Grilled Seitan Kebabs With Creole Coconut Sauce
[Vegan]

For the Seitan:

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.