Sunday, November 29, 2009

Seitan with Satay Sauce

This is SOOOO good! Depending how much satay sauce you like to use, you can make a half recipe of the sauce for this amount of seitan. Or just save the extra sauce in the fridge for next time you make seitan. I love the texture of the seitan and the exotic, spicy flavor of the sauce. And it's so easy to make if you start it the night before. It only takes a few minutes in the evening and a few minutes before you are ready to serve it.

Preheat oven to 375 Fahrenheit. Meanwhile, mix the following in a small bowl:
1 cup gluten flour
1 Tbsp. nutritional yeast flakes

Mix separately:
1 cup water
1/2 Tbsp. liquid smoke
1 Tbsp. tahini (I actually didn't have tahini, so I used 2 Tbsp. of sesame/yeast "parmesan cheese" in place of the tahini and yeast flakes.)

Pour liquid ingredients into dry. Mix well with your hands. Tear into small bite-sized pieces and lay on a nonstick cookie sheet. Bake for 15 minutes, turning halfway through.

Meanwhile, prepare marinade by combining:
4 cloves minced garlic
6 Tbsp. lemon juice
1/4 cup Braggs
1/4 cup water

Pour into a Ziploc bag and add baked seitan. Marinate in the fridge overnight.

To make the satay sauce, combine the following in a saucepan:
1 13-ounce can coconut milk
1/2 cup peanut butter
1/4 cup minced onion
1 Tbsp. Braggs
2 tsp. brown sugar
1/2 tsp. dried red pepper flakes

Heat through.

Meanwhile, turn the oven on to broil. Toss marinated seitan in a little olive oil to keep it from sticking, and lay on a pan that will fit in your broiler. Broil for 3-5 minutes. Turn over and broil 3-5 minutes on the second side. Watch carefully so it doesn't burn!!! Serve with satay sauce for dipping.


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