SEITAN SATAY

Name: SEITAN SATAY
Cuisine: Indonesian fusion
Ingredients: 1 cup vital wheat gluten* (120 g); 1 tablespoon smoked paprika* (pimenton de la vera); 1/4 cup nutritional yeast* (30 g); 1 teaspoon cumin; 1 teaspoon onion powder; 3/4 cup lukewarm water (180 ml); 1 tablespoon veggie broth; 1 tablespoon apple cider vinegar; 1 teaspoon – 1 tablespoon soy sauce (depending on how salty you like it); *; Ingredients for the peanut sauce; 1 garlic clove; 1/2 onion; 1 tablespoon ginger; 1 cup coconut milk (240 ml); 1/2 -1 teaspoon sambal oelek*; 2 tablespoons ketjap manis*; 1/4 cup peanut butter (55 g); 2 stalks lemongrass; a little soy sauce to taste

31. October 2019

I was told that my seitan satay with bami goreng and iced lemongrass tea looks amazing – but like way too much work. It actually is a lot of work and I understand not everyone wants to make the whole meal

Here is just the satay with the sauce. If you would like to watch how to make the Seitan Satay, you can watch the YouTube Video on how to make Seitan Satay with Bami Goreng and Iced Lemongrass Tea:

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 tablespoon smoked paprika* (pimenton de la vera)
1/4 cup nutritional yeast* (30 g)
1 teaspoon cumin
1 teaspoon onion powder
3/4 cup lukewarm water (180 ml)
1 tablespoon veggie broth
1 tablespoon apple cider vinegar
1 teaspoon – 1 tablespoon soy sauce (depending on how salty you like it

Ingredients for the peanut sauce

1 garlic clove
1/2 onion
1 tablespoon ginger
1 cup coconut milk (240 ml)
1/2 -1 teaspoon sambal oelek*
2 tablespoons ketjap manis*
1/4 cup peanut butter (55 g)
2 stalks lemongrass

a little soy sauce to taste

How to make the seitan satay

Mix vital wheat gluten, nutritional yeast, smoked paprika, onion powder, cumin well. Then mix water, broth, 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.

While the seitan is steaming, make the sauce: heat a little oil in a small pot and sauté onion, garlic and ginger for a moment.
Add coconut milk, sambal oelek, ketjap manis and peanut butter, stir and blend into a smooth sauce.
Pour peanut sauce back into the pot, bring to a boil, add lemongrass, simmer at very low temperature, stir from time to time.

Take the seitan out, let it cool off for a moment, pull the pieces apart and roast them golden brown in a pan. Then put them on skewers and serve with the sauce.

I garnish it with lime, red pepper flakes and cilantro.

SEITAN SATAY

Category: Rezepte, Sauces & Fingerfood

Cuisine: Indonesian fusion

picture of vegan seitan satay

Ingredients

1 cup vital wheat gluten* (120 g)
1 tablespoon smoked paprika* (pimenton de la vera)
1/4 cup nutritional yeast* (30 g)
1 teaspoon cumin
1 teaspoon onion powder
3/4 cup lukewarm water (180 ml)
1 tablespoon veggie broth
1 tablespoon apple cider vinegar
1 teaspoon – 1 tablespoon soy sauce (depending on how salty you like it)
*
Ingredients for the peanut sauce
1 garlic clove
1/2 onion
1 tablespoon ginger
1 cup coconut milk (240 ml)
1/2 -1 teaspoon sambal oelek*
2 tablespoons ketjap manis*
1/4 cup peanut butter (55 g)
2 stalks lemongrass
a little soy sauce to taste

Instructions

Mix vital wheat gluten, nutritional yeast, smoked paprika, onion powder, cumin well. Then mix water, broth, 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.
While the seitan is steaming, make the sauce: heat a little oil in a small pot and sauté onion, garlic and ginger for a moment.
Add coconut milk, sambal oelek, ketjap manis and peanut butter, stir and blend into a smooth sauce.
Pour peanut sauce back into the pot, bring to a boil, add lemongrass, simmer at very low temperature, stir from time to time.
Take the seitan out, let it cool off for a moment, pull the pieces apart and roast them golden brown in a pan. Then put them on skewers and serve with the sauce.
I garnish it with lime, red pepper flakes and cilantro.

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

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