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
soy sauce or tamari
freshly squeezed lime juice
cloves garlic, finely chopped
grated or minced fresh ginger
freshly ground black pepper
seitan, pre-cubed or cut into 1 1/2-inch pieces
In This Recipe
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.
Gena Hamshaw is a certified nutritionist, recipe developer, and food blogger. She shares her latest culinary adventures at The Full Helping. She's the author of two cookbooks, Food52 Vegan (2015) and Choosing Raw (2014). She enjoys yoga, sweet potatoes, cashews, and things that are smothered in sauce.