I have always made my own vegan butter chicken sauce in the past and it’s very tasty, but I recently discovered this amazing commercial butter chicken sauce that’s so good, I actually prefer it to my own!

I was thinking this was a bit of a cheat recipe today because I used jarred vegan butter chicken sauce, but in my defence, I did make all other components of the meal from scratch: the seitan chick’n, the pizza dough, and the raita.

You can make this recipe with Butler’s Soy Curls as the chick’n, but I make it with my seitan chick’n, which I shred for the recipe. Here is the recipe: Chickwheat.

After you’ve made the chickwheat (or started soaking that package of soy curls), start the pizza dough! You can make this in a stand mixer, but I always make my dough in my little breadmaker, which mixes and proves the dough. All I have to do is load the ingredients and a couple of hours later divide the dough and roll out the pizza crust!

Bread Machine Pizza Dough

Place in bread machine bucket in this order:

• 1 and 3/4 cups warm water
• 1.5 tsp sea salt
• 2 TBS olive oil
• 624 grams Canadian AP flour (or bread flour)
• 2.25 tsp yeast

Choose the dough program on your bread machine and once the cycle has finished, divide your dough in two, form two pizza shells, dock the pizza dough and parbake for four minutes at 450 degrees.

Once you have the bread machine loaded up, make the vegan raita:

Tofu Raita

Blanch for two minutes, then place in Vitamix:

• 1 12-ounce package of silken tofu

Add to the blender and blend until smooth:

• 1/4 cup of plantmilk
• 1 tsp cumin
• A pinch of red chili flakes
• 1 TBS finely chopped cilantro (can use dehydrated cilantro)
• 1 tsp sea salt

Add and pulse for two seconds:

• 600 grams grated cucumber

Refrigerate for a couple of hours before serving.

Next, saute about a 1/2 pound of your shredded chickwheat in an oiled pan for a few minutes until slightly browned, then add a jar of the KFI vegan butter chicken sauce…

Load the butter chicken onto the two parbaked pizza shells and bake on a pizza stone in an oven preheated to 450 degrees for fifteen minutes or until the crust is golden brown. I like to sprinkle a handful of these crispy onions on the pizza before serving, but it’s entirely optional!

Now serve up the pizza with a generous side of the vegan raita!

Delicious!!

And the song of the day is M. Ward’s “Chinese Translation” because I attended his concert a couple of weeks ago in Vancouver. The concert was M. Ward with Australian band, The Undertakers, playing his 2003 album, The Transfiguration of Vincent, but they also played a number of his other songs during an extended encore. “Chinese Translation” was definitely a highlight (and yes, I WAS singing along to “what do you do with the pieces of a broken heart”–haha).

Here’s a little clip of the concert taken by Em’s friend, Amy…

And here’s the song in full!