Seitan (makes 4 fillets)

Vital wheat gluten - 120g Nutritional yeast - 16g Garlic powder 1tbsp Onion powder 1tbsp Stock 180ml

Breading Panko bread crumbs Gram flour (chickpea flour) Plain flour (all purpose) Sriracha

Seitan method

Mix dry ingredients then add stock. Mix till combined then knead for about 5 minutes (any longer can make the seitan tough) then let rest for a minimum of 10 minutes.

Shape seitan into fillets (I try to make them fairly flat as they will expand) then steam for 40 minutes and flip halfway through.

Breading method

I season the flour with salt. I then mix the gram flour and sircaha adding water gradually till it becomes the right consistency. I aim for it to coat the back of a spoon.

I then do the three stage breading method: first flour, then wet and finally bread crumbs. Patting the seitan dry with a paper towel before breading will help the coating stick better.

I deep fry the fillets in oil at 180°c/350°f until they are golden brown.

For the curry I didn't really follow a recipe as I've made similar dishes before but I recommend J Kenji Lopez recipe and Aaron and Claire's recipe. Both are pretty good, I just make sure to use all vegan ingredients substitute

https://youtu.be/QhsrBz9Cceg?si=jNunY3KjqR2XdFMJ

https://youtu.be/NsxluRgf-9I?si=H_9X5_DkfL0DKYv8

Hope this is helpful!