October, 04th 2023
Vegan Sate Maranggi
Wed, 22 September 2021
  • Servings 8 Servings
  • Time 30 Minutes
  • Difficulty Beginner
  •  Print


  • 200gr Vital Wheat Gluten
  • 30gr Molasses 
  • Some Oil for Dilute
  • 3 Tbsp Soy Sauce
  • 400ml Water
  • 4 Cloves Garlic
  • 5 Cloves Asian Shallots
  • 3cm Knob of Galangal
  • 2cm Knob of Ginger
  • 1 Tbsp Tamarind Paste
  • 4 Tbsp Kecap Manis
  • 1 Tbsp Ground Cumin Seed
  • 50gr Palm Sugar
  • 2 Tbsp Ground Coriander Seeds
  • 4 Tsp Salt
  • 2 Tsp Ground Pepper
  • 4 Kaffir Limes 
  • 2 Large Papaya Leaves for Garnish


  • First, letís blend the seasoning paste. In a food processor or bowl (if youre using a hand blender), add in ginger, galangal, tamarind paste, garlic, shallots, kecap manis, cumin seed, coriander seeds, salt, pepper, and squeeze some kaffir limes juice. Blitz until smooth!
  • Next, in a large bowl. Add in vital wheat gluten, water, Ĺ of the seasoning paste, molasses, soy sauce, and water. Knead the dough until well-combined.
  • Take the dough out of the bowl and cut it into bite-sizes, resembling meat cutouts.
  • Then, steam these Ďmeatí using a steamer with baking paper lined on the bottom of the rack. Steam for about 7-9 minutes.
  • Take the meats out and mix and marinade them using another Ĺ of the remaining seasoning paste, add oil to dilute. Let the meat to rest for about 30 minutes to 2 hours.
  • Now letís assemble the meat using metal skewers to reduce harmful wastes. Line until 4 meats on each skewer and give them spaces in between each meat.
  • Now prepare the grilling coal and bbq rack. Grill the skewers until slightly charred, brush them off with the remaining seasoning paste on each sides.
  • Serve them while hot with some kecap manis and kaffir lime juice on top. Consume this with your family and enjoy!