Wheat-Meat Satays with Spicy Peanut Sauce
Ingredients:
1 shallot, chopped
2 garlic cloves, chopped
2 teaspoons peeled and minced fresh ginger
2 tablespoons tamari or other soy sauce
2 tablespoons fresh lime juice
1 tablespoon toasted sesame oil
2 tablepoons firmly packed light brown sugar
1/2 teaspoon asian chili sauce
12 ounces seitan, cut into 1/4 inch strips
1 small head romaine lettuce, cut into chiffonade
spicy peanut sauce
Directions:
1. In a food processor, combine the shallot, garlic, ginger, tamari, lime juice, sesame oil, brown sugar, and chili paste and process until smooth. Transfer to a large bowl. Add the seitan strips and toss to coat. Cover and marinate for 30 to 45 minutes at room temperature.
2. Preheat the oven to 450 degrees F. Remove the seitan from the marinade, reserving the marinade. Thread the seitan onto bamboo skewers and place on al ightly oiled baking sheet. Bake, turning once and brushing with the marinade, until lightly browned, about 10 minutes.
3. Place the satays on individual plates lined with lettuce strips. Serve at once, with individual bowls of the peanut sauce.
Taken from: The Vegetarian Meat and Potatoes Bookbook by Robin Robertson.
These were delicious...I made the appetizer for me and Ernie as our meal to go with roasted veggies (had a brunch in the AM, so we didn't need a huge dinner!). I made 4 skewers total and left them each on one romaine leaf..just ripped the lettuce with each chunk of seitan to dip into the sauce. So many flavors! Lots of leftover peanut sauce too, so I'm going to have to make peanut noodles again or something. (will post peanut sauce recipe when I get home if I remember)