Vegan Saag Paneer

(Yields 4 servings – 451 calories, 32.4g protein, 34.7g carbohydrate, 23.3g fat per serving


  • 1 lemon
  • 1 tbsp white miso paste
  • 15 oz seitan
  • 1 onion, diced
  • 1 oz fresh ginger, peeled and minced
  • 2 garlic cloves, minced
  • 6 oz broccoli, roughly chopped
  • 13 oz chickpeas, drained and rinsed
  • 2 tsp curry powder
  • 5.5 oz coconut milk
  • 8 oz spinach
  • 3 tbsp olive oil
  • Salt and pepper for tasting


  1. Halve and juice the lemon. Add the lemon juice and miso paste to a medium bowl. Mix until combined. Drain the seitan (if in liquid,) and pat dry with a clean kitchen towel. Cut into 1 inch cubes and add to the miso mixture, tossing to coat. Set aside to marinate until step 3.
  2. Peel and dice the onion. Peel and mince the ginger and garlic. Roughly chop the broccoli. Drain and rinse the chickpeas.
  3. Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Add the marinated seitan and cook until browned in places, 3 to 5 minutes. Sprinkle the crisped seitan with a pinch of salt and transfer to a plate.
  4. Return the skillet to medium-high heat with 1 tbsp olive oil. Add the diced onion, chopped broccoli, minced ginger, and minced garlic, and cook until softened, 3 to 5 minutes. Add the curry powder and cook until fragrant, 1 to 2 minutes. Add the coconut milk, 1/4-1/2 cup water, 1 tsp salt, and a pinch of pepper. Bring the saag to a boil, add the spinach, and stir. Cover, reduce heat to low, and cook until the spinach wilts, 3 to 5 minutes.
  5. Add the crisped seitan and chickpeas to the skillet with the saag and simmer on low until heated through, 2 to 3 minutes. Divide the seitan saag paneer between large, shallow bowls. Add more salt or pepper depending on taste preference. Enjoy!
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