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Peanut Sauce Seitan Recipe
Today’s seitanic creation – Peanut sauce seitan over steamed vegetables!
For this recipe, we’re gonna take some seitan we made up last week and cook it over garlic and ginger. Then we’re gonna mix up some peanut sauce with a bit of spice. Finally, we’re gonna bathe the seitan in the peanut sauce for a few more minutes, then served over steamed vegetables or rice.
Recipe Instructions
Peanut Sauce Seitan
Chunks of seitan cooked in garlic and ginger, then bathed in peanut sauce and served over vegetables or rice.
Servings: 2 Servings as above
Ingredients
- 1 Lb Black Pepper Seitan Torn into bite sized pieces
- 2 Cloves Garlic
- 1 Piece Ginger About as big as your thumb from the last joint to the tip
- ½ Cup Peanut Butter Just peanuts and salt, no fillers
- 2 Tsp Olive Oil
- 2 Tbsp Liquid Aminos
- 2 Tbsp Maple Syrup
- 2-3 Tbsp Lime Juice Or: Juice of 1 large lime
- ½ Tsp Crushed Red Pepper
- ¼ Cup Water
- 2 Bags Steamed Microwaveable Vegetables
Instructions
- Take the 1 lb Black Pepper Seitan, slice it about 1-2 cm thin, and then shred it with a couple of forks. The idea here is to make bite size pieces to soak up the peanut sauce.
- Take the garlic and ginger and mince well, then add to skillet. Set a timer for 3-4 minutes, but use your nose first and foremost. Once the ginger and garlic are giving off a real nice aroma, we move on to the next step.
- Put the seitan into the skillet, and set a timer for 15 minutes. Stir intermittently, every 3-4 minutes.
- While the seitan is cooking, start your microwaveable steamed vegetables.
- Blend together the peanut butter, liquid aminos, maple syrup, lime juice, and water to make your peanut sauce.
- Once your timer goes off, the seitan should be nice and cooked throughout. Dump in your blended peanut sauce and stir well. Leave it to cook for another 5-6 minutes, stirring frequently.
- Remove from heat and serve hot over vegetables.
Notes
This dish would also go well with noodles or rice.
Enjoy!
Great recipe! As you promised, it made two heaping plates. Instead of steamed vegetables, I served this on a bed of spaghetti squash and Japanese dumplings. I also made the peanut sauce extra spicy – delicious!
This is my first time making and cooking with seitan, and I’m impressed with how flavorful your “Black Pepper Seitan” is. I’m used to cooking tofu and was expecting the seitan to be similarly neutral (and require lots of seasoning). Since your recipe has a nice strong flavor to begin with, it makes the prep simpler. Thanks!
Sorry for the late reply, I’ve been out of town all week!
I’m glad to hear you liked it! Yeah, a huge reason I’ve always been deterred from Tofu is its very neutral taste – I wanted something that was pre-seasoned to work in conjunction with other dishes I may want to prep.