Satay is a popular street food throughout many Southeast Asian countries traditionally consisting of skewared meat that has been marinated and grilled served with a spicy (usually peanut) sauce. If you look arround online you will find a range of recipes, all claiming to be the most authentic. Because of the wide variety of countries in which satay is found, there are many variations. I took a couple and adapted them to what I had in the pantry. I used eggplant, zucchini, and seitan, but portabello or shiitake mushrooms, tofu or tempeh would all work well. You will get the best flavor from a charcoal grill, but you can use a grill pan or even broil them.

Satay Marinade

1 inch piece of ginger, grated
2 cloves garlic, crushed
1 tsp coriander, ground
1/2 tsp turmeric
2 Tbsp soy sauce
1 tsp Thai red curry paste
1/2 cup coconut milk
3 Tbsp sugar

eggplant, zucchini, and seitan, cut into strips
bamboo skewers

Peanut Sauce

1 Tbsp rice vinegar
1 Tbsp lime juice
3 Tbsp soy sauce
1 Tbsp Thai red curry paste
3 Tbsp brown sugar
1/2 cup peanut butter
1/2 cup coconut milk

To make the satay

Combine marinade ingredient in a large ziploc bag. Add vegetables and seitan and marinate one hour to overnight. Soak skewers in water for at least 10 min. Thread vegetables onto  skewers and grill over high heat until browned on each side. Serve with peanut sauce.

To make the Peanut Sauce

Combine ingredients in a blender or food processor and blend until the consistency of heavy cream, thinning with water or more coconut milk if necessary.