Meaty Seitan Satay with Peanut Sauce
By Dani Taylor
2 tablespoons creamy peanut butter
4 tablespoons soy sauce
2 tablespoons pure maple syrup
1 teaspoon sriracha (optional)
1 cup vital wheat gluten
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon dried thyme
2 tablespoons nutritional yeast
½ teaspoon liquid smoke
1 tablespoon olive oil
1 tablespoon tomato paste
fresh cilantro, for garnish
lime wedges, for serving
Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
In a small bowl, combine the peanut butter, 2 tablespoons of soy sauce, maple syrup, and sriracha. Stir until well combined. Set the peanut sauce aside until ready to serve.
Stir the vital wheat gluten, garlic powder, onion powder, paprika, thyme, and nutritional yeast in a large bowl to combine.
In another small bowl, place the liquid smoke, olive oil, tomato paste, remaining 2 tablespoons soy sauce, and ½ cup water. Stir to combine.
Pour the wet mixture into the dry mixture. Stir gently as you pour, until it vaguely resembles ground beef. Knead the dough in the bowl for 2 minutes. It shouldn’t stick to your hands at all.
Once you have a loose ball, break it into 18 small chunks. Press 3 chunks together to form one larger piece, then flatten it out. That’ll be one kebab. Repeat this until you have 6 kebabs.
Place the kebabs on the prepared baking sheet. Flatten them out and bake for 10 minutes. Remove and let cool slightly. Turn the over to broil.
Wet your skewers with water, and skewer each kebab. Place them back on the baking sheet and return to the oven, broiling each side for 2 minutes. Remove and serve topped with fresh herbs, with the peanut sauce and lime wedges alongside.
Makes 6 skewers.
Nutrition information per skewer (with sauce): 180 calories, 12g carbohydrates, 6g fat, 19g protein