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


seitan satay skewer

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 Vegan


Seitan Satay with Spicy Peanut Sauce and Plum BBQ Sauce
Serves 4
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.
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Total Time
2 hr 20 min
Total Time
2 hr 20 min
435 calories
65 g
6 g
18 g
13 g
3 g
403 g
707 g
49 g
0 g
13 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 435
Calories from Fat 153
% Daily Value *
Total Fat 18g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 8g
Cholesterol 6mg
Sodium 707mg
Total Carbohydrates 65g
Dietary Fiber 9g
Sugars 49g
Protein 13g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 3/4 - 1 lb. seitan, cut into strips
  2. 6 oz. non-dairy, plain yogurt
  3. 1 tsp. ginger, grated
  4. 1 clove garlic, minced
  5. 1 Tbsp. curry powder
Peanut Sauce
  1. 1/2 cup smooth, natural peanut butter
  2. 1/8 cup tamari or low-sodium soy sauce
  3. 1/2 tsp. sambal (use your favorite hot sauce, to taste)
  4. 2 dates, chopped
  5. 1 clove garlic, minced
  6. juice of 1 lime
  7. ~1/4 hot water
Plum BBQ Sauce
  1. 1/2 an onion, minced
  2. tamari and water, for sautéing
  3. 2 cloves garlic, minced
  4. 6 plums, seeded and cut into pieces
  5. 1 cup dates, chopped
  6. 1/4 water
  7. 1/4 cup rice wine vinegar
  8. 1 Tbsp. tamarind paste
  9. 1 Tbsp. tomato paste
  10. 1/4 tsp. coriander powder
  11. pinch black pepper
  12. Lettuce and cilantro, for garnish
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.
Make 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.
  4. 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.
an unrefined vegan

Plum BBQ Sauce


Peanut Sauce An Unrefined Vegan

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25 thoughts on “Vegan MoFo 20: Seitan Satay with Spicy Peanut Sauce and Plum BBQ Sauce

    1. An Unrefined Vegan

      I am sure that my readers are just as happy (if not more…) as I am that this month is OVER! Fun, but…time to close up the peanut butter jar. Thanks, Celeste – it actually has been a lot of fun.

  1. veghotpot

    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?

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

  3. Richa

    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!

  4. thepeacepatch

    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! :)


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