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Seitan Kebabs With Sangria Tomato Salad [Vegan]

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Seitan is a complete protein with the mouthfeel of meat, make great kebabs, especially when made with the flavorful marinade. The tomato salad was inspired by a thing called spootie, which is basically a bunch of fruit soaked in liquor overnight. Sangria on steroids is really what it’s like. I reinvented it with white wine and cherry tomatoes to make a savory salad. You will need 6 to 8 wooden or metal skewers for this recipe. If using wooden skewers, soak them in water for about 20 minutes before using.

Seitan Kebabs With Sangria Tomato Salad [Vegan]

This Recipe is :

Dairy Free Vegan

Serves

2-4

Cook Time

25

Ingredients

SALAD

  • 2 cups sliced cherry tomatoes
  • 1/4 cup julienned red onion
  • 1/2 cup diced English cucumber
  • 2 teaspoons dried basil
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1/2 cup dry white wine

MARINADE

  • 1/2 cup olive oil
  • 1/3 cup lemon juice
  • 1/4 cup vegan Worcestershire sauce
  • 2 tablespoons dried basil
  • 1 tablespoon dried parsley
  • 2 teaspoons minced garlic
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon sea salt

KEBABS

  • 1 yellow bell pepper, cut into large pieces
  • 1 green bell pepper, cut into large pieces
  • 1 red onion, cut into large pieces
  • 6 to 8 button mushrooms (optional)
  • 1 pound seitan, cut into chunks

Preparation

  1. Salad: Mix all salad ingredients together in a small bowl. Set aside for 15 to 20 minutes while making the kebabs.
  2.   Marinade: Mix all marinade ingredients together in a shallow baking dish large enough to hold the skewers. Set aside.
  3.  Kebabs: Slide a piece of onion, pepper, mushroom (if using), and seitan onto each skewer, repeating until the skewers are full, leaving 1/2 inch free at either end. Place the skewers in the marinade and set aside for 25 to 30 minutes, turning occasionally.
  4.  Preheat a lightly-oiled stovetop griddle. Arrange the skewers on the hot griddle and grill until the vegetables are tender and browned all over, 5 to 7 minutes. Serve hot with the salad on the side.

 

 

 

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AUTHOR & RECIPE DETAILS


photo

Ayinde currently resides in New York City as Executive Chef, and editor and Chief of i eat grass and the self-proclaimed pop- vegan community blog. Prior he was Executive Chef of the Jivamuktea Café, bringing his talents to his favorite yoga center and Organic vegan café. Ayinde is well versed in vegan fare ranging from soul food to macrobiotic (no fish), ayurvedic, raw, Street food internationale, and New American.


The Lusty Vegan: A Cookbook and Relationship Manifesto for Vegans and Those Who Love Them

AUTHOR'S COOKBOOK CAN BE FOUND HERE.

 

 

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8 comments on “Seitan Kebabs With Sangria Tomato Salad [Vegan]”

Click to add comment
Dmadam
3 Years Ago

I make seitan all the time and love it. These are great recipes. One correction to this though. Seitan (wheat gluten) is not a complete protein as it does not contain all the essential amino acids. Soy, quinoa and some others grains do. It is not necessary to get all the essential proteins in one place anyway. Gluten is a great and inexpensive staple for vegetarians.


Reply
Facedaily Web
3 Years Ago

http://facedailynews.blogspot.com/p/blog-page_8.html


Reply
Steven John Styles
3 Years Ago

if you vegans were serious in saving the animals on this planet yous would not eat there food ..


Reply
Kasey Brewer
12 Oct 2014

*yaaaaawwwnn*

Steven John Styles
13 Oct 2014

maybe if you keep your bloody opinions to your vegan self and stop telling others what they can eat or not eat ,ill do the same .if you cant stand the heat keep out of the kitchen .

Kasey Brewer
13 Oct 2014

Keep my bloody opinions to myself? Really? Steven, you are obviously confused. This page promotes vegan/plant-based living. So, in essence, you're the one who stepped into the vegan kitchen.. If you don't like the ideas expressed here, leave!

Secret Osborne Meier
3 Years Ago

I love this!


Reply
Manal Shaikh
3 Years Ago

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Reply
Scott Lawrence Whitman
3 Years Ago

Hail Seitan!


Reply


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