Author Notes
As a relative newcomer to seitan, I tend to focus on simple preparations: a good marinade, followed by grilling, baking, or pan cooking. This recipe is my new favorite, a summery ginger-soy-lime treatment that results in tender, flavorful, slightly citrusy seitan pieces. It’s perfect for sharing at cookouts, potlucks, or as an accompaniment to a grill meal. I particularly like to pile the skewers over couscous or quinoa, then serve them with grilled vegetables or salad. —Gena Hamshaw
Ingredients
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1/4 cup
soy sauce or tamari
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3 tablespoons
freshly squeezed lime juice
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2 tablespoons
olive oil
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2
cloves garlic, finely chopped
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1 tablespoon
grated or minced fresh ginger
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1 tablespoon
Dijon mustard
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1/4 teaspoon
freshly ground black pepper
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8 ounces
seitan, pre-cubed or cut into 1 1/2-inch pieces
Directions
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Whisk the soy sauce, lime, oil, garlic, ginger, mustard, and pepper together. Place the seitan pieces in a nonreactive, flat dish (such as a glass storage container or baking dish) and pour the marinade over them. Cover, refrigerate, and marinate for at least 4 hours, or overnight (8 to 12 hours).
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Prepare a stovetop, charcoal, or gas grill so that the heat is medium-high. Remove the seitan from the marinade, reserving the marinade. Prepare metal or bamboo skewers by placing 3 to 4 pieces of seitan on each skewer. (If using bamboo skewers, make sure to soak them ahead of time!)
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Grill the skewers for 4 to 5 minutes per side, or until neat grill marks appear, brushing the skewers with additional marinade as you grill. Serve the seitan with salad, a grain pilaf, or grilled vegetables.
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