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.
- ¼ cup low-sodium soy sauce
- 2 Tbs. toasted sesame oil
- 1½ tsp. grated fresh ginger
- 1 lb. seitan, drained and cut into chunks
- 2 medium cucumbers, peeled and quartered lengthwise
- Lemon wedges, for garnish
- ½ cup creamy peanut butter
- 2 Tbs. tahini
- 2 Tbs. low-sodium soy sauce
- 1 Tbs. toasted sesame oil
- 1 tsp. hot sesame oil
- 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.