Seitan Satay Skewers

Chicken Satay (5)

Tonight Travis made the third and final recipes from his Taste of Thailand Raddish Kids package. I was so proud of him throughout this month’s kit, since it exposed him to lots of new flavors and cooking methods, but he was game to try everything!

First, make the marinade:

Chicken Satay (1)

Smash, peel, and mince two garlic cloves. Place in a large bowl, along with 1 tablespoon rice vinegar, 2 tablespoon canola oil, 2 tablespoons soy sauce, 2 tablespoons brown sugar, and 1 teaspoon turmeric. Time to whisk! Travis is loving this latest keepsake.

Chicken Satay (2)

The original recipe from Raddish called for chicken tenders but suggested 8 ounces seitan as the vegan alternative. Add seitan strips to the marinade and let stand for about 15 minutes.

Chicken Satay (3)

As every vegan knows, the size of seitan pieces in a package can vary widely. So while we were able to thread the biggest pieces onto skewers, as shown in the recipe, many small ones were too delicate or not the right shape. I arranged our skewered ones on a baking sheet lined with foil, and added the others to bake along the side. Which luckily worked just fine!

Chicken Satay (4)

Bake at 350 degrees F for 17 minutes.

Meanwhile, to prepare the dipping sauce whisk together 1/3 cup sunflower seed butter and 1/3 cup warm water in a small bowl. Peel 1 (1-inch) piece of ginger and grate – another great culinary lesson.

Add the ginger to the sunflower seed sauce, along with 2 tablespoons brown sugar and 1 tablespoon soy sauce. Whisk (again, yay!) to combine.

This was honestly some of the best seitan I’ve ever had. Travis wasn’t wild about the sauce, but I was proud of him for trying it! We finished by learning a little about Thai foods (like kaffir lime leaves) and Thai culture as we dined, thanks to the information on the recipe card. What a great culinary adventure!

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