Seitan Satay bap! Devilishly good.
Layer crunchy sprouts, with a delicious peanut sauce, avocado and sriracha between quality breads - and you get the "seitan satay bap" and a darn good idea of what lunch in the Netherlands can tast like! I'm pretty excited to share this scrumptious dish with you readers. You might have gathered already that I have a soft spot for all sorts of street food made a little healthier and plant based in my kitchen.
The seitan satay bap is inspired by cafe and bistro foods in Amsterdam, like the Lachmacun I posted recently, this too, is the result of immigrant kitchens. The dutch love affair with Indonesian food goes back to colonial days when Indonesia was under dutch rule. After the liberation in 1945, ex colonials brought back a big variety of Indonesian food, but tweaked it to fit dutch taste buds. Nowadays, it's one of the most popular kitchens in the Netherlands, and the satay sauce is as common in regular cafes as meatballs are in Sweden.
Satay sauce is most frequently served with chicken skewers, potato fries and aioli in dutch cafes. My recipe uses seitan, a great mock meat with tasty texture. If you are gluten intolerant, you can swop the seitan for pieces of firmer tofu and cook it in the same way.
Even though I made this like a burger, I recommend you to also try the seitan satay with or without bread - in a little bowl next to sweet potato wedges and a cashew lemon dip sauce (recipe in this post). Keep the toppings as a little salad. With the wedges this turns into a full dinner meal for four hungry people, and it's a very similar experience to how you eat satay in regular dutch eateries. Just sans meat and in a little lighter style!
A vegan note: The recipes is adjusted for vegans, swop the mayo for vegan mayo.
... and here we go!
Seitan satay baps
Serves 4 - a lighter meal, for more fill, see below.
400 gram Seitan in pieces, (buy organic) natural or lightly marinated, drained from the brine
2 tbsp coconut oil (save 1 tbsp for frying)
1 garlic, crushed
1 tbsp srirachasauce
1 tbsp lime juice
2 tbsp shoy soy sauce
1 tsp fresh ginger, crushed
1 tbsp sesame oil
Satay sauce (peanut sauce)
2 tbsp coconut oil
2 shallots, finely sliced
½ red paprika (optional) sliced in sticks
2 garlic cloves, crushed
1 tsp fresh lemon grass paste
2 cm ginger, crushed
½ tsp cumin
2 tbsp palm sugar or 1 tbsp honey or agave syrup (vegan)
1 cup water
2 tbsp shoy soy sauce
½ cup natural peanut butter, buy organic, (its nice if there's texture with pieces of peanuts left)
2 tbsp chopped fresh coriander
1 tbsp sesame oil
salt to taste
150- 200 gr crunchy - Sprouts of choice ( I prefer chunkier sorts here like chick peas, mung bean or green lentil sprouts)
2 handfuls fresh green leaves, like rucola and other sorts
1 large avocado, sliced
a few tbsp mayo, (choose vegan mayo or skip if you like)
To Serve 4 whole grain baps (quality bread buns)
For a extra filling meal, serve extras like my sweet potato wedges with lemony cashew cream, recipe under below the instructions for the bap.
MAKE THE MARINADE FOR THE SEITAN SAUCE
1.Heat up a small pot and add 2 tbsp coconut oil, let it melt and turn down the heat, add the rest of the marinade ingredients and remove from heat. 2. Blend the marinade into a paste. 3. Lay the Seitan pieces in a bowl and gently rub and toss them with the paste. Cover and set aside until frying.
MAKE THE PEANUT SAUCE
- Heat up a pan to medium heat. Add coconut oil and let it melt.
- Fry the shallots and paprika slowly for a few minutes
- Add cumin and garlic, lemongrass and ginger and fry for almost a minute.
- Pour in the water and add the, palmsugar and soy sauce, stir until well mixed.
- Add peanut butter, and let it dissolve by stirring with a spoon. Let it simmer and reduce while stirring for a few minutes.
- Remove from heat and set aside.
Prepare the rest of the toppings;
- Add the toppings in individual bowls
FRY THE SEITAN
- Heat up another frying pan to medium heat. Add coconut oil and let it melt.
- Fry the the seitan for 2-3 minutes while stirring.
- Now, are you with me? Take the fried Seitan off the heat and replace it with the satay saucepan, if looks its dry add a few tbsp water.
- Add the seitan pieces to the Satay sauce and let it all simmer for 3-4 minutes. Make sure it’s not a drippy loose sauce but bit firmer and drier consistency so it sits good between the breads. Turn down the heat if it looks like it starts to burn.
- When done, remove from heat and stir in the chopped coriander.
- Taste and add salt if needed.
- Serve immediately.
HOW TO ASSEMBLY
You can build the baps for your family or guests - or just place a bread cut in two on each persons plate, and keep the toppings and the seitan satay on the table where everyone can help them selves.
Layering (you can freestyle of course but this holds together the best)
-Add a thin layer of mayo (vegan or regular) on the bottom bread
- then add avocado
-next add a big heaps of satay sauce - add sriracha if you like an extra chili kick!
- followed by sprouts and green leaves - close with the top bread and enjoy!
Optional extras for an extra filling meal, se below:
These recipes are adapted and adjusted from an older recipe on my blog, on the image I've dusted cinnamon on the wedges, which I leave out here, to make a cleaner bite next to the satay sauce. The toppings on the dip sauce are lemon zest and rose petals, and not at all neccessary :)
SWEET POTATO WEDGES ANS CASHEW LEMON DIP SAUCE
7-8 sweet potatoes with orange flesh, peeled and cut into wedges
olive oil for baking
a good pinch of sea salt
Sweet potato wedges
- Preheat the oven to 220 ℃ and oil your oven tray.
- Add the sweet potato wedges, and drizzle olive oil for baking over the fries.
- Salt while tossing the wedges around for an even coating oil and salt.
- Roast for 35 to 40 minutes in 220 ℃, until moist and tender, but not dry.
- Serve straight away with dip sauce
cashew lemon dip sauce
5 tbsp cashew or almond butter
3 ½ tbsp white tahini
4 tbsp olive oil, extra virgin
3 cloves of garlic, crushed into pure
1 ½ tsp runny honey or agave (vegan)
½ cup almond milk and extra if needed
3 tbsp lemon juice
a good pinch to taste
Cashew lemon dip sauce
- in a mixing bowl, add all the ingredients except the almond milk and salt, mix well, using a small fork, it's gonna be a bit thick.
- Add almond milk one tbsp at the time and mix with the fork until it's a smooth sauce, add another spoon.
- Add salt and taste it, adjust if needed with more salt and lemon.
- Set aside in the fridge until serving.