This seitan satay is inspired by the satay that originates in Indonesia, and which is served in many Southeast Asian countries in regional variations. The grilled meat skewers are often dipped in peanut sauce.
In the colonial era, the dish became part of Dutch cuisine and is extremely popular in the Netherlands. That way I got to know satay as a child and have worked a lot on vegetarian and later vegan versions.
The seitan sticks can also be prepared in advance and taken to a barbecue to put on the grill, and I also like them cold from the lunchbox.
What equipment do I need to steam seitan?
I use a Multicooker* to steam the seitan, but before I had it, I used to put a vegetable steamer* in my rice cooker, that worked well too. It should also be possible to steam the seitan in a pot with the steamer, but I haven’t tried that. I would steam the seitan a little longer in that case. Steaming a little longer is no problem, but if you don’t steam it long enough, you might end up with chewing gum.
I also have a delicious soy satay on my blog, it is a bit quicker and easier than steaming the seitan.
What goes well with Seitan Satay?
They are best served with the easy spicy peanut sauce you can find here.
A nice quick and easy side to serve with these is Indonesian noodle dish bami goreng.
These dishes go very well with the easy bami goreng as well:
Lemongrass noodles
Sesame noodles
PIneapple rice
SEITAN SATAY
Nina
You love vegan fusion cuisine? Make this yummy seitan satay with spicy peanut sauce yourself with my recipe and video!
Mix vital wheat gluten, nutritional yeast, smoked paprika, onion powder, veggie broth powder and cumin well. Then mix water, apple cider vinegar and soy sauce well in a separate bowl.
Combine dry and liquid ingredients and knead into a soft dough for about a minute, then put it aside for about five minutes.
Knead again and tear into little pieces, then steam it tightly wrapped in parchment paper. I use one sheet cut in halves. This is the way it worked best for me.
If not wrapped, the seitan has too much room to expand and can get spongy, and if wrapped in just one sheet, the middle pieces take too long to cook and can become too chewy. Steam for 20 minutes if your steamer has a pressure cooker function or 40 minutes if not. Steaming a little longer is no problem, but if you don’t steam it long enough, you might end up with chewing gum.
Take the seitan out, let it cool off for a moment, pull the pieces apart and roast them golden brown in a pan. I usually add a little peanut sauce to glaze them. Then put them on skewers and serve with the sauce.
Serve with peanut sauce and garnish them with lime, peanuts and cilantro.
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