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Title: Curried Seitan

2 T peanut oil
2 T all purpose flour
1 1/2 t curry powder
1/2 t garam masala
1/2 C vegetable stock
2 t sugar
2 T peanut oil
1 - large yellow onion, sliced into thin strips
1 t grated fresh ginger
1 - red bell pepper, seeded and sliced into thin strips
1 - hot red chile pepper, sliced very thinly
2 - seitan cutlets, panfried and sliced into thin strips
1/2 lb. broccoli florettes
1/4 C vegetable stock
3 T soy sauce

Combine the flour and 2 tablespoons of peanut oil in a small saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture browns and smells toasty, about 10 minutes. Stir in curry powder and garam masala, and stir constantly. Switch to a wire whisk and pour in the vegetable stock in a steady stream. Whisk in the sugar, and continue to whisk until a thick sauce forms, about 2 minutes. Remove from the heat and set aside.

Heat 2 tablespoons of peanut oil in a large skillet and cook the onion for 5-6 minutes, until translucent. Add the ginger, red bell pepper, hot chile, and seitan, and stir-fry for another 5 minutes, until the pepper starts to soften. Add the broccoli and stir-fry 4-5 minutes, until bright green.

Sprinkle with soy sauce, and stir-fry for a minute. Whisk 1/4 cup of the vegetable stock into the curry sauce and pour the sauce over the stir-fry. Stir to coat everything completely and heat through, 2-3 minutes.

Adapted from Veganomicon
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