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Vegan Seitan Satay with Spicy Peanut Sauce on green plate

Seitan Satay with Spicy Peanut Sauce

These succulent savory spears (say that 3 times fast) are rich with umami flavors. Serve them on a hot summer night with a cooling shredded salad and soothing brown or black rice and you will have a meal that is perfectly balanced in flavors and textures. You will need wooden skewers for this recipe. I used the brine from my Rainbow Pickles to make the shredded salad you see in the photos.

Course Appetizer, Lunch, Main Course
Cuisine Asian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 people


Seitan Buy ready made seitan and drain it or use my recipe below

Spicy Peanut Sauce

  • 1 cup peanutbutter crunchy
  • 1 1 inch slice of ginger root
  • 4 cloves garlic
  • 2 squirts Sriracha, to taste really, you know your own palate. Right?
  • 4 tbsp soy sauce (dark if you have)
  • 2-3 leaves Kaffir Lime Leaves optional
  • 1 tbsp dark brown sugar
  • 1/4 cup rice vinegar well stirred , from a can
  • 1/4 cup fresh cilantro
  • 2 tsp sesame oil optional
  • 1/3 cup lime juice I used 3 limes
  • 1/2 cup water or more to thin to the crrect consistancy


  1. Heat the oven to 350 degrees Fahrenheit. 

  2. In a blender place chipotles, nut butter, soy sauce, liquid smoke, nutritional yeast, and broth. Blend until smooth.

  3. In a large bowl place the vital wheat gluten, smoked paprika, garlic powder and onion powder. Stir to combine.

  4. Pour in the liquid from the blender to the dry ingredients and stir until a loose dough forms. It will seem terribly mushy, fear not. 

  5. Roll up your sleeves and knead the dough with your hands for 3-4minutes to activate the gluten.

  6. Form the dough into a ball and press and shape the dough into a rectangle about 8"x"6 and 1 1/2 inches tall.  

  7. Lightly grease a baking pan and place the rolled out seitan rectangle in it. Bake in the center of the oven for 25 minutes and remove from oven.

  8. Place all of the peanut sauce ingredients into your blender.

  9. Blend until you have a smooth paste. Taste your peanut sauce and make sure it has the right balance for you of salty and sweet. Adjust to your palate but keep in mind the garlic and or ginger will keep growing in strength.

  10. Slice your seitan into thinnish strips. See the photo in the body of the post for reference. Thread the strips onto the wooden skewers. 

  11. In a shallow bowl, I used a pie pan, place half the peanut sauce and coat the seitan strips with marinade. Honestly I slathered it on with my hands like I do when you apply sunscreen. Time out. You really need to make sunscreen part of your daily routine. Really! 

  12. Marinate your satay for 45 minutes or you can place the skewered seitan in the fridge covered till tomorrow if you'd like. If I still had a grill pan I would use that, but alas I no longer have one...The broiler works just great though.

  13. At this point you can wrap them up and take them to your next Bbq and finish them on the grill, about five minutes each side or finish them in the oven (instructions below),

  14. Turn on your broiler (oven grill) to high. Lightly grease a sheet pan. Place your stay skewers on the pan and if you are broiling (grilling) place a piece of aluminum foil over the exposed ends of the wooden skewers to keep them from charring.

  15. Place your pan in the oven broil (grill) about 6 minutes. Keep checking and when you have a lovely deep golden color and a tiny bit of char about the edges then remove form the oven.