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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
cup soy sauce or tamari
tablespoons freshly squeezed lime juice
tablespoons olive oil
cloves garlic, finely chopped
tablespoon grated or minced fresh ginger
tablespoon Dijon mustard
teaspoon freshly ground black pepper
ounces seitan, pre-cubed or cut into 1 1/2-inch pieces
- 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).
- 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!)
- 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.
- This recipe is a Community Pick!