Seitan skewers with easy satay sauce recipe
 These vegan seitan satay sticks are great threaded onto metal skewers and cooked on the barbecue. Serve with a cucumber, mint, lime and chilli salad. Each serving provides 370 kcal, 27g protein, 14g carbohydrates (of which 4g sugars), 22g fat (of which 4g saturates), 4g fibre and 1.9g salt. 1 tbsp lemongrass purée, from a tube or jar1 tbsp fresh lime juice1 tbsp sunflower oil, plus extra for greasing200g/7oz ready-made seitan, cut into 3 x 2cm/¾in chunks 1 tbsp lemongrass purée, from a tube or jar 1 tbsp fresh lime juice 1 tbsp sunflower oil, plus extra for greasing 200g/7oz ready-made seitan, cut into 3 x 2cm/¾in chunks 60g/2¼oz no-added sugar crunchy peanut butter1 tsp dark soy sauce15g/½oz fresh root ginger, peeled and finely grated1 tsp sriracha chilli sauce 60g/2¼oz no-added sugar crunchy peanut butter 1 tsp dark soy sauce 15g/½oz fresh root ginger, peeled and finely grated 1 tsp sriracha chilli sauce cucumber, mint and sliced red chilli saladlime wedges cucumber, mint and sliced red chilli salad lime wedges Method To make the marinade, mix together the lemongrass purée, lime juice and oil in a shallow dish. Add the seitan and toss well. Leave for 15 minutes.Preheat a lightly oiled griddle or large frying pan. Thread the marinated seitan pieces onto bamboo skewers and place on the griddle. (If cooking on a barbecue or under the grill, use metal skewers instead.) Cook for 4–5 minutes, turning occasionally, until lightly charred and hot through. To make the sauce, put the peanut butter, soy sauce, ginger and sriracha in a small saucepan. Add 5 tablespoons of water and cook over a low heat for about a minute, or until the peanut butter softens and the sauce thickens and becomes thick and glossy. Add a little extra sriracha if you like. (If making the satay with Quorn pieces, add an extra 2 teaspoons of soy sauce.)Serve with the cucumber, mint and sliced red chilli salad and lime wedges for squeezing over. To make the marinade, mix together the lemongrass purée, lime juice and oil in a shallow dish. Add the seitan and toss well. Leave for 15 minutes. To make the marinade, mix together the lemongrass purée, lime juice and oil in a shallow dish. Add the seitan and toss well. Leave for 15 minutes. Preheat a lightly oiled griddle or large frying pan. Thread the marinated seitan pieces onto bamboo skewers and place on the griddle. (If cooking on a barbecue or under the grill, use metal skewers instead.) Cook for 4–5 minutes, turning occasionally, until lightly charred and hot through. Preheat a lightly oiled griddle or large frying pan. Thread the marinated seitan pieces onto bamboo skewers and place on the griddle. (If cooking on a barbecue or under the grill, use metal skewers instead.) Cook for 4–5 minutes, turning occasionally, until lightly charred and hot through. To make the sauce, put the peanut butter, soy sauce, ginger and sriracha in a small saucepan. Add 5 tablespoons of water and cook over a low heat for about a minute, or until the peanut butter softens and the sauce thickens and becomes thick and glossy. Add a little extra sriracha if you like. (If making the satay with Quorn pieces, add an extra 2 teaspoons of soy sauce.) To make the sauce, put the peanut butter, soy sauce, ginger and sriracha in a small saucepan. Add 5 tablespoons of water and cook over a low heat for about a minute, or until the peanut butter softens and the sauce thickens and becomes thick and glossy. Add a little extra sriracha if you like. (If making the satay with Quorn pieces, add an extra 2 teaspoons of soy sauce.) Serve with the cucumber, mint and sliced red chilli salad and lime wedges for squeezing over. Serve with the cucumber, mint and sliced red chilli salad and lime wedges for squeezing over. Recipe tips You can also make the satay sticks with Quorn (or any other mycoprotein) fillets, thawed and cut into small chunks. Follow the instructions, but add 1 tablespoon of soy sauce to the satay sauce rather than 1 teaspoon.