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Air-Fried Seitan and Eggplant Satay with Tangy Tamarind Glaze
Discover a vegan delight: air-fried seitan and eggplant satay with a tangy tamarind glaze. Perfect for a healthy, plant-based meal!
Welcome to a culinary adventure where plant-based meets the exotic flavors of Southeast Asia! This unique Air-Fried Seitan and Eggplant Satay is not only a feast for the senses but also a powerhouse of nutrition. Seitan, a protein-rich meat alternative, pairs beautifully with tender eggplant, providing a satisfying texture and taste. Air frying ensures these skewers remain crispy outside while retaining their juicy goodness inside, all without excessive oil.
The tangy tamarind glaze adds a burst of flavor, enhancing the umami-rich taste of the seitan and the creaminess of the eggplant. This recipe embraces the air fryer as a tool for quick, healthy cooking, making it simple to create a delicious plant-based meal at home. Whether you're vegan or simply looking to explore new flavors, this dish offers a clean-eating experience with every bite.
Recipe Overview
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
Servings
4
Calories
450 kcal
per serving
Cuisine
Chinese
Discover a vegan delight: air-fried seitan and eggplant satay with a tangy tamarind glaze. Perfect for a healthy, plant-based meal!
Ingredients
- • seitan: 1 pound, cut into 1-inch cubes
- • eggplant: 1 medium, cut into 1-inch cubes
- • tamarind paste: 2 tablespoons
- • soy sauce: 3 tablespoons
- • maple syrup: 2 tablespoons
- • garlic: 3 cloves, minced
- • ginger: 1 tablespoon, grated
- • lime juice: 2 tablespoons
- • sesame oil: 2 teaspoons
- • ground coriander: 1 teaspoon
- • ground cumin: 1 teaspoon
- • coconut milk: 1/4 cup
- • fresh cilantro: 1/4 cup, chopped
- • wooden skewers: soaked in water for 30 minutes
Instructions
- 1 Preheat your air fryer to 375°F (190°C). This ensures the seitan and eggplant cook evenly and achieve a crispy exterior.
- 2 In a large bowl, combine the tamarind paste, soy sauce, maple syrup, garlic, ginger, lime juice, sesame oil, ground coriander, and cumin. Whisk until smooth to create the marinade.
- 3 Add the seitan and eggplant cubes to the marinade. Toss until well coated, then let them marinate for at least 15 minutes to absorb the flavors.
- 4 Thread the marinated seitan and eggplant onto the soaked skewers, alternating between the two. Ensure the pieces are not too tightly packed to allow even cooking.
- 5 Arrange the skewers in the air fryer basket in a single layer without overcrowding. Cook for 12-15 minutes, flipping halfway through, until the seitan is crisp and the eggplant is tender.
- 6 Meanwhile, in a small saucepan, heat the coconut milk over low heat until warm. Stir in any remaining marinade and bring to a gentle simmer, thickening it slightly.
- 7 Once the skewers are done, brush them with the thickened tamarind glaze and garnish with fresh cilantro before serving.
Serving Suggestions
- • Present these vibrant skewers alongside a refreshing cucumber salad tossed with mint and lime for a cool contrast to the warm, spicy satay. For a heartier meal, serve with brown rice or quinoa, absorbing the rich glaze. Pair with a chilled herbal tea or a light, citrusy mocktail to complement the tangy tamarind flavors. This dish makes a spectacular centerpiece for a casual dinner party or a family meal, offering both visual appeal and a delightful mix of textures. The combination of smoky, air-fried seitan and creamy eggplant will surely impress your guests.
Storage Tips
Store any leftover skewers in an airtight container in the refrigerator for up to 3 days. To reheat, place them back in the air fryer at 350°F (175°C) for 5-7 minutes, ensuring they're heated through without losing their crispness. Avoid microwaving to maintain texture. For the glaze, store separately in a small container. Reheat gently on the stovetop or microwave before using as a fresh drizzle.
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