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]
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)
- Heat the oven to 350°F.
- 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.
- In a large bowl place the vital wheat gluten, smoked paprika, garlic powder, and onion powder.
- Stir it to combine.
- 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.
- Roll up your sleeves and knead the dough with your hands for 3-4minutes to activate the gluten.
- Form the dough into a ball and press and shape the dough into a rectangle about 8x6x1 1/2-inches.
- Lightly grease a baking pan and place the rolled out seitan rectangle in it.
- Bake it in the center of the oven for 25 minutes and remove it from the oven.
- Place all of the peanut sauce ingredients, except for the shallots, into your blender.
- Blend them until you have a smooth paste. Taste your peanut sauce and make sure it has the right balance of salty and sweet.
- Adjust it to your palate but keep in mind the garlic and galangal (or ginger) will keep growing in strength.
- Now stir in the shallots.
- Slice your seitan into thinnish strips. See the photo in the body of the post for reference.
- Thread the strips onto the wooden skewers.
- In a shallow bowl, place half the peanut sauce and coat the seitan strips with the marinade.
- Marinate your satay for 45 minutes or you can place the skewered seitan in the refrigerator, covered, until tomorrow if you'd like.
- Turn on your broiler (oven grill) to high.
- 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.
- 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.
- Serve them with the remaining peanut sauce.