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 the seitan satay skewers?
- spicy peanut sauce
- Sambal Oelek (Indonesian chili sauce)
- Ketjap Manis (Indonesian dark sweet soy sauce)
- vegan kroepoek, which you can find in some vegan specialty stores. In Germany it’s called Java Chips and in the Netherlands it’s avialable in almost every supermarket called cassava kroepoek.
- Indonesian noodle dish bami goreng is a nice quick and easy side to serve with these skewers
These dishes go very well with the seitan satay skewers as well:
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