Thai seitan satay with spicy peanut sauce

Name: Thai seitan satay with spicy peanut sauce
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: Asian, Thai
Ingredients: 1⁄2 cup (125 ml) coconut milk; 2 garlic cloves, minced; 2 tablespoons diced fresh lemongrass (see tip under Corn Fritters with Creamy Chile-lime sauce); 2 tablespoons lime juice; 2 tablespoons tamari or soy sauce (or liquid aminos) 1 tablespoon coconut sugar or vegan brown sugar; 1 teaspoon grated fresh ginger; 1⁄2 teaspoon curry powder; 1 batch Homemade Seitan or store-bought; Fresh cilantro; 1⁄2 cup (130 g) smooth peanut butter; 2 tablespoons lime juice; 2 tablespoons tamari or soy sauce (or liquid aminos); 11⁄2 tablespoons maple syrup; 2 teaspoons hot sauce; 1 teaspoon grated fresh ginger; 8 skewers, soaked for 15 minutes if wooden; Olive oil spray; 2 tablespoons vegetable broth, or more to taste

3 steps

Prep:15minCook:1h 15min

Seitan is great food in and of itself, not just a meat substitute. However, if you’re looking to replicate the taste and mouthfeel of beef, seitan is your best bet. The similarity is uncanny, especially if you cook the seitan in a cast-iron grill pan to get those lovely grill marks. In this dish, a coconut milk marinade with bold flavours from lime, lemongrass, and ginger turns this satay from ordinary to absolutely incredible. The spicy peanut dipping sauce is a winner, too. Don’t be surprised if you find yourself dipping everything in it

Updated at: Thu, 17 Aug 2023 00:22:21 GMT

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Ingredients

2 servings

Satay

½ cupcoconut milk

2garlic cloves

minced

2 tablespoonsfresh lemongrass

diced

2 tablespoonslime juice

2 tablespoonstamari sauce

or soy, or liquid aminos

1 teaspoonfresh ginger

grated

½ teaspooncurry powder

1 batchSeitan

Homemade, or store-bought

fresh cilantro

optional

Spicy peanut dipping sauce

½ cupsmooth peanut butter

2 tablespoonslime juice

2 tablespoonstamari sauce

or soy, or liquid aminos

5 ½ tablespoonsmaple syrup

2 teaspoonshot sauce

1 teaspoonfresh ginger

grated

8skewers

soaked for 15 minutes if wooden

olive oil spray

2 tablespoonsvegetable broth

or more to taste

Instructions

Step 1

1. In an 8 x 8-inch baking dish, combine the coconut milk, garlic, lemongrass, lime juice, tamari, coconut sugar, ginger, and curry powder. Slice the seitan into 1-inch (2.5 cm) wide strips and place in the baking dish. Toss to coat in the marinade. Cover and marinate for 1 hour, flipping the strips halfway through.

Step 2

2. In a small bowl, whisk together the dipping sauce ingredients. If you like a thinner sauce, add more broth to reach your desired consistency. If needed, the sauce can be made a day in advance.

Step 3

3. Skewer the seitan strips. Heat a grill pan, preferably cast iron, over medium heat and lightly spray with olive oil. Grill the satays 3 to 5 minutes on each side, until they are browned with grill marks. Serve warm with the dipping sauce.