Beef Seitan Kebabs

This Beef Seitan Kebabs recipe by Yum Vegan Food is definitely one of my favorite things. Picture it on a sunny summer day out on the grill. Whether prepared stovetop or on the grill you will definitely love this tasty, savory recipe. It’s perfect for lunch, dinner or a day of culinary fun.

Ingredients

Beef Seitan Ingredients*

• 7 Dried Mushrooms
• 4 Cloves Garlic, Halved
• 1/2 inch Fresh Ginger, Peeled and Sliced
• 2 tsp Vegan Beef Bouillon
• 2 Black Tea Bags
• 3 Tbsp Dark Miso – Split in Half
• 3 Tbsp Sake
• 3 Tbsp Mirin
• 1/4 Cup Cooked or Canned Chickpeas
• 2 Tbsp Soy Sauce
• 1 Tbsp Tahini Paste
• 1 Tbsp Tomato Paste
• 1.5 tsp Toasted Sesame Oil
• 1 tsp Kitchen Bouquet
• 1 Cup Vital Wheat Gluten
• 1/2 tsp Granulated Garlic

Kebabs

• 1 Container of Mushrooms
• 1 Red Onion
• 20 Cherry Tomatoes of Assorted Colors
• 1.5 Large Bell Peppers**

Marinade

• 1/4 C Olive Oil
• 1/4 C Soy Sauce
• 2.5 Tbsp vegan Worcestershire Sauce
• 1.5 Tbsp Lemon Juice
• 1.5 Tbsp Red Wine Vinegar
• 4 tsp Agave
• 1 Tbsp Dijon Mustard
• 4 Cloves Garlic Minced
• Scant 1/2 tsp Dried Rosemary
• 1/2 tsp Salt
• Dash of Pepper

Instructions

Homemade Seitan Beef***

1. Add the dried mushrooms, garlic, ginger, vegan beef bouillon, and 4 cups of water to a pot. Cover and simmer on low for 20 minutes.
2. Turn off the heat and add the tea bags. Let them steep for 5 minutes.
3. Remove the tea bags and set aside half a cup of the broth.
4. Add the sake, mirin, and 1.5 Tbsp miso to the broth in the pot. Mix it so that the miso becomes incorporated into the broth. Cover the pot to keep it warm while you make the seitan dough.
5. Add the chickpeas to a food processor or blender and mince them.
6. Add in the half a cup of stock that was set aside, remaining miso, soy sauce, tahini, tomato paste, sesame oil, and kitchen bouquet. Process until smooth.
7. In a large bowl, mox together the vital wheat gluten and garlic powder. Add in the food processed puree and mix until it forms a dough. Knead for 5-7 minutes.
8. Shape a log from the dough and cut it into 8 pieces. Try and flatten them a bit before cooking.
9. Add the seitan pieces to the stock and bring to a low simmer. Cook covered for around an hour, but be sure to watch and make sure it does not boil. It may take slightly longer to cook if your pieces are fatter. When it’s finished, it should feel firm

Prepping the Veg & Seitan

1. If your mushrooms are small you can use them whole, otherwise cut them in half.
2. Cut peppers into chunks large enough to be threaded onto skewers
3. Small cherry tomatoes can be used as is, large ones should be halved.
4. Cut red onion into chunks, you don’t need to peel the layers apart because they cook nicely in little stacks.
5. Cut your seitan into chunks.

Marinating & Cooking the Skewers

1. Whisk together all marinade ingredients in a large bowl and, once it’s combined, add in all the vegetables and seitan pieces.
2. Mix well so that all the ingredients are covered in the marinade.
3. Let it marinate for at least an hour, see post for overnight instructions.
4. Thread onto skewers.
5. Heat up your grill and brush a bit of oil on the grill.
6. Grill on each side until the vegetables are softened and everything has nice grill marks, around 5 minutes for each side.
7. Enjoy!

NOTES

*If you are using store bought seitan, you’ll need around a pound of seitan.

** You can use half of three colors of bell pepper (green, yellow, and red), for a colorful result or just use whichever color you like.

*** If you are making the seitan instead of buying ready made, I highly recommend making a double batch. Seitan freezes really well so you’ll have leftovers for stir fries and other seitan recipes on hand the next time you need it.

Have you tried this Beef Seitan Kebabs recipe? How was it?