Seitan Satay with Peanut Sauce

• 1/4 cup low-sodium soy sauce
• 2 Tbs. toasted sesame oil
• 1 1/2 tsp. grated fresh ginger
• 1 lb. seitan, drained and cut into chunks
• 2 medium cucumbers, peeled and quartered lengthwise
• Lemon wedges, for garnish
• 1/2 cup creamy peanut butter
• 2 Tbs. tahini
• 2 Tbs. low-sodium soy sauce
• 1 Tbs. toasted sesame oil
• 1 tsp. hot sesame oil
• 1 tsp. minced fresh ginger

1. To make Seitan Satay:
2. Soak 8 wood skewers in water 30 minutes.
3. Combine soy sauce, sesame oil, and ginger in resealable plastic bag.
4. Add seitan; seal, and shake to coat.
5. Refrigerate 1 hour, or overnight.
6. Preheat oven to 375F.
7. Coat baking sheet with nonstick cooking spray.
8. Drain seitan chunks, and thread onto skewers.
9. Place skewers on prepared baking sheet, and bake 10 to 15 minutes, or until seitan is browned and firm.
10. Meanwhile, make Peanut Sauce:
11. Blend all ingredients and 1/2 cup water in blender until smooth.
12. Season with salt and pepper, and transfer to serving bowl.
13. To serve: Place cucumber quarters on serving plates.
14. Set skewers on top.
15. Garnish with lemon wedges, and pass Peanut Sauce for dipping.

soy sauce, sesame oil, ginger, seitan, cucumbers, lemon wedges, peanut butter, tahini, soy sauce, sesame oil, hot sesame oil, fresh ginger

Taken from www.vegetariantimes.com/recipe/seitan-satay-with-peanut-sauce/ (may not work)