Seitan Skewers with Potato Coconut Milk Puree and Peanut Sauce
| 4-5 People | |
| Seitan | |
| 1 | red onion |
| 150 ml | fresh ginger, grated |
| ½ | chili |
| ½ tbsp | vegetable stock powder |
| 2 tbsp | olive oil |
| 1 tbsp | soy sauce |
| ½ tsp | sesame oil |
| ½ tsp | salt |
| 250 ml | water |
| 350 ml | wheat gluten |
| 50 ml | flour |
| 1 tbsp | nutritional yeast |
| Broth for Seitan | |
| 500 ml | water |
| ½ tbsp | soy sauce |
| 1 tsp | vegetable stock powder |
| ½ tsp | salt |
| Potato and Coconut Milk Puree | |
| 2 tbsp | oil |
| black pepper | |
| 800 ml | potatoes, cubed |
| 200 ml | coconut milk |
| ½ tsp | salt |
| Peanut Sauce | |
| ½ tbsp | oil |
| 1 | garlic clove |
| 1 tsp | chili powder |
| 1 ml | ground ginger |
| 1 ml | ground cumin |
| 1 ml | ground coriander |
| ~1 ml | sambal oelek |
| 1 tbsp | agave syrup |
| ½ tsp | salt |
| ~100 g | peanut butter |
| 1 tbsp | lime juice |
| 150 ml | water |
| Condiments | |
| ~100 ml | red currant jelly |
| arugula | |
In this recipe, the seitan cubes are served grilled on skewers, but you can also eat them boiled, or cold in a salad. The key to their wonderful flavor is all the ginger. Wheat gluten (seitan) can be found in most well-stocked health food stores. The seitan pieces are suitable to store in the freezer. The potato puree and the sauce are better to cook and eat fresh off the stove.
Seitan
1
Chop the red onion and chili finely, and grate the ginger.
2
Sautée with the vegetable stock for a few minutes in oil. Add soy sauce, salt, sesame oil, and water. Mix with a hand blender until it is as smooth as possible.
3
Mix gluten, flour and yeast in a bowl.
4
Add the blended spice mix and knead the dough until it all sticks together.
5
Flatten the dough into a rectangle, about 2 cm thick, and cut it into squares, about 2 cm-3 cm. The seitan pieces will swell a bit in the broth.
6
Bring the broth to a boil in a large pot. Let the seitan pieces boil for about 15 minutes in the broth. You can prepare the seitan pieces up to this point the day before, and keep them in the fridge until you need them.
7
Peel and chop the potatoes. Boil until completely soft, about 15-20 minutes.
Peanut Sauce
8
Peel and finely chop the garlic. Heat the oil in a saucepan (preferably thick-bottomed) and sautée garlic and all the dry spices for about 1 minute while stirring.
9
Mix in the rest of the ingredients, bring to a boil and let simmer until the sauce thickens, about 3-4 minutes, while stirring now and then. Add a bit more water if necessary.
Potato and Coconut Milk Puree
10
Mix the boiled potatoes with coconut milk, oil and salt, and mash using a masher. Add black pepper to taste.
11
If you want, mix the purée completely smooth and fluffy with an electric mixer.
Seitan Skewers
12
Roast the seitan pieces in the oven or on the barbeque, or fry them in a frying pan if you prefer. Put them on the skewers.