Tandoori Seitan (and broccoli)

SEITAN:

This recipe is more about vibes and process than exact measurements.  I first start by blending nutritional yeast with MSG, vegeta (look it up, it's amazing), and chickpea flour (besan at an Indian grocer), then pour that now fine powder into the vital wheat gluten.  I then mix water with soy sauce and a spoonful of vegetable shortening and microwave it until the shortening starts to melt.  I finally pour it slowly into the dry mix while stirring with a spoon until it comes together into the Seitan dough.  

I briefly knead the dough, then let it rest for 20 min.  After resting, I knead it by taking the edges and folding them into the center.  Once that gets hard, I let it rest for and additional 20 min.  I continue this until it's sufficiently smooth, usually three or four cycles.  At this point, it should sort of look like a bagel on one side.  Poke your finger through the divot in the center to make it actually look like a bagel.  Slowly stretch it while keeping it in an unbroken ring.  Let it rest while preparing the next step.

Boil water in, ideally, a pressure cooker or coated Dutch oven, or other large pan with a heavy lid.  Add in your preferred seasonings (I used a vegan beef bouillon) to make the broth.  ADD A COUPLE DROPS OF RED FOOD COLORING, this will give the Seitan that authentic smoked pink ring when you cut into it.  

Take the Seitan ring and twist by holding one side and turning the outer part of the ring inward.  When you keep doing this, it will eventually curl up into a twisted shape.  Once you achieve that, put it in the boiling water while still twisted and cover with the lid. Cooking time varies, but probably over 30 min, under 60 min.

Remove from the water and cool enough to handle it, or put it in the fridge until you're ready to use it.  Twist it apart and pull into chunks that are slightly stringy.  If you're lazy, just cut into nugget-sized pieces.  Marinate these for at least a few hours, but ideally overnight.

For the broccoli, cut into nugget sizes, blanch, then add to the marinade.

Cook by broiling on high on the middle rack or low on the top rack, flipping once when char appears.

TANDOORI MARINADE:

You can find great recipes online with more specific measurements and ingredients tailored to your kitchen. Here's my version.

Full Fat Greek Vegan Yogurt, ginger-garlic paste, lemon juice, cumin, coriander powder, kashmiri chili powder, salt, kasoori methi (dried fenugreek leaves) rubbed between your hands to grind them, some cinnamon, green cardamom powder (I ground whole pods in a mortar and pestle, removing the green shell), lemon juice, a drop or two of the same red food dye as before (optional). Mix this all together, adjust to taste. It gets muted when it cooks, so make sure it's punchy in the bowl.

ONION SALAD:

I cut a red onion and a jalapeño, added some salt, sugar, and white vinegar. I then let it sit for an hour or so while preparing everything else.

BREAD:

Look online for recipes (sorry, I don't measure). I used half wheat flour, half multi-grain chapati flour, salt, olive oil, yeast, and water. Mix the dry ingredients, add the water, once it's a very shaggy dough, add the oil. Knead for two minutes. Every 20 minutes or so, knead more. After an hour, divide into balls, lightly coat with oil, and proof for an hour. After, when the oven is heated for the Seitan, flatten the balls into disks and proof for 10 minutes. I briefly cooked each side on a steel pan for color, then cooked in the oven for a few minutes to finish the inside. Most important step (aside from kneading enough), put the cooked bread immediately into a pot or bowl with a lid. This will ensure it stays moist and flexible. You could also wrap in a towel, but I've had less success with this.

SAUCE:

Use regular vegan yogurt (not Greek or hung), salt, sugar, lemon juice, and a dark green mint/coriander chutney in a bottle. I then grated some cucumber very finely and added that.