• 3 tbsp lemongrass ends and outer layer removed, smashed and chop the fragrant green part of the stem
  • cup unsweetened coconut milk
  • ½ lb seitan pulled apart into about 1" pieces. I use this one.
  • ½ tsp ground turmeric
  • 2 tbsp vegan fish sauce
  • 1 tbsp packed brown sugar
  • juice of one lime
  • 2 tbsp peanut oil
  • 1 ½ tbsp soy sauce
  • 1 tbsp garlic chopped
  • 3 tbsp yellow onion chopped
  • 1 tbsp fresh ginger chopped
  • 1 ½ tbsp hot chili paste

For the Peanut Sauce

  • ½ cup smooth peanut butter
  • ¼ cup reserved marinade
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp lime juice
  • 1 tsp lime zest
  • 1 clove garlic grated
  • 1 tbsp fresh ginger grated
  • ¼ cup boiling water
  • chopped peanuts for garnish
  • fresh chopped cilantro for garnish
With all this great weather we've been having, we're sure many of you have dusted off your grills. But if you haven't yet, chef Makini Howell from Plum Bistro has a great recipe idea that might provide some inspiration.


  • Soak bamboo skewers in cold water for at least 15 minutes.
  • In a Bowl combine all marinade ingredients and mix together set aside a half a cup.
  • Pour remaining marinade into a bowl covering seitan. Let chill in the refrigerator for 2 hours.
  • Meanwhile, make peanut sauce: In a medium bowl, whisk all sauce ingredients until smooth and well combined.
  • Preheat grill to medium-high heat. Remove seitan from marinade and spear 3 pieces onto each skewer.
  • Grill, flipping once, until seitan is cooked through and slightly charred, 3 to 4 minutes each side.
  • Sprinkle satay with chopped peanuts and cilantro and serve with peanut sauce.