Seitan Satays with Ginger-Peanut Sauce
- 1 pound seitan, cut into 1/4-inch slices
- 1/2 cup water
- 4 tablespoons soy sauce
- 3 teaspoons natural sugar
- 1 garlic clove, minced
- 1 cup vegetable broth
- 1/3 cup peanut butter
- 2 teaspoons minced fresh ginger
- 1 tablespoon fresh lime juice
- 1/4 teaspoon cayenne
- Orange slices
Thread the seitan slices onto bamboo or metal skewers, pushing down firmly. Blend the water, 3 tablespoons of the soy sauce, 2 teaspoons of the sugar, and the garlic in a shallow baking dish. Add the skewered seitan and marinate for an hour, turning once.
While the seitan is marinating, combine the broth, peanut butter, ginger, lime juice, remaining 1 tablespoon of soy sauce, remaining 1 teaspoon of sugar, and the cayenne in a blender or food processor, and blend until smooth. Transfer the mixture to a saucepan and simmer until thick enough to coat a spoon, stirring constantly, about 10 minutes.
Preheat the broiler or grill. Cook the satays until hot and browned, about 3 minutes per side. Arrange the satays on a platter and garnish with orange slices. Pour the sauce into individual dipping bowls to serve.
From Hot Vegan by Robin Robertson. ©2014 Robin Robertson. Used by permission from Andrews McMeel Publishing.