Thai seitan satay with spicy peanut sauce

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

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

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.