Menu

Vegan MoFo 20: Seitan Satay with Spicy Peanut Sauce and Plum BBQ Sauce

  • Peanut Sauce An Unrefined Vegan
  • Plum BBQ Sauce
  • Ingredients
  • seitan satay skewer
  • Seitan Satay An Unrefined Vegan
  • Details
  • 25 Comments
  • Related Items
LoadingAdd to favorites

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).

Seitan Satay An Unrefined VeganSeitan Satay with Spicy Peanut Sauce and Plum BBQ Sauce

INGREDIENTS

Satay/marinade:

  • 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

Peanut Sauce:

  • 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

Ingredients

DIRECTIONS

Make the marinade:

  1. Soak about 15 skewers in water for about 30 minutes before grilling the seitan.
  2. 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:

  1. 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.
  2. Pour the sauce into a bowl and set aside.

Plum BBQ SauceMake the Plum BBQ sauce:

  1. 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.
  2. 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.
  3. 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:

  1. Carefully guide skewers through the seitan strips. (Alternatively, you can skip the skewers altogether and just grill the strips.)
  2. 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.
  3. Serve the satay on a bed of fresh lettuce, sprinkle with cilantro and serve with the spicy peanut sauce and the plum BBQ sauce.

seitan satay skewer

Vegan MoFo 2013 Logo

Print Friendly
  1. Sandy says:

    Well done!!!!
    All your recipes have looked so delicious :-)

  2. I’ve never been a fan of chicken, I think I would much prefer this. Well done with your MoFo recipes – great job!

  3. Looks amazing!! Well done with all ur recipes – I have no idea how you did it!! Who knew you could do so much more with peanut butter & jelly than just putting it on bread :)

  4. This looks amazing! I used to love satay. Congrats on finishing all 20 posts in a month! I’ve really enjoyed your theme and reading all of your posts.

  5. Sophie33 says:

    Waw, Anne! Seitan saté, a great idea! I am not very fond of a plum sauce but will try your peanut spiced sauce, for sure! Great inventive cooking! xxx

  6. What, the peanut butter and jelly is over? Haha!! I don’t know how you keep managing to put out so many wonderful recipes girlfriend – you rock! Celeste :)

  7. veghotpot says:

    Oh wow!! I think this may be my fave too, I love satay sauce :) I am so amazed with all the different PB&J recipes you’ve done, so inventive! Are you sick of peanut butter now or has it simply strengthed your love?

  8. Becky says:

    Mmm…I also have fond memories of chicken satay. This looks awesome!

  9. Fantastic Annie! And the sauces look amazingly tasty :-)
    XXX

  10. Congrats on making it through Vegan MoFo! These seitan satay sticks look delicious! I’m looking forward to the upcoming VVP!

  11. Who needs meat with this delicious recipe :)

    Cheers
    Choc Chip Uru

  12. I love how satay can be kid friendly but still appear somewhat adult at the same time. Who can resist dipping??

  13. Richa says:

    That is an insane amount of PBJ mofo posts!! Congratulations! I havent had satays in so long.. i have only tried seitan in the restaurants and it is a hit or a miss 50% of the times. maybe i should make some satays at home to change up my mind!

  14. yumyumyum, a thousand times yum! It might be kinda fun to warm the peanut sauce in one pot and the plum sauce in another pot and do a double fondue. Dip in the seitan satay and maybe some roasted sweet potatoes, parsnips, pears, apples…whatever spins your spurs! Thanks for the recipes! :)

  15. I am quite fond of stick food! Doused with Pb and jelly stand-ins, I am happy.

Fill in the Blank:

Virtual Vegan Potluck: Sage & Rosemary Dinner Rolls with Roasted Garlic Coconut Butter

Add to favorites Welcome to the Bread course of the Virtual Vegan Potluck!  This is just the beginning of some tasty carbs – both savory and sweet – here at the Potluck.  Thank you so …

Print Friendly
Coconut Curry Mousse An Unrefined Vegan

Coconut-Curry Sweet Potato Mousse on Zukes or Cukes

Add to favoritesYeah, so things went a little haywire yesterday as many of you probably noticed from the deluge of emails from An Unrefined Vegan… I’m sorry about that; explaining how it happened would take …

Print Friendly
Peanut Butter Banana Ice Cream An Unrefined Vegan

Vegan MoFo 17: Peanut Butter-Banana “Ice Cream” with Mixed Berry Sauce. Sugar- & Gluten-free.

Add to favoritesThis MoFo recipe taught me that the simplest method is almost always the best method. I went through three incarnations of ice cream – two that were too fussy and required ingredients that …

Print Friendly

Spiced Pumpkin Flatbreads

Add to favoritesThis time of year I always seem to have dribs and drabs of pumpkin puree in my refrigerator.  With the exception of pumpkin pie, most recipes call only for a portion of a …

Print Friendly

Virtual Vegan Potluck Update #2: Miscellany

Add to favoritesIn case you haven’t already heard, the final Virtual Vegan Potluck participant list is posted in all of its 169-plant-strong glory on the VVP website. It would be understandable if you merely want …

Print Friendly
%d bloggers like this: