If you’re wondering what these beauties are made from, it’s a combination of wheat gluten (which achieves that chewy, meaty texture), chickpea flour and nutritional yeast and heaps of spices. Because in the end, the thing that makes meat taste good are spices and a proper marinade. Just that these Vegan Meaty BBQ Skewers have 0% cruelty yet 100% the taste!

BBQ Skewers With Aioli [Vegan]

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Cooking Time

20

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Ingredients

Meaty Skewers:

  • 1 1/2 cups wheat gluten
  • 1/8 cup nutritional yeast
  • 1/8 cup chickpea flour
  • 1 tablespoon smoked paprika
  • 1 tablespoon barbecue spice (optional)
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 cup water
  • 2 tablespoon soy sauce
  • 1 tablespoon tomato paste
  • 1 tablespoon dijon mustard
  • 2 tablespoon olive oil

Marinade:

  • 1/3 cup tomato sauce
  • 1/4 cup oil
  • 1/4 cup soy sauce
  • 1 tablespoon tomato paste
  • 2 tablespoon maple syrup
  • 1 tablespoon molasses/date syrup
  • 1 teaspoon apple cider vinegar/lemon juice
  • 1/2 teaspoon liquid smoke
  • 1 teaspoon dijon mustard
  • 1 tablespoon barbecue spice
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon sweet paprika
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • salt, to taste

Vegan Aioli:

  • 1/2 cup sunflower oil
  • 1/3 cup soy milk
  • 1 tablespoon lemon juice
  • 1 tablespoon dijon mustard
  • 2 garlic cloves, minced
  • 1 tablespoon parsley, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
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Preparation

  1. In a medium bowl, combined all dry ingredients. In a separate bowl, combine all wet ingredients. Pour the wet into the dry ingredients and use your hands to knead the mixture into a firm dough for 3 minutes. The dough should be firm and not too soft (otherwise add some more wheat gluten.
  2. Divide the dough into 7-8 pieces and knead them into long, thin strips. Use your hands to shape them into long sausages. Take a skewer and wind the strips around the skewer, piercing the ends onto the skewers so they’ll hold.
  3. For the marinade, combine all ingredients into a rectangular box that is wide enough to fit the meaty strips, then whisk all ingredients together. Place the strips into the marinade and cover them evenly. Let them marinade for 2-4 hours or overnight to soak in all the flavors.
  4. In the meantime, prepare the aioli. Simply combine oil, milk, lemon juice and mustard in a narrow glass jar and blend with an immersion blender until creamy. Add more milk to make it smoother or more oil to make it more firm. Then whisk in the remaining ingredients and place in the fridge.
  5. Once your skewers are marinated either grill them until they’re super crispy (definitely the best option), bake them in the oven at /400°F or pan fry them in a bit of oil.
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