Black beans mimic steak in this take on satay, served with a spicy peanut sauce!
Course: Main Course
Author: Lauren Hartmann
Black Bean Satay
1CanBlack beans, drained
2/3C.Vital wheat gluten
1tsp.ginger, grated or paste
Oil for brushing the satay and grill
1tsp.Rice wine vinegar
Make the sauce, whisk all the ingredients together in a small mixing bowl. Taste and adjust seasoning. You can always add more salt with soy, acid with the rice wine vinegar or sweetness with agave. Set aside.
In a medium sized mixing bowl, mash the drained black beans with a fork or potato masher, leaving a little texture, but mostly all mashed.
Add the spices, vital wheat gluten and veggie broth, and continue to mash together until it forms a dough ball. You can use your hands now, and knead together a bit until it is a nice smooth ball.
Turn out onto a floured surface, and knead a bit more, making sure it is not sticky, you can always add a little more vital wheat gluten if it is too sticky. Roll out into a rectangle about 1/3-1/2 an inch thick. Cut the rectangle into strips about 1-1 1/2 inch wide, then cut those in half so they are only about 6 inches long.
Taking your skewers, weave the black bean dough onto the skewer. Brush each side with oil. Grill on each side for about 2-3 minutes, until they have nice grill marks and are nice and brown.
You can brush with a little sauce if you want, and then use the rest for dipping, or just serve with with the dipping sauce! Pull pieces from the skewer, dip and devour!
Make sure to soak your skewers for at least 4 hours if you are using wooden ones.