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one green planet

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]

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Serves

2-4

Cooking 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.
 

 

 


About The Author

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Ayinde Howell

See My Recipes

Ayindè Howell is a restaurant-trained vegan chef of over 20 years and a lifelong vegan. He is the owner, executive chef, and lead innovator of the company iEatGrass. He was the 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 vegan macrobiotic, ayurvedic, raw, international street food, and New American.

Comments

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  1. 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.

    2. 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 .

    3. 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!

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