This is a delectable veganized version of chicken satay that far surpasses the stuff you would get out of a grubby paper delivery bag. The homemade seitan is smokey, moist, and delicious and the spicy peanut sauce is creamy and delicious – plus it doubles as a marinade for the seitan so there's less work for you.

Seitan Satay With Spicy Peanut Sauce [Vegan]

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For the Seitan:

  • 2 chipotle chilis in adobo
  • 4 tablespoons peanut butter
  • 2 tablespoons soy sauce
  • 1 1/2 teaspoons liquid smoke
  • 2 tablespoons nutritional yeast
  • 3 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 cups vital wheat gluten
  • 1 1/2 cups vegetable broth

For the Peanut Sauce:

  • 1 cup crunchy peanut butter
  • 5 cloves garlic
  • 1/4 cup lemongrass, minced (use only the tender inside of the stalk)
  • 2 squirts Sriracha, or to taste
  • 1/2 teaspoon turmeric
  • 2 tablespoon coriander ground
  • 4 tablespoons soy sauce (dark if you have it)
  • 1 tablespoon miso paste
  • 2-3 leaves Kaffir lime, tough center vein removed
  • 3 tablespoons dark brown sugar
  • 1/2 cup well-stirred coconut milk from a can
  • 1 cup water
  • 1/2 cup lime juice, around 3 limes
  • 1/3 cup orange juice fresh or other is fine
  • 1 1-inch knob of galangal or ginger
  • 1/3 cup minced shallots (use onion if you don't have shallots)


  1. Heat the oven to 350°F.
  2. In a blender place chipotles, nut butter, soy sauce, liquid smoke, nutritional yeast, smoked paprika, garlic powder, onion powder, and broth. Blend this until it's smooth.
  3. In a large bowl place the vital wheat gluten, smoked paprika, garlic powder, and onion powder.
  4. Stir it to combine.
  5. Pour in the liquid from the blender to the dry ingredients and stir it until a loose dough forms. It will seem terribly mushy, fear not.
  6. Roll up your sleeves and knead the dough with your hands for 3-4minutes to activate the gluten.
  7. Form the dough into a ball and press and shape the dough into a rectangle about 8x6x1 1/2-inches.
  8. Lightly grease a baking pan and place the rolled out seitan rectangle in it.
  9. Bake it in the center of the oven for 25 minutes and remove it from the oven.
  10. Place all of the peanut sauce ingredients, except for the shallots, into your blender.
  11. Blend them until you have a smooth paste. Taste your peanut sauce and make sure it has the right balance of salty and sweet.
  12. Adjust it to your palate but keep in mind the garlic and galangal (or ginger) will keep growing in strength.
  13. Now stir in the shallots.
  14. Slice your seitan into thinnish strips. See the photo in the body of the post for reference.
  15. Thread the strips onto the wooden skewers.
  16. In a shallow bowl, place half the peanut sauce and coat the seitan strips with the marinade.
  17. Marinate your satay for 45 minutes or you can place the skewered seitan in the refrigerator, covered, until tomorrow if you'd like.
  18. Turn on your broiler (oven grill) to high.
  19. Lightly grease a sheet pan. Place your stay skewers on the pan and if you are broiling (grilling) place a piece of aluminum foil over the exposed ends of the wooden skewers to keep them from charring.
  20. Place your pan in the oven broil (grill) about 6 minutes. Keep checking and when you have a lovely deep golden color and a tiny bit of char about the edges then remove them from the oven.
  21. Serve them with the remaining peanut sauce.

Nutritional Information

Total Calories: 3647 | Total Carbs: 190 g | Total Fat: 180 g | Total Protein: 307 g | Total Sodium: 3744 g | Total Sugar: 86 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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  1. Hi, this recipe looks great and I’m going to try making it in a few days. A small thing I noticed: three of the ingredients are added in both steps 2 and 3.