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. I also have a delicious soy satay on my blog, it is a bit quicker and easier than steaming the seitan.
The seitan sticks can also be prepared in advance and taken to a barbecue. I also like them cold from the lunchbox.
Of course they are best served with the easy spicy peanut sauce you can find here. They are delicious bami goreng, which you will find below the recipe. They also work very well with sesame noodles or with my pineapple rice with vegan egg.
I use my Redmond Multicooker* to steam the seitan, but before I had it, I used to put a vegetable steamer* in my mini rice cooker, that worked well too. For the satay I use bamboo sticks*.
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Recipe for the seitan satay
about 40 minutes (+20 if you’re not using a pressure cooker)
Ingredients
1 cup vital wheat gluten (120 g)
1 teaspoon smoked paprika (pimenton de la vera)
1/4 cup nutritional yeast (30 g)
1 teaspoon cumin
1 teaspoon onion powder
1 tablespoon veggie broth powder
2/3 cup lukewarm water (160 ml)
1 tablespoon apple cider vinegar
1 teaspoon soy sauce
Spicy peanut sauce, limes, peanuts and cilantro
How to make the seitan satay
Mix vital wheat gluten, nutritional yeast, smoked paprika, cumin, onion powder and veggie broth powder. 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 peanut sauce.
I garnish it them with lime, peanuts and cilantro.
Seitan Satay with Bami Goreng
A nice easy side to serve with these is Indonesian noodle dish bami goreng.
I usually make it like that: I cook 5 oz. ramen noodles (150 g) and sauté some veggies of choice in a pan. Then I make a sauce of 1 tablespoon soy sauce and 1 tablespoon ketjap manis, mix that with the noodles, add them to the pan and sauté them a little with the veggies.
SEITAN SATAY
Ingredients
Instructions
Have you made this recipe? I would love to see your picture on Instagram @flymetotheveganbuffet or #flymetotheveganbuffet.
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