As a relative newcomer to seitan, I are likely to focal point on straightforward preparations: a ethical marinade, followed by grilling, baking, or pan cooking. This recipe is my modern accepted, a summery ginger-soy-lime drugs that outcomes in tender, flavorful, moderately citrusy seitan pieces. It’s ultimate for sharing at cookouts, potlucks, or as an accompaniment to a grill meal. I critically find to pile the skewers over couscous or quinoa, then assist them with grilled vegetables or salad. —Gena Hamshaw
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soy sauce or tamari
freshly squeezed lime juice
cloves garlic, finely chopped
grated or minced modern ginger
freshly ground black pepper
seitan, pre-cubed or minimize into 1 1/2-poke pieces
- Stride the soy sauce, lime, oil, garlic, ginger, mustard, and pepper together. Put the seitan pieces in a nonreactive, flat dish (similar to a tumbler storage container or baking dish) and pour the marinade over them. Duvet, refrigerate, and marinate for on the least 4 hours, or in a single day (8 to 12 hours).
- Prepare a stovetop, charcoal, or gas grill so that the heat is medium-excessive. Capture away the seitan from the marinade, reserving the marinade. Prepare steel or bamboo skewers by putting 3 to 4 pieces of seitan on each and each skewer. (If the exercise of bamboo skewers, earn definite to soak them sooner than time!)
- Grill the skewers for 4 to 5 minutes per facet, or till tidy grill marks seem, brushing the skewers with extra marinade as you grill. Encourage the seitan with salad, a grain pilaf, or grilled vegetables.