Enhance the flavour of this dish by marinating the seitan for several hours or overnight. If using wooden skewers, soak them in water for 20-30 minutes before threading to prevent them from burning on the grill
| Created by | Spinneys |
| Prep time | 20 minutes |
| Marination time | 20+ minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | Asian |
| Diet | Other |
| Preparation | Moderate |
| Calories | 365 |
| Fat | 20g |
| Saturates | 4g |
| Protein | 28g |
| Carbs | 22g |
| Sugars | 8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFMince a garlic clove and juice a lime. In a bowl, whisk together the olive oil, 2 tbsp soy sauce, 1 tbsp maple syrup, garlic and lime juice. Add the spices (coriander, cumin and turmeric). Slice the seitan into 2cm thick slices and toss in the marinade until fully coated. Cover and refrigerate for at least 20 minutes.
To make the sauce, mince a garlic clove, grate the ginger and juice a lime. In a small bowl, combine the peanut butter, 2 tbsp soy sauce, coconut milk, 1 tbsp maple syrup and Sriracha. Add the garlic, ginger, lime juice and whisk until smooth. If the sauce is too thick, add 1 tablespoon of water at a time until it reaches the desired consistency.
Slice the spring onion into 3cm long pieces. Thread the marinated seitan pieces onto the skewers alternating with the pieces of spring onion.
Preheat a grill pan over a medium-high heat. Grill the seitan skewers for approx. 8-10 minutes, turning occasionally, until slightly charred and heated through.
Scatter over some chopped coriander and crushed peanuts over the skewers. Serve the skewers with the peanut sauce and lime wedges on the side.
