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Vegan Chickn Vindaloo + This Ain't No Picnic Cookbook Review
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
This spicy Vegan vindaloo, packed with seitan, potatoes and spicy flavor, comes straight from This Ain't No Picnic: Your Vegan Punk Rock Cookbook.
Course: Entree
Servings: 4
Author: Alissa
Ingredients
For the Vindaloo Paste
  • 1 tsp. cumin seed
  • 1/2 tsp. cardamom seeds
  • cinnamon stick an inch or two
  • 1/4 tsp. cloves
  • 1/2 tsp. black mustard seed
  • 1/2 tsp. fenugreek
  • 1 tsp. chili powder
  • 1/2 tsp. salt
  • 2 dried hot chilies
  • 1 bay leaf
  • 1 tsp. vinegar
  • 1 tsp. lemon juice
  • 2 tsp. grated onion
  • 1/4 cup water more if necessary
  • 2 tsp. oil
For the Vindaloo
  • 1 lb. vegan "chickn " chopped (could sub mushrooms, tofu or eggplant)
  • 1 or 2 diced potatoes
  • 1 onion chopped
  • 3 garlic cloves minced
  • 2 tsp. ginger minced
  • 1 tsp. turmeric ground
  • 1 tsp. coriander berries crushed
  • 1 fresh hot pepper minced
  • 1 cup tomato sauce
  • 1 or 2 tsp. tamarind paste
  • 1/4 cup brown sugar
  • lemon juice to taste
  • salt and pepper to taste
  • a few tsp. olive oil
  • hot sauce to taste
Instructions
To Make the Vindaloo Paste
  1. Toast the dry ingredients for the vindaloo paste briefly in a dry pan.
  2. Grind the until fine.
  3. Mix with the other ingredients to form a paste. Set aside.
To Make the Vindaloo
  1. Fry the potatoes for the vindaloo with salt and pepper in some olive oil until browned. Set aside.
  2. Fry the onions, ginger and garlic briefly in olive oil.
  3. Add vegan chickn, salt and pepper to taste, turmeric, coriander, and fry until browned.
  4. Add minced peppers and vindaloo paste and stir, cooking a few minutes.
  5. Add the potatoes. Mix brown sugar, tamarind and lemon juice into the tomato sauce and add this to the pan.
  6. Cook for 10-15 minutes, adding water or broth to thin it out if necessary, and additional hot sauce or salt to taste.
  7. Serve with rice.