SEITAN SATAY BOWL WITH PEANUT SAUCE

SERVES 4 PORTIONS

FOR THE SATAY MARINADE

1 batch of Basic Seitan; formed into 8 thin strips for skewering

1/3 cup (80 ml) full-fat coconut milk

1 tbsp. (16 g) peanut butter

1 tbsp. (15 ml) soy sauce

2 tsp. organic brown sugar

1 tsp. sambal chili paste

1 clove of garlic, minced

1 tsp. grated fresh ginger

1/2 tsp. yellow curry powder

FOR THE CUCUMBER SALAD

1/2 lb. (225 g) cucumbers, sliced into 1/4-inch (6 mm) -thick rounds

1/2 cup (80 g) slivered red onion

1 tbsp. (15 ml) rice vinegar

FOR THE LEMONGRASS LIME RICE

1 cup (184 g) jasmine rice

1 can (13.6 oz., or 380 ml) lite coconut milk

1/2 cup (120 ml) water

4 pieces (3 inches, or 7.5 cm) lemongrass, scored

1 tsp. grated lime zest

Pinch of salt

FOR THE SAUTÉED KALE

1 1/2 tsp. coconut oil

2 tsp. grated fresh ginger

1 clove of garlic, minced

6oz. (170 g) of Lacinato kale, stems removed and chopped

FOR THE PEANUT SAUCE

3 tbsp. (48 g) peanut butter

3 tbsp. (45 ml) coconut milk

1 1/2 tbsp. (23 ml) rice vinegar

1 tbsp. (15 ml) soy sauce

1 1/2 tsp. sambal chili paste

FOR THE ASSEMBLY

8 pieces (7 inches, or 17.5 cm) lemongrass

1/4 cup (36 g) crushed roasted peanuts

NUTRITIONAL VALUES

Calories: 502kcal
Fat: 19.6g (8.2g S.Fat)
Carbs: 61.7g
Protein: 22.1g
Sugar: 5.7g
Sodium: 924mg

METHOD

TO MAKE THE SATAY MARINADE
Put the seitan strips in a shallow dish with a lid. Whisk together the coconut milk, peanut butter, soy sauce, brown sugar, chilli paste, garlic, ginger, and curry powder in a saucepan over medium heat for 3 minutes. Pour the satay sauce over the seitan strips and place in the refrigerator for 2 hours to marinate.

TO MAKE THE CUCUMBER SALAD
Toss all the ingredients in a small bowl and set aside for 30 minutes before serving.

TO MAKE THE LEMONGRASS LIME RICE
Bring the rice, coconut milk, water, lemongrass, lime zest, and salt to a boil in a large pot over medium heat. Reduce the heat to medium-low, cover, and cook for 25 to 30 minutes, or until all the liquid has been absorbed and the rice is tender. Cover and fluff with a wooden spoon. When ready to serve, remove the lemongrass stalks.

TO MAKE THE SAUTÉE KALE
In a large skillet over medium heat, melt the coconut oil. After 1 minute, add the ginger and garlic to the skillet and sauté for 3 to 5 minutes, or until the kale has wilted but is still bright green. Season with salt and pepper to taste.

TO MAKE THE PEANUT SAUCE
Whisk together all the ingredients until smooth.

TO MAKE THE SEITAN SATAY
Prepare a 190°C/375°F fire in a grill and oil the grill grates. Remove the layers from the lemongrass pieces until they are approximately 1/4 inch (6 mm) in diameter. Skewer the seitan with the lemongrass and grill for 3 to 5 minutes per side, basting with the satay marinade as it cooks.

TO ASSEMBLE
Serve the lemongrass lime rice, cucumber salad, and sautéed kale in separate bowls. In each bowl, place 2 seitan skewers, drizzle with peanut sauce, and top with crushed peanuts. Serve right away.