Marinate your seitan in a delicious blend of lemongrass, shallots, herbs and spices, then skewer and grill to perfection to make this veganized chicken satay. Use the spicy peanut sauce as an amazing dip or salad dressing.

vegan chicken satay with peanut sauce

Ingredients

Seitan
 About 4 servings of your favorite seitan chicken, after the first cook and ready for marinadeI made this with washed flour seitan - process is detailed below.
Marinade
 3 stalks lemongrass, white parts only, chopped
 2 large shallots, chopped
 3 large garlic cloves, chopped
 ¼ cup light brown sugar
 2 tsp salt
 1 tbsp ground coriander
 1 tbsp ground cumin
 1 tsp ground turmeric
 1 tsp hot pepper flakes
 3 tbsp neutral-tasting oil
 2 tbsp vegan fish sauce I used this recipe but store-bought works, too
 ½ cup unsweetened coconut milk**optional, see notes below
Spicy Peanut Sauce / Dressing
 ½ cup creamy peanut butterI used unsweetened, so if using sweetened you may want to cut back on the sugar
 2 tbsp fresh lime juiceApproximately the juice from one lime
 2 tbsp vegan fish sauceI used this recipe but store-bought works, too
 2 tbsp soy sauce
 2 tbsp rice vinegar**omit if you'd like a slightly thicker sauce, or alternatively, you can add a little more to make it more of a salad dressing.
 2 tbsp light brown sugar
 1-inch square piece fresh ginger, peeled and roughly chopped
 2 cloves garlic, roughly chopped
 2 Serrano or Jalapeño peppers, roughly chopped
 2 tbsp fresh cilantro leaves
 1–2 tbsp water or coconut milk, if needed to thin
Plus lime wedges and cilantro for garnishing, if desired.

Directions

1

Prepare your seitan chicken. If working with already prepared seitan, skip to step two.

I started with 7 cups of bread flour, washed and seasoned with 2T of this chickun boullion. After incorporating the seasoning and letting the dough rest long enough to stretch, tie the dough in knots, then fry it on both sides on medium heat to help it retain its shape and take on a little fat to keep it juicy for the grill. In the same pan, simmer the tied dough in 2 cups of the chickun variation of this broth for about 1 hour, covered with a lid, flipping halfway through. It's important to keep the simmering temperature very low - barely bubbling - or your seitan can expand and become spongey.

TIPS: I like to tie up two or three sections to keep it easy to flip in the oil and simmering broth using a pair of tongs. Use whatever chicken-style seasoning and flavored broth you prefer. No need to over-season the dough because the marinade adds tons of flavor.

If you're new to washing flour, check out the step-by-step and video tutorial here.

2

Add all of the marinade ingredients into the bowl of a food processor except for the coconut milk and blitz.

NOTE: You can slowly add either coconut milk or extra oil to extend the marinade if desired. I really like the flavor addition of the coconut milk, but if you add it too quickly it may curdle. If it does, it will not effect the texture of the marinade, but you can try continuing to blend to break down the curdles, or use an emulsification blender if you find it necessary.

3

Cut or tear the cooked seitan into chunks. Cover them with the marinade and let them sit for at least one hour. While they're marinating it's the perfect time to prepare the peanut sauce, and if using bamboo skewers, soak them in water for at least an hour as well (longer is better) to avoid them burning on the grill.

4

For the peanut sauce, add all of the ingredients except for the coconut milk/water into the bowl of a food processor and blitz to combine. If you'd like to make it a little thinner, you can add a little coconut milk or water and blitz again.

5

When done marinating, skewer the chunks of seitan and reserve the marinade thats left in the container for basting. Preheat your grill to medium/high. Grease the grill grates before adding the skewers to help avoid sticking. Let them cook for about two minutes on each side, using some of the reserved marinade to baste with each rotation. Grill for about 8-10 minutes total, or until the seitan has started to brown and slightly char.

6

Serve with the peanut sauce and garnish with fresh lime wedges and cilantro, if desired. Enjoy!


Ingredients

Seitan
 About 4 servings of your favorite seitan chicken, after the first cook and ready for marinadeI made this with washed flour seitan - process is detailed below.
Marinade
 3 stalks lemongrass, white parts only, chopped
 2 large shallots, chopped
 3 large garlic cloves, chopped
 ¼ cup light brown sugar
 2 tsp salt
 1 tbsp ground coriander
 1 tbsp ground cumin
 1 tsp ground turmeric
 1 tsp hot pepper flakes
 3 tbsp neutral-tasting oil
 2 tbsp vegan fish sauce I used this recipe but store-bought works, too
 ½ cup unsweetened coconut milk**optional, see notes below
Spicy Peanut Sauce / Dressing
 ½ cup creamy peanut butterI used unsweetened, so if using sweetened you may want to cut back on the sugar
 2 tbsp fresh lime juiceApproximately the juice from one lime
 2 tbsp vegan fish sauceI used this recipe but store-bought works, too
 2 tbsp soy sauce
 2 tbsp rice vinegar**omit if you'd like a slightly thicker sauce, or alternatively, you can add a little more to make it more of a salad dressing.
 2 tbsp light brown sugar
 1-inch square piece fresh ginger, peeled and roughly chopped
 2 cloves garlic, roughly chopped
 2 Serrano or Jalapeño peppers, roughly chopped
 2 tbsp fresh cilantro leaves
 1–2 tbsp water or coconut milk, if needed to thin

Directions

1

Prepare your seitan chicken. If working with already prepared seitan, skip to step two.

I started with 7 cups of bread flour, washed and seasoned with 2T of this chickun boullion. After incorporating the seasoning and letting the dough rest long enough to stretch, tie the dough in knots, then fry it on both sides on medium heat to help it retain its shape and take on a little fat to keep it juicy for the grill. In the same pan, simmer the tied dough in 2 cups of the chickun variation of this broth for about 1 hour, covered with a lid, flipping halfway through. It's important to keep the simmering temperature very low - barely bubbling - or your seitan can expand and become spongey.

TIPS: I like to tie up two or three sections to keep it easy to flip in the oil and simmering broth using a pair of tongs. Use whatever chicken-style seasoning and flavored broth you prefer. No need to over-season the dough because the marinade adds tons of flavor.

If you're new to washing flour, check out the step-by-step and video tutorial here.

2

Add all of the marinade ingredients into the bowl of a food processor except for the coconut milk and blitz.

NOTE: You can slowly add either coconut milk or extra oil to extend the marinade if desired. I really like the flavor addition of the coconut milk, but if you add it too quickly it may curdle. If it does, it will not effect the texture of the marinade, but you can try continuing to blend to break down the curdles, or use an emulsification blender if you find it necessary.

3

Cut or tear the cooked seitan into chunks. Cover them with the marinade and let them sit for at least one hour. While they're marinating it's the perfect time to prepare the peanut sauce, and if using bamboo skewers, soak them in water for at least an hour as well (longer is better) to avoid them burning on the grill.

4

For the peanut sauce, add all of the ingredients except for the coconut milk/water into the bowl of a food processor and blitz to combine. If you'd like to make it a little thinner, you can add a little coconut milk or water and blitz again.

5

When done marinating, skewer the chunks of seitan and reserve the marinade thats left in the container for basting. Preheat your grill to medium/high. Grease the grill grates before adding the skewers to help avoid sticking. Let them cook for about two minutes on each side, using some of the reserved marinade to baste with each rotation. Grill for about 8-10 minutes total, or until the seitan has started to brown and slightly char.

6

Serve with the peanut sauce and garnish with fresh lime wedges and cilantro, if desired. Enjoy!

Vegan Chicken Satay