Satay

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Cuisine: Indonesian

Recipe Type: Appetizer

Vegetarian / Vegan: Vegan

A very common street snack which we've made into a vegetarian dish using wheat gluten strips. Wheat gluten is the protein isolate from flour, which makes for a terrific meat substitute. It can be purchased fresh or canned, or can be made at home. Serve with peanut dipping sauce and Asian pesto (recipe), if desired.

Ingredients:

For marinade:

1 tsp. cumin seed
1 tsp. coriander seed
1 TB garlic, chopped
1 TB ginger, grated
2 TB mushroom-flavored soy sauce
1/2 TB curry powder
1/2 cup coconut milk
1/4 cup palm sugar

1 pound wheat gluten or soy protein strips

For peanut dipping sauce:

1/4 cup roasted peanuts, chopped
2 cloves garlic, finely chopped
1 TB shallot, finely chopped
1 tsp. soy sauce
1/2 cup coconut milk
2 TB lime juice
1 TB palm sugar
2 TB red or massaman curry paste

Directions:

Toast coriander and cumin seed over medium heat in a pan until lightly browned. Grind toasted spices and combine with rest of marinade ingredients. Stir until palm sugar is dissolved. Marinate gluten/soy strips 4 hours to overnight. Remove gluten/soy from marinade and skewer with bamboo sticks (soak the sticks in water for 1 hour before using, so they don't burn on the grill). Grill satay sticks over hot coals (or broil) until browned. Mix all dipping sauce ingredients together and serve with grilled satay sticks.

Submitted By: Chris

Prep Time: 4 hours

Cooking Time: 15 minutes

Servings: 4

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