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Grilled Seitan Kebabs With Creole Coconut Sauce [Vegan]

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For this recipe I used a seitan I made from scratch, washing a plain flour dough to get to the gluten. It’s a pretty long process and not ideal if you have a very busy life, but I find it to be an interesting process. It's also the only way for us to get seitan here with no gluten flour for sale. You can just as well use store bought seitan for this recipe or your favorite homemade simmered seitan recipe. Oh and this is grilled in the English sense … so broiled to all of you in the states!

Grilled Seitan Kebabs With Creole Coconut Sauce [Vegan]

This Recipe is :

Soy Free Vegan

Serves

4

Ingredients

Grilled Seitan Kebabs with Creole Coconut Sauce:

  • 4 cups seitan, homemade or store bought, approximately 1 cup per person
  • 2 medium onions
  • 8 bamboo skewers
  • 1 can coconut milk
  • 2 1/2 Tbsp Creole Spice Mix, recipe below
  • 2 Tbsp tomato paste
  • 2 cloves of garlic

Creole Spice Mix:

  • 2 Tbsp paprika
  • 12 dried piri piri chilis
  • 1 Tbsp salt
  • 1 Tbsp freshly ground pepper
  • 2 tsp dried thyme
  • 2 tsp dried oregano

Preparation

  1. Chop the seitan into 1-2 inch chunks, and slice the onions into thick wedges. Arrange the seitan chunks onto the bamboo skewers evenly, with a wedge of onion between each piece of seitan, set aside as you prepare the sauce.
  2. Place the coconut milk, spice mix, tomato paste and garlic in a blender and blend until combined.
  3. Turn on the grill/broiler to a medium high heat. Place the seitan kebabs on a baking tray with high edges and cover with the sauce. Make sure that the kebabs are coated in the sauce then place under the grill.
  4. Grill/broil until the top starts to brown, maybe 5-10 minutes, remove and carefully turn the kebabs over in the baking tray to grill the other side, recoating with sauce if needed.
  5. Cook until the kebabs crisp up a bit and have slightly blackened edges, approximately 10 more minutes depending on your grill. Enjoy!

For the Spice Mix: 

  1. Whizz everything up in a spice grinder/coffee grinder/ pestle and mortar until ground and combined. Store in a clean air tight jar alongside your other spices.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

Desserts and dinners that really know how to please a crowd. I have spent the last three and a half years sailing around the world as a Chief Cook with Sea Shepherd. On board these strictly vegan ships I have learned so much more about cooking, especially having to please a very hungry crew of sometimes 40 people three times a day, whatever the weather or how much the ship is rolling. While patrolling against illegal fishing in West Africa, I decided to start my vegan recipe blog, The Grumpy Sailor.


 

 

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