Vegetables with Red Curry Sauce (with Seitan)

Seitan is a popular vegan substitute for meat.  It is made from wheat gluten and is a high-protein, low-carb alternative to animal protein for people following a vegetarian or plant-based diet.  

Seitan brings a solid dose of protein to this nutritious vegetarian recipe, along with vitamins A and B1 and folate.   Tomato adds potassium and vitamins A and C, with the other veggies filling in the spectrum of other vitamins and minerals.   


One serve provides 460 calories, 22 g protein, 19 g fat, 31 g net carbs and P:E = 0.86.


The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.  



Seitan Ingredients

  • 130 g (3.6 oz) vital wheat gluten
  • 15 g (0.4 oz) chickpea flour
  • 20 g (0.5 oz) nutritional yeast (unfortified)
  • ¼ tsp onion powder
  • ¾ tsp garlic powder
  • ¼ tsp paprika
  • 1 ¼ tsp fresh thyme
  • ¾ tsp dried sage or 1 ½ tsp of fresh sage
  • 25 g (0.6 oz) grated carrots
  • 35 g (1 oz) scallions, chopped
  • 1 ¾ tablespoon tamari sauce
  • 130 g vegetable broth

Instructions for Seitan

  • Prepare two pieces of aluminium foil large enough to wrap each sausage with enough extra to twist the ends closed.
  •  In a large bowl, combine the vital wheat gluten, chickpea flour and nutritional yeast, garlic powder, paprika, onion powder, thyme, sage, grated carrots, scallions and soy sauce.
  •  Add vegetable broth and knead the dough until the liquid is well incorporated, and the dough comes together.  It should feel relatively elastic and smooth.
  • Let the dough rest for a few minutes while you prepare the steamer.
  • Divide the dough into five pieces and shape it to resemble small loaves or sausages.  Wrap with aluminium foil and twist the ends closed.
  • Place in a steamer basket and cook for 30 minutes, covered.  If they are stacked, rotate them halfway through and ensure that there is still water in the pot.
  • When finished, remove from the steamer and leave wrapped for about 15 minutes before using. Cut into ½” pieces to add to Red Curry Vegetables.

Red Curry Vegetable Ingredients

  •  255 g (9 oz) broccoli, florets roughly chopped into 1-inch pieces, stems trimmed, peeled, and cut into 1/2-inch-thick slices
  • 225g (8 oz) cauliflower, cored and cut into 1 ½” florets.  The core can be cut into bite-size chunks or rounds. 
  • 680 g (1.5.7 lbs)  tomatoes, roughly chopped
  • 185 g (6.5 oz) Swiss chard, leaves roughly chopped and stems chopped into 1 ½” pieces
  • 185 g (6.5 oz) red bell peppers, cut into ¾” pieces
  • 1 ? cup (400 mL) canned lite coconut milk
  • Two tablespoons red curry paste (for vegetarians, read ingredients to make sure it does not contain shrimp paste)
  • One tablespoon lemongrass stalks, tough outer layers removed, chopped
  • Two tablespoons basil or Thai basil, if available, chopped
  • One teaspoon sea salt 
  • Pepper to taste
  • Olive oil spray 
  • Seitan pieces from the recipe above


  • Spray a large Dutch oven or heavy high sided saucepan with olive oil spray.  Add red curry paste and cook for 1-2 minutes, add lemongrass and cook for an additional 30 seconds.
  • Add red pepper and saute for a few minutes.
  • Add cauliflower, broccoli and tomatoes, salt and pepper, and coconut milk.  Cover the pan and cook for about 10 minutes until vegetables have softened but are still firm.
  • Add Swiss chard and seitan pieces and cook for a few more minutes to wilt and soften the Swiss chard and meld flavours.
  • Sprinkle with chopped basil and serve.

Suitable for 

This recipe is featured in the following recipe books optimised for nutrient density.  Follow the links below to find more nutrient-dense recipes optimised for YOUR goal.   

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