Vegan Lamb Vindaloo
Embark on a culinary journey with this flavorful Vegan Lamb Vindaloo, a plant-based twist on the classic Indian dish that’s rich in bold, aromatic spices. Tender pieces of pulled young jackfruit and seitan stand in for traditional lamb, marinated in a tangy blend of malt vinegar, warm turmeric, spicy cayenne, fragrant cinnamon, and earthy mustard seeds. Simmered to perfection in a spiced vegetable broth, this dish delivers the authentic heat and depth of traditional vindaloo, all while staying completely vegan. Perfectly paired with steamed rice or soft naan, this recipe is ideal for those craving a hearty, comforting, and protein-packed vegan curry. Ready in just over an hour, this easy-to-make vegan delight is a must-try for curry lovers!
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Recipe Information
Ingredients
- 2 cups (drained and pulled apart) canned young green jackfruit
- 1 cup (cut into bite-sized pieces) seitan
- 3 tablespoons olive oil
- 1 large (finely chopped) onion
- 5 cloves (minced) garlic
- 1 inch piece (grated) ginger
- 1.5 cups (preferably malt vinegar) vinegar
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon cayenne pepper
- 1 teaspoon mustard seeds
- 1 teaspoon ground cinnamon
- 5 cloves
- 2 cups vegetable broth
- 1 teaspoon salt
- 1 teaspoon sugar
- 0.5 teaspoon black pepper
- 2 tablespoons (chopped) fresh cilantro
Instructions
In a bowl, combine the jackfruit pieces and seitan. Set aside.
In a small bowl, mix together the vinegar, ground coriander, cumin, turmeric, cayenne pepper, mustard seeds, ground cinnamon, and cloves to form a marinade.
Pour half of the marinade over the jackfruit and seitan. Ensure they are well coated. Cover and let it marinate for at least 30 minutes.
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and grated ginger to the pot, sautéing for another 2 minutes until fragrant.
Increase the heat to medium-high and add the marinated jackfruit and seitan to the pot. Cook while stirring continuously for about 10 minutes, allowing any liquid to evaporate and the surfaces to brown slightly.
Pour the remaining marinade along with the vegetable broth, salt, sugar, and black pepper into the pot. Stir to combine.
Bring the mixture to a boil, then reduce heat to low and cover the pot. Let it simmer for 30-35 minutes, stirring occasionally until the sauce thickens to a curry consistency and the flavors are well melded.
Taste and adjust salt and spices if necessary.
Garnish with chopped fresh cilantro before serving.
Serve hot with steamed rice or warm naan.
Nutrition Facts
Calories |
1306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3616 mg | 157% | |
| Total Carbohydrate | 121.1 g | 44% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 28.8 g | ||
| Protein | 82.9 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 592 mg | 46% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 4290 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
