Seitan Satays With Kaffir Lime and Tahini Dipping Sauce

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For the Sauce:
1 cup tahini paste
5 garlic cloves
1/4 cup fresh lemon juice
1 1/2 tsp. minced Kaffir lime leaves
1/2 tsp. ground cumin
1 1/2 Tbsp. freshly chopped cilantro
1 1/2 Tbsp. freshly chopped parsley
1 1/2 tsp. salt
3/4 tsp. black pepper
1/3 cup water
1/2 cup olive oil

• Combine all the ingredients, except for the oil, in a food processor and blend until smooth.
• While the machine is running, drizzle in the oil to form an emulsion.

For the Satays:
2 lbs. seitan, cut into 1/2-inch by 2 1/2-inch strips
1/2 cup vegetable oil
1 Tbsp. toasted sesame oil
1/4 cup soy sauce
3 Tbsp. mirin
12 to 14 coconut-lime skewers

• Thread the seitan on the skewers.
• Combine the oils, soy sauce, and mirin in a bowl and marinate the skewers for 2 hours.
• Remove from the marinade and grill or sear on each side for 3 minutes, or until the seitan is browned.
• Serve with the dipping sauce.

Makes approximately 12 to 14 skewers

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind