Thai seitan satay with spicy peanut dipping sauce

Ingredients

satay

½ cup (125 ml) coconut milk
2 garlic cloves, minced
2 tablespoons diced fresh lemongrass
2 tablespoons lime juice
2 tablespoons tamari or soy sauce (or liquid aminos)
1 tablespoon coconut sugar or vegan brown sugar
1 teaspoon grated fresh ginger
½ teaspoon curry powder
1 batch Homemade Seitan or store-bought
Fresh cilantro


spicy peanut dipping sauce

½ cup (130 g) smooth peanut butter
2 tablespoons lime juice
2 tablespoons tamari or soy sauce
2 tablespoons vegetable broth, or more to taste
1½ tablespoons maple syrup
2 teaspoons hot sauce
1 teaspoon grated fresh ginger
8 skewers, soaked for 15 minutes if wooden
Olive oil spray


Steps

1. In an 8 x 8-inch baking dish, combine the coconut
milk, garlic, lemongrass, lime juice, tamari, coconut
sugar, ginger, and curry powder. Slice the seitan
into 1-inch (2.5 cm) wide strips and place in the
baking dish. Toss to coat in the marinade. Cover
and marinate for 1 hour, flipping the strips halfway
through.

2. In a small bowl, whisk together the dipping sauce
ingredients. If you like a thinner sauce, add more
broth to reach your desired consistency. If needed,
the sauce can be made a day in advance.

3. Skewer the seitan strips. Heat a grill pan, preferably
cast iron, over medium heat and lightly spray with
olive oil. Grill the satays 3 to 5 minutes on each
side, until they are browned with grill marks. Serve
warm with the dipping sauce.