VEGETARIAN SATAY

VEGETARIAN SATAY image

Number Of Ingredients 16

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up to 1 pound wheat gluten or soy protein strips, OR your favorite vegetarian/mock chicken*, OR 1 block medium to firm/extra firm tofu
optional: 1/2 purple onion OR yellow cooking onion, sliced into wedges for skewering
SATAY MARINADE:
1/4 cup minced lemongrass, fresh or frozen-prepared
2 shallots OR 1/4 cup purple onion, sliced
3-4 cloves garlic
1-2 fresh red chilies, OR 1/2 to 3/4 tsp. cayenne pepper
1 thumb-size piece galangal OR ginger, sliced
1/2 tsp. turmeric
2 Tbsp. ground coriander
2 tsp. ground cumin
2 Tbsp. dark soy sauce
3 Tbsp. regular soy sauce
6 Tbsp. brown sugar
3 Tbsp. vegetable oil
salt to taste

Steps:

*Shopping Tip: Rose Chilibeck of Ontario, Canada recommends using PC World's Best Meatless Chicken Breasts in this recipe (shown in photo). Other types will work too - just be sure the product isn't too heavily salted/spiced. 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. Blitz to create a dark, rich satay marinade. Taste-test the marinade for salt, spice, and sweetness. Tip: with this mariande, you should first taste SALTY, followed by SWEET and 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 the wheat gluten or mock chicken to cover all sides. Add the onion (if using) and gently turn toss all together. Set in the refrigerator to marinate at least 1 hour, or cover and leave up to 24 hours. Thread the wheat gluten, mock chicken, or tofu pieces onto wooden or stainless-steel skewers (soak wooden ones in your sink 10 minutes beforehand to prevent burning). Retain the bowl with the leftover mariande for basting. If grilling, lightly brush grill with oil, then set skewers over a hot fire. Grill until lightly browned, basting generously with leftover marinade.(If cooking indoors: see below for oven instructions.)