cut into 1/2 inch cutlets
• Salt, to taste
• 1-1/2 cups hot water (divided), plus more as needed
• 2 white potatoes, peeled and cut into 1″ thick round pieces

Cooking Directions

1. In bowl, combine coriander, garlic, ginger, and chiles. Using mortar and pestle, or pulsing in food processor, make into paste. (If necessary, add up to 1-1/2 tablespoons water.) Set aside.
2. In skillet, heat oil and saute onion until golden. Add ground paste and cut-up tomato to skillet and cook an additional 5 minutes, stirring so mixture does not burn. If mixture gets too dry, add a few tablespoons of water if needed. Add turmeric, pepper, cinnamon, cloves, and nutmeg and mix thoroughly so flavors blend.
3. Add lamb. Cook uncovered 5 minutes on medium to low flame. Add salt and 1 cup hot water and simmer, covered. If stew begins to dry, add water if needed, as it cooks. Add potatoes and 1/2 cup water. Cook another half an hour or until potatoes are tender.