Adding a small amount of soy sauce to a curry dish gives it a richness that is normally achieved with fish sauce in recipes that aren’t vegan.
2 tablespoons olive oil 1/2 onion, chopped 2 cloves garlic, minced 1 teaspoon minced fresh ginger 2 tablespoons Panang curry paste 1 teaspoon paprika 1 teaspoon sugar 1/2 teaspoon cayenne pepper 1 teaspoon soy sauce 1 (14-ounce) can coconut milk 3 cups Vegetable Broth 2 cups cubed seitan 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup chopped cilantro
1. In a 4-quart slow cooker, add all ingredients except the cilantro. Cover, and cook on low heat for 4 hours.
2. Garnish with cilantro before serving.