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Seitan Satay

What you need: 

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

What you do: 

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!
Source of recipe: The seitan recipe came from the idea of Dragonfly's ribs, then marinated as satay meat. The satay sauce came from, though I used lite coconut milk instead of regular.

Preparation Time: 
10min +1hr-overnight, Cooking time: 25 minutes
Cooking Time: 
25 minutes
Recipe Category: 


This was delicious! I served it at an X-men party. It was supposed to be something Wolverine would bring, since it's "meat" on a stick (like a claw) and an Asian dish, bub.

When I made the seitan, it seemed much too wet, so I added perhaps 1/2-3/4 of a cup of all-purpose flour (for a doubled recipe). Next time I will start with half the water because the flour made it a bit bready, but it was still good. One vegan said he preferred it on the bready side. I didn't fool any omnis with the fake meat, but they still liked it.

I only used the juice of one lemon in the marinade and that made it lemony enough. It was kind of sweet. I didn't broil or grill the seitan after marinating - I baked it on 325 for 10-15 minutes to crisp it up and that worked well. I was afraid to burn it in the broiler.

Lots of leftover marinade and satay sauce to use for a stir-fry this week! Thank you for a great recipe!


i broiled my seitan for the time specified and it got a bit charred :( ... the sauce was alright i think maybe coating the seitan with bbq sauce would have been better... i might try that next time


For this recipe I didn't make my own seitan I used 2 packs of pre packaged seitan. I just put the liquid smoke in the marinade. Not all of it, just a bit. I could of cooked more seitan since the sauce to seitan ratio was way off. Just means I have more sauce for other things. I didn't broil it either. I just cooked it at 500 degrees until they looked crispy enough for me. For the sauce I added way more chili flakes (I like spicy things!) I also found the seitan to  be very lemony. I don't know if it was because I used pre packaged seitan or what. Overall I was pleased and would make it again. Maybe with a bit less lemon.

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