Vegan Satay With Peanut Satay Sauce And Thai Cucumber Salad Recipes

VEGAN SATAY WITH PEANUT SATAY SAUCE AND THAI CUCUMBER SALAD

Steps:

• If using wooden skewers or sandwich picks, begin by soaking them in warm water as you prepare the satay. If using metal or other reusable skewers, skip this step.
• Combine the coconut milk, curry paste, soy sauce, brown sugar, tamarind concentrate, ginger, and garlic in a small saucepan over low-medium heat.
• Simmer until the brown sugar dissolves, about 5 minutes, then remove from heat.
• Skewer each piece of seitan and place in a wide shallow dish.
• Pour the sauce over the seitan skewers and let marinate for 30 minutes to an hour.
• Combine all of the peanut sauce ingredients in a small saucepan over low heat.
• Stir until the brown sugar dissolves and all of the ingredients are thoroughly combined.
• Remove from heat, and chill before serving, if desired.
• In a small saucepan, combine the vinegar and brown sugar.
• Cook over low heat until the brown sugar is dissolved, 5 minutes.
• Remove from heat, then add the chili.
• Let cool, then add the cucumber, carrot, salt, and pepper.
• Heat the 1 tablespoon vegetable oil in a large skillet for the satay.
• Remove the seitan skewers from the sauce, and reserve the sauce.
• Pan fry for 3-5 minutes on each side, until brown.
• Heat up the remaining sauce.
• Dip the seitan in the sauce to coat completely and then move to serving dish.
• Serve with peanut sauce and cucumber salad.