Seitan Satay with Peanut Sauce Recipe | Vegetarian Times Skip to main content

Seitan Satay with Peanut Sauce

Spicy peanut sauce and lemon wedges add flavor to this vegan version of an Indonesian favorite. The recipe here calls for cooking the skewered seitan in the oven after marinating, but feel free to pan-fry or barbecue.


Ingredient Set Name: 

Seitan Satay


Ingredient Line: 
¼ cup low-sodium soy sauce
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2 Tbs. toasted sesame oil
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1½ tsp. grated fresh ginger
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1 lb. seitan, drained and cut into chunks
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2 medium cucumbers, peeled and quartered lengthwise

Ingredient Set Name: 

Peanut Sauce


Ingredient Line: 
½ cup creamy peanut butter
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2 Tbs. tahini
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2 Tbs. low-sodium soy sauce
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1 Tbs. toasted sesame oil
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1 tsp. hot sesame oil
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1 tsp. minced fresh ginger


To make Seitan Satay:

1. Soak 8 wood skewers in water 30 minutes. Combine soy sauce, sesame oil, and ginger in resealable plastic bag. Add seitan; seal, and shake to coat. Refrigerate 1 hour, or overnight.

2. Preheat oven to 375°F. Coat baking sheet with nonstick cooking spray. Drain seitan chunks, and thread onto skewers. Place skewers on prepared baking sheet, and bake 10 to 15 minutes, or until seitan is browned and firm.

Meanwhile, make Peanut Sauce:

3. Blend all ingredients and 1/2 cup water in blender until smooth. Season with salt and pepper, and transfer to serving bowl.

4. To serve: Place cucumber quarters on serving plates. Set skewers on top. Garnish with lemon wedges, and pass Peanut Sauce for dipping.

Nutrition Information: 

21 g
Total Fat: 
13.5 g
Saturated Fat: 
2.5 g
8 g
0 mg
276 mg
2 g
2 g
Serves 8

Comments on this Recipe

Made this tonight but used a premade organic peanut satay sauce, and it was wonderful. My first time making and trying seitan and I'm sold!

Try this.

I can hardly wait to try this. It looks wonderful

Looks great but can't eat spicy food. I am going to try to tame the sause. By Ruby on Oct. 23, 2009

So what is seitan? Is it gluten? Do you have a recipe to make it? Please.

Loved this but the Peanut Sauce wasn't as peanutty as we would have liked... we are going to try tweaking it by using less sesame oil and replacing that with peanut oil. Any other suggestions to make it more a true peanut sauce?

Can you substitute tofu for the seitan?

I gave this 3 stars. It has potential, but needs some tweaking. I did the recipe to spec, but used homemade seitan recipe from this website instead of the pre-packaged. Much more cost effective, and you can control the sodium content. The negatives: Peanut sauce was too thick and too salty. It needs a little bit of a sweet element to round out the flavors. This is the only satay sauce I've ever eaten that was not sweet at all. It was also too thick and rather than "dip" the seitan cubes and veggies, we had to drag them through the sauce. The positives: The seitan recipe on this site is pretty good, but could use a little more simmer time for textures' sake. The marinade was good, and not overly salty. Full sodium soy would have been too much. Serving with veggies was a nice touch. A great variety of textures and flavors with a side dish of rice. My suggestions: Simmer your seitan longer. Make sure you soak the cubes OVERNIGHT and not just for an hour. They don't get much flavor in that amount of time. If you want to ensure that they are fully coated, make 50% more marinade than the recipe calls for. The seitan draws it up. If you don't want to do kebabs, these turn out fine just baked loose on the pan (sitting in the leftover marinade). I gave it to my kids with toothpicks in to pick up and dip. If you use the sauce recipe, thin it with some water and try adding about 2 tsps of brown sugar to round out the flavors. I also more than doubled the ginger because the flavor of it was nearly lost in the strong, salty peanut butter. Or save yourself some time and used the bottled variety of satay sauce, which is usually pretty good.

If you make your own seitan (from plain flour)and using more peanuts makes this dish a nice cheap way of obtaining complete protein, as seitan isnt a complete protein source neither is peanut, but combining the two makes them a very good complete protein source.