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, so here is just the satay with the sauce:
Ingredients for the seitan satay
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.
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.
Notes
There is no separate video for the skewers, but if you want to watch me make them, this is your video
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