These Thai Flavoured Seitan Skewers are a super taste explosion! I flavoured them with kaffir lime, ginger, garlic, sweet chilli sauce and a vegan fish sauce. Holy Wowsers. These were gooooood!
These were pretty easy to make – it’s just the seitan that takes about an hour to cook – but apart from that – they’re easy to throw together.
That’s the seitan in the picture below. It looks kinda weird before and after you cook it, but it tastes pretty good. I didn’t use all of it for the skewers recipe so you have some leftover to play with – slice it and put it on sandwiches or mix it through pasta.
You’ll notice that I used a Vegan Fish Sauce in the recipe. You can sometimes get this from your Asian Grocery Store, or a Cruelty Free Shop. Or alternatively you can use fresh lime juice and a bit of soy sauce with will give a similar flavour.
I used a mini muffin tin to cook the balls in – it worked perfectly! Otherwise you could bake them on a tray – or if you have an air fryer I reckon they would work well in it! (I’m going to try that next time!).
If you like seitan, you’d love our Philly Cheesesteak Sandwiches with Homemade Seitan!
Get ready for a taste explosion! These Thai Flavoured Seitan Skewers are sure to tantalise any tastebuds - packed with flavour and incredibly delicious!
- 1 1/2 cups vital wheat gluten
- 1/2 cup chickpea flour
- 1 tsp celery salt
- 1 tsp onion powder
- 1 Tbsp nutritional yeast powder
- 1 tsp dried rosemary
- 1/4 cup vegetable oil
- 1/2 cup filtered water (+ 1 tsp at a time if needed)
- 1 onion sliced
- 1 clove of garlic roughly chopped
- 1/2 tsp molasses
- 200g seitan chopped finely
- 1 kaffir lime leaf chopped finely
- generous pinch of kaffir lime rind
- 1 Tbsp soy sauce
- 1 clove garlic minced
- 1 tsp fresh ginger chopped finely
- 1 Tbsp vegan fish sauce
- 1 Tbsp sweet chilli sauce
Add the wheat gluten, chickpea flour, celery salt, onion powder, nutritional yeasst, dried rosemary in a large mixing bowl and mix well.
Add in the oil and water and mix through to make a dough. If the mixture is too dry then add some more water 1 tsp at a time.
In a large saucepan add the onion, garlic and molasses and fill the pot up with water about 3/4 full. Lower the seitan dough into the water and simmer, cooking for an hour. Mine was coming out of the water a bit so I turned it after 30 minutes to cook it all the way around.
Take out of pot and drain on a paper towel. Let cool.
Preheat the oven to 180℃.
First process the seitan you just made to a finer texture in the food processor. Then add the kaffir lime leaf and rind, ginger, garlic, soy sauce, vegan fish sauce and sweet chilli sauce and process until well combined. You may have to scrape down the sides once or twice. You will notice that the mixture will come together and you will be able to form it into balls.
Form the mixture into approx 1 inch balls and place on a baking tray. Bake in the oven for around 25 minutes, turning once, or until golden brown. Makes 12 balls, or 4 skewers with 3 balls on each.
Place the balls on the skewers and serve with Sweet Chilli Sauce if desired.