Seitan Skewers with Lemongrass

Ingredients

• 250 g seitan (-fix)
• 2 tbsp tapioca flour or potato starch (10 g)
• Salt
• 1.5 tbsp vegan tandoori paste
• 2 tbsp rice vinegar
• 20 g ginger root
• 4 Spring Onions
• 0.5 handful coriander leaves
• 0.5 tsp ground cumin
• 1 tsp ground coriander
• 0.5 tsp chili powder
• 12.5 stalks lemongrass
• 1 Green Chili Pepper
• 2 small garlic cloves
• 2 tbsp raw cane sugar (20 g)
• 2 tbsp Light soy sauce
• 2 organic limes (juice and zest)
• 3 tbsp peanut oil

Instructions

1. 1.

   For the skewers, mix seitan fix with tapioca flour and 1 tsp salt. Whisk tandoori paste and rice vinegar with 300 ml water, add to the seitan fix and knead with a hand mixer on medium speed for about 10 minutes until the liquid is absorbed.

2. 2.

   Meanwhile peel and finely grate ginger. Wash, trim and finely chop 2 spring onions and coriander leaves.

3. 3.

   Add cumin, coriander, chili powder and ginger to the dough and mix well. Remove outer leaves from 12 lemongrass stalks, wash and pat dry.

4. 4.

   Shape 12 oval balls from the seitan mixture, thread onto the lemongrass sticks, place in a steamer basket and steam over boiling salted water for about 30 minutes.

5. 5.

   Meanwhile halve the chili pepper lengthwise, deseed, wash and chop. Peel garlic and finely dice it. Trim remaining spring onions and lemongrass, wash and slice into very thin rings.

6. 6.

   Pour sugar into a saucepan with 120 ml hot water, stir until dissolved. Add chili, garlic, spring onions and lemongrass. Stir in soy sauce, 1/2 tsp salt and lime juice, mix well and let steep for about 10 minutes.

7. 7.

   Heat oil in a pan. Fry the seitan skewers over medium heat for 5 minutes on all sides until golden yellow. Arrange on a plate, drizzle with sauce, sprinkle with lime zest and serve. Serve remaining sauce separately in a small bowl.