Seitan Satay…say that five times fast! Michael and I were at a Thai restaurant for lunch last week. They had some vegan options, but we commented on how we’d love a seitan satay with the peanut sauce. This is what we came up with and it’s out of this world!
1- 8oz. package of Seitan. A basic, traditional seitan, not flavored. We chose Upton’s because we love this product.
5-6 Bamboo skewers
Marinade: 1/4 cup olive oil
2 cloves of garlic
Juice of 1/2 a lime
1 1/2 tsp. fresh ginger
1 tsp. red chili paste
1/2 tsp. Bragg’s or soy sauce
1 1/2 tsp. agave nectar
1 tsp. fennel seeds
1 tsp. turmeric
1 1/2 tsp. cumin
1 1/2 tsp. curry powder
Cucumber, as a garnish
Method of Prep:
Blend together all marinade ingredients in a blender or food processor.
Open the package of seitan and break apart into large chunks. Any kind of seitan will work. It comes in chunks, cubes, or strips. You just need a size that will slide onto a skewer easily.
In a large ziploc bag or container with a lid, place the seitan and the marinade, close and shake around as to coat all the pieces.
Place in the fridge to marinate for 24 hours.
The next day: Soak the bamboo skewers in water for at least 30 mins. to prevent them from burning in the oven.
Preheat the oven to 450°F.
Line a baking sheet with parchment paper, or grease a baking sheet.
Remove the marinated seitan and slide pieces onto a skewer. Be careful with the marinade, as the turmeric is a yellow spice that can stain your cutting board and your fingers. This will make roughly 5 or 6 skewers.
Place the skewers onto the baking sheet. Place in the oven for 10 minutes, flipping the skewers at the 5 min. mark.
Remove from the oven. Serve with our delicious Bangkok Peanut Sauce and sliced cucumbers (we recommend halving the peanut sauce recipe and storing any extra in the fridge..it’s delicious for dipping celery and cucumbers).
Serve hot, enjoy!