SEITAN SATAY

Name: SEITAN SATAY
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indonesian fusion
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; peanut sauce, lime, cilantro and peanuts to serve with

30. October 2020

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 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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Ein Beitrag geteilt von Nina Bolders (@flymetotheveganbuffet) am Okt 30, 2020 um 12:03 PDT

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 p eanut sauce, limes, peanuts and cilantro

picture of vegan seitan satay ingredients

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

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Category: Rezepte, Sauces & Fingerfood

Cuisine: Indonesian fusion

picture of vegan seitan satay

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
peanut sauce, lime, cilantro and peanuts to serve with

Instructions

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.

https://flymetotheveganbuffet.com/seitan-satay/

Have you made this recipe? I would love to see your picture on Instagram @flymetotheveganbuffet or #flymetotheveganbuffet.