AT LAST! It’s big Number 20 – and the last of my PB & J-induced recipe insanity. It’s kinda my favorite of the whole bunch. Inspired by Number 29 on 29 Ways to Honor the Glory of Peanut Butter and Jelly and in particular, the recipe for Chicken Lollipops by Pepper PH, this recipe is pretty much spot on to the “real” thing. At first blush, one might think (as did I): yuck! But upon further reflection, I remembered one of my long-ago pre-gan favorites, chicken satay: tender strips of chicken that had been marinated in yogurt and spices and then grilled – then dipped in a thick and spicy peanut sauce. Break out the Singha!
Speaking of big: a BIG thank you to everyone who has stuck with me through Vegan MoFo 2013. I asked an awful lot of you with 20+ posts this month. I really appreciate all of the comments and encouragement. I’ll be back to my normal posting routine (well, kind of normal – the Virtual Vegan Potluck is coming up soon, after all, and I’ll be posting some info about that).
This one takes a little bit of effort, but it’s worth the end result: tender vegan satay with two slightly sweet and slightly spicy dipping sauces.
- 3/4 – 1 lb. seitan, cut into strips
- 6 oz. non-dairy, plain yogurt
- 1 tsp. ginger, grated
- 1 clove garlic, minced
- 1 Tbsp. curry powder
- 1/2 cup smooth, natural peanut butter
- 1/8 cup tamari or low-sodium soy sauce
- 1/2 tsp. sambal (use your favorite hot sauce, to taste)
- 2 dates, chopped
- 1 clove garlic, minced
- juice of 1 lime
- ~1/4 hot water
Plum BBQ Sauce
- 1/2 an onion, minced
- tamari and water, for sautéing
- 2 cloves garlic, minced
- 6 plums, seeded and cut into pieces
- 1 cup dates, chopped
- 1/4 water
- 1/4 cup rice wine vinegar
- 1 Tbsp. tamarind paste
- 1 Tbsp. tomato paste
- 1/4 tsp. coriander powder
- pinch black pepper
- Lettuce and cilantro, for garnish
Make the marinade
- Soak about 15 skewers in water for about 30 minutes before grilling the seitan.
- In a bowl, combine the marinade ingredients, add the seitan strips and gently stir to coat. Let the seitan marinate for about 2 hours.
Make the peanut sauce
- In a blender or food processor, add the peanut butter through the lime juice and process until smooth. Scrape down the sides and then with the blender running, pour in the hot water. Use more water if the sauce seems too thick.
- Pour the sauce into a bowl and set aside.
Make the Plum BBQ sauce
- In a saucepan, saute the onion in the soy sauce and water for about 10 minutes. They should be nicely brown and getting a little syrupy.
- Add the garlic and cook for another minute or so. Add the remaining ingredients, bring to a boil, then turn down the heat and cover.
- Cook until very soft – about 10 minutes. Remove from the heat and allow to cool for a little bit.
- Process in a blender or food processor until very smooth. Set aside.
Make the satay
- Carefully guide skewers through the seitan strips. (Alternatively, you can skip the skewers altogether and just grill the strips.)
- Heat a grill pan (or grill), spray lightly with oil and grill the seitan strips until you have nice brown stripes; flip and grill the other side.
- Serve the satay on a bed of fresh lettuce, sprinkle with cilantro and serve with the spicy peanut sauce and the plum BBQ sauce.
- Serving Size: 4
- Calories: 435
- Sugar: 49
- Sodium: 707
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 65
- Protein: 13
- Cholesterol: 6