📝 About This Recipe
Transport your senses to the bustling night markets of Southeast Asia with this plant-based take on a street food classic. This recipe utilizes the unique, meaty texture of seitan, which perfectly absorbs a fragrant marinade of lemongrass, turmeric, and galangal. When kissed by the flame of a grill, the seitan develops a smoky char that pairs exquisitely with our rich, spicy-sweet peanut dipping sauce.
🥗 Ingredients
The Seitan Base
- 500 grams Seitan (Wheat Gluten) (cut into thin 1-inch long strips)
- 12-15 pieces Bamboo Skewers (soaked in water for 30 minutes)
Aromatic Satay Marinade
- 2 stalks Lemongrass (white parts only, finely minced)
- 3 Shallots (peeled and chopped)
- 4 cloves Garlic (minced)
- 1 inch Fresh Turmeric (grated (or 1 tsp powder))
- 1 tablespoon Coriander Powder
- 1 teaspoon Cumin Powder
- 2 tablespoons Coconut Sugar (or brown sugar)
- 2 tablespoons Soy Sauce (use tamari for gluten-free soy flavor)
- 2 tablespoons Vegetable Oil (plus extra for brushing)
Peanut Dipping Sauce
- 1 cup Roasted Peanuts (unsalted, finely crushed)
- 1 cup Coconut Milk (full fat for richness)
- 1 tablespoon Red Curry Paste (check for vegan certification)
- 1 tablespoon Tamarind Paste (for a bright tang)
- 1 tablespoon Maple Syrup (to balance the heat)
For Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1/2 Cucumber (sliced into rounds)
- 1 Red Chili (thinly sliced)
- 1 Lime (cut into wedges)
👨🍳 Instructions
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1
Prepare the marinade by placing the lemongrass, shallots, garlic, turmeric, coriander, cumin, sugar, soy sauce, and oil into a blender or food processor. Pulse until a smooth, vibrant yellow paste forms.
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2
Place the sliced seitan strips in a large glass bowl. Pour the marinade over the seitan and toss thoroughly with your hands (wear gloves to avoid turmeric stains!) to ensure every piece is well-coated.
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3
Cover the bowl and refrigerate for at least 30 minutes, though 2 hours is ideal for the flavors to penetrate the dense structure of the seitan.
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4
While the seitan marinades, prepare the peanut sauce. In a small saucepan over medium heat, whisk together the coconut milk and red curry paste until fragrant and the oil begins to separate slightly.
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5
Stir in the crushed peanuts, tamarind paste, and maple syrup. Reduce heat to low and simmer for 8-10 minutes, stirring occasionally, until the sauce thickens to a dipping consistency. Set aside.
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6
Thread 3-4 strips of marinated seitan onto each soaked bamboo skewer, weaving them back and forth in a 'S' shape to create more surface area for charring.
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7
Preheat your grill pan or outdoor grill to medium-high heat. Lightly brush the grates with vegetable oil to prevent sticking.
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8
Place the skewers on the grill. Cook for 3-4 minutes per side. You are looking for distinct grill marks and a slightly crispy edge on the seitan.
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9
During the last minute of cooking, lightly brush any remaining marinade over the skewers for an extra flavor punch.
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10
Remove the skewers from the heat and arrange them on a warm platter.
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11
Garnish the platter with cucumber slices and fresh cilantro. Serve the peanut sauce in a small bowl on the side, topped with sliced red chilies for those who enjoy a bit of heat.
💡 Chef's Tips
Soak your bamboo skewers for at least 30 minutes to prevent them from burning on the grill. If your peanut sauce becomes too thick while sitting, simply whisk in a tablespoon of warm water or coconut milk to loosen it. For the best texture, use 'chicken-style' seitan which is usually softer and more fibrous than the very firm blocks. Don't skip the lemongrass; it provides that authentic citrusy aroma that defines a true satay. If you don't have a grill, a cast-iron skillet works beautifully to achieve that necessary sear.
🍽️ Serving Suggestions
Serve alongside a mound of fluffy Jasmine rice or compressed rice cakes (Lontong). A crisp cucumber and red onion salad with a light rice vinegar dressing cuts through the richness of the peanut sauce. Pair with a cold, crisp Lager or a refreshing Thai Iced Tea with coconut milk. For an appetizer spread, serve with vegetable spring rolls and a sweet chili dipping sauce.