Today, we bring you a different and unusual way to cook seitan, but equally delicious: some beautiful seitan steaks with almond and lime sauce. It is good and important to have a varied diet and this is a fantastic way to do it.
- 250g of seitan cut into thin slices
- 1 and 1/2 teaspoon garlic powder
- Hot pepper (optional)
- 2 tablespoons of soy sauce
- 1 teaspoon olive oil
- 1 tablespoon of almond butter (without skin)
- Zest of 1 lime
- 1/2 lime juice
- Pinch of salt
- Pinch of cinnamon powder
- 2 tablespoons of water
- Season the slices of seitan, on both sides, with powdered garlic, pepper and soy sauce. Reserve.
- Then prepare the almond and lime sauce. For this, in a small bowl, mix, with the help of a teaspoon, almond butter, zest and lime juice, salt and cinnamon.
- Gradually add water and mix well. If necessary, adjust the amount of water so that the sauce has the desired consistency (more water for a more liquid sauce or less water for a denser sauce).
- Reserve the sauce. For a fresh sauce that contrasts with the warm of the freshly grilled seitan steaks, reserve in the refrigerator until serving. For a hot sauce that complements the hot of the freshly grilled seitan steaks, reserve outside the fridge and, before serving, heat for a few seconds in the microwave.
- On a medium-sized grill or non-stick frying pan, over medium-high heat, put the oil, spread well (with the help of a kitchen brush) and grill the seitan steaks on both sides (about 4 minutes for the first side and 3 minutes to the other side).
- Turn off the heat, transfer the steaks to a small dish and place the sauce (hot or cold) on top. Alternatively, serve the seitan steaks on the platter and the almond and lime sauce separately.
- Skinless almond butter can be replaced with skinned almond butter. However, as is natural, the sauce will not turn white (but brown, the color of almond butter with skin) and may have a more intense almond flavor (which does not mean that it does not look good).
- The zest and lime juice can be exchanged for zest and lemon juice (in this case, zest of 1/2 lemon and juice of 1/4 lemon, as the lemon is larger than the lime). However, the sauce will be slightly acidic (which does not mean it doesn't taste good, it just doesn't have the sweet touch of lime).