Seitan Satay

Preheat an oven to 375 degrees Fahrenheit. Lightly oil a large cookie sheet and set aside.To make the seitan, combine the wheat gluten and nutritional yeast. Whisk together the water, liquid smoke and tahini and pour into the dry mixture. With your hands, mix together until a ball forms. It will be wet. Knead for a minute or so. Flatten out the dough as much as you can. It is okay if there are holes. At this point you want to tear the dough into pieces. They do not have to be the same size as they will be skewered later. Place onto the cookie sheet and bake 15 minutes, flipping halfway through. Remove from the oven.To make the marinade, combine the garlic, ginger, lemon juice, Braggs or soy sauce and water. Pour into a baggie and add the baked seitan. Marinate in the fridge for an hour or up to overnight.For the satay sauce, add the lite coconut milk, peanut butter, grated onion, soy sauce, brown sugar and red pepper flakes to a saucepan over medium heat. Whisk frequently until it comes to a bubble. Remove from heat and keep warm.Meanwhile, either preheat a grill to medium-high heat or turn the oven on to high broil. Skewer the marinated seitan strips and drizzle with some olive oil to prevent sticking when cooking. Grill or broil, 5 minutes per side. Serve with the satay sauce.My husband liked the grilled seitan better but they were both good. He also thought this was the best "meat-like" seitan texture I have served him thus far. The two of us devoured all of the skewers in about three minutes!
Source of recipe: The seitan recipe came from the idea of Dragonfly's ribs, then marinated as satay meat. The satay sauce came from allrecipes.com, though I used lite coconut milk instead of regular.