• 1 lb. (450 g) Seitan
• 1 tbsp Coconut Oil
• 1 med-large Onion, chopped fine
• 2-3 cloves Garlic , minced
• 1 tsp minced Ginger
• 1 tsp Garam Masala
• 2 tsp Cumin-Coriander powder, see Tips
• 1 tsp Dried Fenugreek Leaves (Kasuri methi)
• 1/2 tsp Kashmiri Chili Powder, see Tips
• Salt to taste
• 1 cup Organic Strained Tomatoes, see Tips
• 6 Organic Vegetarian Hickory smoked Cheddar Slices, see Tips
• 6 Ezekiel Sprouted Whole Grain Burger Buns, or see Tips

1. Cumin-Coriander Powder: If don't have the blend, simply use equal amounts of Cumin powder and Coriander powder.

2. Kashmiri Chilli Powder: I prefer this powder for two reasons. Its very mild and hence perfect for my heat intolerant family. But it provides a natural and vibrant hue to the food which makes it appetizing and appealing without adding any food color. You can use any other chilli powder and change the quantity depending on your taste buds.

3. Strained Tomatoes: These are also known as Passata di Pomodoro. Its basically tomatoes that have been made into a thick pulp having removed the seeds, leaves, skins along with draining out excess water. If you can't find, you can use regular Pasta sauce instead.

4. Cheddar Cheese: You can use any other kind of cheese slices you like. Or if slices are not your thing, just use around 1 cup of shredded cheese instead using half towards the end of cooking and another half along with the buns. Or use any Vegan Cheese of your choice to make this vegan.

5.Burger Buns: I use the aforementioned brand of burger buns for the obvious health factor, but you can choose to use whatever you have on hand and/or is your preference.