Vegetarian and Vegan Thai Satay

I love to cook and create kitchen science. I've been a vegan since Dec 2020, so I have loads of vegan recipes in my repertoire.

1 pound wheat gluten or soy protein strips, vegetarian "chicken", or 1 block medium to firm tofu

½ red or yellow onion, sliced into wedges for skewering, optional

subheading: For the Satay Marinade:

¼ cup minced lemongrass

2 shallots, or ¼ cup sliced red onion

3 to 4 cloves garlic

1 to 2 fresh red chilies, or ½ to ¾ teaspoon cayenne pepper

1 thumb-size piece galangal or ginger, sliced

½ teaspoon ground turmeric

2 tablespoons ground coriander

2 teaspoons ground cumin

2 tablespoons dark soy sauce

3 tablespoons soy sauce

6 tablespoons brown sugar

3 tablespoons vegetable oil

Kosher salt, to taste

Directions at thespruceeats.com

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