Keep Close to the Plant - Recipe of the week Seitan Satay

This week's delicious meat-free recipe on the 'Keep Close to the Plant' Facebook page is Seitan Satay, taken from, try it for yourself with the recipe below.
By: The Sparman Clinic & Vegweb
Aug. 20, 2012 - PRLog -- SEITAN SATAY

Preparation Time: 10min +1hr-overnight, cooking time: 25 minutes
Cooking Time: 25 minutes
Servings: 2-4

1 cup vital wheat gluten
1 tablespoon nutritional yeast
1 cup water
1/2 tablespoon liquid smoke
1 tablespoon tahini
4 small or 2 large cloves garlic, minced
1 teaspoon ginger, grated
juice of 2 lemons
1/4 cup Bragg Aminos or soy sauce
1/4 cup water
1 13 ounce can lite coconut milk
1/2 cup crunchy peanut butter
1/2 small onion, grated
1 tablespoon soy sauce
2 teaspoon brown sugar
1/2 teaspoon red pepper flakes
Olive oil

Preheat an oven to 375 degrees Fahrenheit. Lightly oil a large cookie sheet and set aside. To make the seitan, combine the wheat gluten and nutritional yeast. Whisk together the water, liquid smoke and tahini and pour into the dry mixture. With your hands, mix together until a ball forms. It will be wet. Knead for a minute or so. Flatten out the dough as much as you can. It is okay if there are holes. At this point you want to tear the dough into pieces. They do not have to be the same size as they will be skewered later. Place onto the cookie sheet and bake 15 minutes, flipping halfway through. Remove from the oven. To make the marinade, combine the garlic, ginger, lemon juice, Braggs or soy sauce and water. Pour into a baggie and add the baked seitan. Marinate in the fridge for an hour or up to overnight. For the satay sauce, add the lite coconut milk, peanut butter, grated onion, soy sauce, brown sugar and red pepper flakes to a saucepan over medium heat. Whisk frequently until it comes to a bubble. Remove from heat and keep warm. Meanwhile, either preheat a grill to medium-high heat or turn the oven on to high broil. Skewer the marinated seitan strips and drizzle with some olive oil to prevent sticking when cooking. Grill or broil, 5 minutes per side. Serve with the satay sauce. My husband liked the grilled seitan better but they were both good. He also thought this was the best "meat-like" seitan texture I have served him thus far. The two of us devoured all of the skewers in about three minutes!

Nutritional content (per serving): 406calories, 21g Carbohydrates, 24g Fat, 30g Protein, 3g Fiber, 7g Sugars

Source of recipe: The seitan recipe came from the idea of Dragonfly's ribs, then marinated as satay meat. The satay sauce came from Recipe taken from
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Tags:Sparman, Diet, Health
Location:Bridgetown - St. Michael - Barbados
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