Tasty & Easy to Make Jamaican Vegan Curry Goat with Sweet Potato Mash

Vegan Jamaican Curry Goat 
INGREDIENTS

•  1 ½  cup vital wheat gluten
• 1 ½  cups brown lentils (cooked)
• 2 tbsp nutritional yeast
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp coriander powder
• 1 tbsp all-purpose seasoning
• 1 tsp nutmeg
• 1 tsp salt
• ½  tsp black pepper
• ½  cup water

Curry

• 2 tbsp coconut oil
• 2 onion, diced
• 4 garlic cloves
• 1 red bell pepper
• 1 green bell pepper
• 1 small sweet potatoes
• 2 tbsp mild curry powder
• 1 tsp pimento
• 1 bay leaf
• 3 sprigs thyme
• 1 spring onion
• 2 scotch bonnet peppers
• 2 cups vegetable broth or stock

 
INSTRUCTIONS
1 - In a large bowl roughly mash the cooked lentils
 
2. Add vital wheat gluten flour, nutritional yeast, garlic powder, nutmeg powder, salt, black pepper, onion powder, coriander powder, all-purpose seasoning and water.
 
3. Knead together well for approx. 5 minutes (the better you knead your mixture, the better your results).

4. Cut the dough pieces into 1inch pieces and set aside.
 
 5. Fry onions and garlic in a large skillet on a medium to high heat until they become soft, approx. 2 minutes.
 
6. Add curry powder and seitan pieces. Fry the pieces for a couple minutes whilst stirring to combine with curry powder.
 
7. Add sweet peppers and sweet potatoes and continue to fry, stirring occasionally. Add more coconut oil if required.
 
8. Add thyme, bay leaf, spring onion, scotch bonnet and 2 cups of vegetable broth.
 
9. Cook for 35 minutes on a low to medium heat whilst mix thickens.
 
10. Add a little more water if necessary, do not let the mixture dry out. Add black pepper and salt to taste.
 
10. Serve with sweet potato Mash
 
Sweet potato mash

• 3 – 4  medium Sweet potatoes
• 2 ½  cup almond milk (or other plant based milk)
• 1 cup water
• ½   tsp salt
• 2 tbsp vegan butter
• 2-3 garlic cloves (crushed)
• 1 tsp chopped parsley
• 1 sprig of parsley to garnish

 
INSTRUCTIONS

1. wash and peel the sweet potatoes
2. place in a pot with the almond milk and  ensure they have fully submerged in milk. Place a lid on the top and leave to boil for 25 minutes.
3. Drain the sweet potatoes and keep back 1 cup of oat milk.
4. Place the sweet potatoes to a bowl with the butter, garlic and parsley and mash together using the potato masher or fork.
5. Use the saved cup of milk to incrementally add more moisture (if required) until you have reached your desired consistency.
6. Garnish with a sprig of parsley