Recipe: Seitan Satay with Peanut Sauce

SEITAN SATAY WITH PEANUT SAUCE

"Spicy peanut sauce and lemon wedges add flavor to this vegan version of an Indonesian favorite."

FOR THE SATAY:
1/4 cup low-sodium soy sauce
2 Tbsp. toasted sesame oil
1 1/2 tsp. grated fresh ginger
1 lb. seitan, rinsed, drained, and cut into chunks

FOR THE PEANUT SAUCE:
1/2 cup creamy peanut butter
2 Tbsp. tahini*
2 Tbsp. low-sodium soy sauce
1 Tbsp. toasted sesame oil
1 tsp. hot sesame oil
1 tsp. minced fresh ginger
1/2 cup water

FOR SERVING:
2 medium cucumbers, peeled and quartered lengthwise
Lemon wedges, for garnish

TO MARINATE THE SEITAN:
Combine soy sauce, sesame oil, and ginger in resealable plastic bag. Add seitan; seal, and shake to coat. Refrigerate 1 hour, or overnight.

TO ASSEMBLE AND COOK THE SATAY:
Preheat oven to 375 degrees F. Coat baking sheet with cooking spray.

Drain seitan, and thread onto skewers. Place on prepared baking sheet.

Bake 10 to 15 minutes, or until seitan is browned.

TO MAKE THE PEANUT SAUCE:
Blend all ingredients and 1/2 cup water in blender until smooth. Transfer to serving bowl.

TO SERVE:
Place cucumber quarters on serving plates. Set satay on top. Garnish with lemon wedges, and pass peanut sauce for dipping.

*Speedy Substitution: Tahini
No tahini (a Middle Eastern sesame seed paste) in the house? Replace it with 2 Tbsp. peanut butter and a little more sesame oil.

Makes 8 servings

Per Serving: 223 Cal; 21 G Prot; 13.5 Grams Total Fat (2.5 G SAT FAT); 8 Grams Card; 0 MG Chol; 276 MG Sod; 2 Grams Fiber; 2 G Sugars

Source: Vegetarian Times Everything Vegan by Vegetarian Times Magazine