With all this great weather we've been having, we're sure many of you have dusted off your grills. But if you haven't yet, chef Makini Howell from Plum Bistro has a great recipe idea that might provide some inspiration. She joined us from Makini's Kitchen.
Sweet, Salty and Spicy Seitan Chicken Satay
By Makini Howell
- 3 tablespoons lemongrass; ends and outer layer removed, smashed and chop the fragrant green part of the stem
- 1/3 cup unsweetened coconut milk
- ½ lb Seitan pulled apart into about 1’’ pieces I use this one
- ½ tsp. ground turmeric
- 2 tbsp. Vegan fish sauce
- 1 tbsp. packed brown sugar
- Juice of one lime
- 2 tablespoon peanut oil
- 1 ½ tablespoon soy sauce
- 1 tablespoon garlic, chopped
- 3 tlb spoon, chopped yellow onion
- 1 tbsp. fresh ginger, chopped
- 1 1/2 tbsp. Hot chili paste
Ingredients for the Peanut sauce
- 1/2 c. smooth peanut butter
- 1/4 c. reserved marinade
- 1 tbsp. low-sodium soy sauce
- 1 tbsp. lime juice
- 1 tsp. lime zest
- 1 clove garlic, grated
- 1 tbsp. freshly grated ginger
- 1/4 c. boiling water
- Chopped peanuts, for garnish
- Freshly chopped cilantro, for garnish
- Soak bamboo skewers in cold water for at least 15 minutes. In a bowl combine all marinade ingredients and mix them together, set aside half a cup.
- Pour the remaining marinade into a bowl covering seitan. Let chill in the refrigerator for 2 hours.
- Meanwhile, make peanut sauce: In a medium bowl, whisk all sauce ingredients until smooth and well combined.
- Preheat grill to medium-high heat. Remove seitan from marinade and spear 3 pieces onto each skewer. Grill, flipping once until seitan is cooked through and slightly charred, 3 to 4 minutes each side.
- Sprinkle satay with chopped peanuts and cilantro and serve with peanut sauce.