Vegan 'Curry Goat'

Hey there! Welcome back to the blog. On Tuesday 2nd March I had the privilege of being a guest on my own Instagram LIVE show. Instead of hosting other cooks today I was the cook of the day, and hosted by Natalya aka @a.touchof.home. So as a Jamaican I am always excited to find new ways of veganising my favourite dishes (a lot of which meat is a main feature). I have had a few friends ask me whether I had a recipe for vegan curry goat, which I didn't! So, I went to YouTube and found this one. So here it is, check it out and let me know what you think! If you want to watch the Instagram LIVE replay, you can do so here.

Ingredients

5-6 servings

1 ½ cup cooked brown lentils

1 ½ cup vital wheat gluten

2 Tbsp nutritional yeast

Approx. 1 cup water

1 tsp salt

1 tsp onion powder

1 tsp garlic powder

1 Tbsp all purpose seasoning

3 tbsp vegetable oil

2-3 tbsp curry powder

4 cups vegetable stock

1tsp parsley

1 tomato- chopped

¼ red, ¼ yellow/orange sweet pepper

Sprig fresh/tbsp dried thyme

1 stalk scallion/spring onion

2 tbsp vegan margarine

2 medium sized potatoes chopped

½ chopped onion (or more to your taste)

4 cloves garlic minced

3 tbsp chopped ginger

Optional – pimento seeds, scotch bonnet pepper black pepper

Method

1. Combine the vital wheat gluten with the lentils, nutritional yeast, salt, all-purpose seasoning of choice, onion powder, garlic powder. Combine and add enough water until you form a dough.

2. Knead for about 5 minutes until fully combined.

3. Chop the dough into small pieces (these pieces will be the replacement for your ‘goat meat’). Be mindful also that these will swell when you cook them so be aware to not cut them too big.

4. You then need to get your pan, heat it up and then add your garlic powder. Leave for about 2 minutes and sauté the garlic and ginger then add the pieces of dough (seitan).

5. Stir the seitan around until the pieces are browned on all sides.

6. At this point, you can add your vegetable stock. Leave to simmer on a low-medium heat for 45 minutes. Be careful to watch the pot so that all the water doesn’t evaporate. If it does, add a little more stock so that the seitan pieces are submerged.

7. After 45 minutes, add the vegan margarine, thyme, spring onion, parsley, potatoes, tomatoes, peppers, onion and spring onion. (You can add pimento seeds and scotch bonnet at this point).

8. Simmer on a medium heat for 30 minutes. Have a taste and be sure to season to your taste with salt to your liking (not too much salt though :p).

9. Serve with plain rice, rice and peas, or dumplings, yam, green banana etc (aka yard food) for a true authentic Jamaican experience!

As always, if you make this dish, please do tag myself @chazdelightsnutrition and @a.touchof.home on Instagram as we'd love to see your creations! Bye until next time.

Chaz xx