Vegetarian and vegan satay can be as delicious as regular satay, but there's a secret: a good marinade. The satay marinade for this dish has been handed down through my husband's family for generations, going all the way back to Thailand and northern Malaysia--you will definitely taste its authenticity!
This satay can be grilled or cooked in your oven. Be sure to pair it with a peanut satay sauce - it's easy to make and adds the finishing touch to this great vegan dish.
- 1 pound wheat gluten or soy protein strips, or your favorite vegetarian/mock chicken, or 1 block medium to firm/extra firm tofu
- 1/2 purple onion or yellow cooking onion, sliced into wedges for skewering, optional
- For the Satay Marinade:
- 1/4 cup minced lemongrass, fresh or frozen
- 2 shallots, or 1/4 cup purple onion, sliced
- 3 to 4 cloves garlic
- 1 to 2 fresh red chilies, or 1/2 to 3/4 tsp. cayenne pepper
- 1 thumb-size piece galangal or ginger, sliced
- 1/2 tsp. turmeric
- 2 tbsp. ground coriander
- 2 tsp. ground cumin
- 2 tbsp. dark soy sauce
- 3 tbsp. regular soy sauce
- 6 tbsp. brown sugar
- 3 tbsp. vegetable oil
- Salt to taste
- Slice wheat gluten, mock chicken or tofu into strips or workable pieces (on the thin side for weaving the satay sticks through). Place in a bowl large enough for marinating and set aside.
- Place all marinade ingredients in a food processor or blender. Blend to create a dark, rich satay marinade. Taste-test the marinade for salt, spice and sweetness. With this marinade, you should first taste salty, followed by sweet and then spicy. Add a little salt if needed, or more sugar if not sweet enough. Add more chili for more heat, if desired.
- Pour marinade over prepared strips, turning them to cover all sides.
- Add the onion, if using, and gently toss all together. Set in the refrigerator to marinate at least 1 hour, or cover and leave up to 24 hours. If using wooden skewers, soak in water 10 minutes before threading to prevent burning.
- Thread the wheat gluten, mock chicken or tofu pieces onto soaked wooden skewers or stainless-steel skewers. Reserve the leftover mariande for basting.
- If grilling, lightly brush grill with oil, then set skewers over a hot fire. Grill, rotating skewers, until all sides are lightly browned, basting generously with leftover marinade. (See below for oven instructions.)
- Serve with Easy Satay Peanut Sauce and plain rice, coconut rice or sticky rice.
To Make this Dish in Your Oven
- After skewering, lay prepared satay on a baking sheet lined with parchment paper, if desired.
- Set oven to broil and place a rack on the highest or second-highest rung of your oven. Slide satay under the broiler and broil 5 minutes before turning. Continue broiling in this way until nicely browned on all sides and onions, if using, are lightly charred.
- Baste halfway through cooking with leftover marinade, and follow serving instructions above.
|Nutritional Guidelines (per serving)|
|Total Fat||18 g|
|Saturated Fat||2 g|
|Unsaturated Fat||9 g|
|Dietary Fiber||3 g|