BBQ & Grill
Seitan skewers with easy satay sauce
These vegan seitan satay sticks are great threaded onto metal skewers and cooked on the barbecue. Serve with a cucumber, mint, lime and chilli salad.
Ingredients:
- 1 tbsp lemongrass purée, from a tube or jar
- 1 tbsp fresh lime juice
- 1 tbsp sunflower oil, plus extra for greasing
- 200g/7oz ready-made seitan, cut into 3 x 2cm/¾in chunks
- 60g/2¼oz no-added sugar crunchy peanut butter
- 1 tsp dark soy sauce
- 15g/½oz fresh root ginger, peeled and finely grated
- 1 tsp sriracha chilli sauce
- cucumber, mint and sliced red chilli salad
- lime wedges
Directions:
- To make the marinade, mix together the lemongrass purée, lime juice and oil in a shallow dish. Add the seitan and toss well. Leave for 15 minutes.
- Preheat a lightly oiled griddle or large frying pan. Thread the marinated seitan pieces onto bamboo skewers and place on the griddle. (If cooking on a barbecue or under the grill, use metal skewers instead.) Cook for 4–5 minutes, turning occasionally, until lightly charred and hot through.
- To make the sauce, put the peanut butter, soy sauce, ginger and sriracha in a small saucepan. Add 5 tablespoons of water and cook over a low heat for about a minute, or until the peanut butter softens and the sauce thickens and becomes thick and glossy. Add a little extra sriracha if you like. (If making the satay with Quorn pieces, add an extra 2 teaspoons of soy sauce.)
- Serve with the cucumber, mint and sliced red chilli salad and lime wedges for squeezing over.