Try This Delicious Vegetarian and Vegan Thai Satay Recipe

Step 1

Slice wheat gluten, mock chicken, or tofu into strips or workable pieces (on the thin side for weaving the satay sticks through). Place in a bowl large enough for marinating and set aside. Place all marinade ingredients in a food processor or blender. Blend to create a dark, rich satay marinade. Taste-test the marinade for salt, spice, and sweetness. With this marinade, you should first taste salty, followed by sweet and then spicy. Add a little salt if needed, or more sugar if not sweet enough. Add more chili for more heat, if desired. Pour marinade over prepared strips, turning them to cover all sides. Add the onion, if using, and gently toss all together. Set in the refrigerator to marinate at least 1 hour, or cover and leave up to 24 hours. If using wooden skewers, soak in water 10 minutes before threading to prevent burning. Thread the wheat gluten, mock chicken, or tofu pieces onto soaked wooden skewers or stainless-steel skewers. Reserve the leftover marinade for basting. If grilling, lightly brush grill with oil, then set skewers over a hot fire. Grill, rotating skewers until all sides are lightly browned, basting generously with leftover marinade. (See below for oven instructions). Serve and enjoy!

Step 2

After skewering, lay prepared satay on a baking sheet lined with parchment paper, if desired. Set oven to broil and place a rack on the highest or second-highest rung of your oven. Slide satay under the broiler and broil 5 minutes before turning. Continue broiling in this way until nicely browned on all sides and onions, if using, are lightly charred. Baste halfway through cooking with leftover marinade. Serve and enjoy!