Seitan Kebabs with Sangria Tomato Salad

Seitan, a complete protein with the mouthfeel of meat, makes great kebabs, especially when paired with a flavorful marinade. The tomato salad in this recipe from The Lusty Vegan by Ayinde Howell and Zoe Eisenberg 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. Ayinde 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

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.

From The Lusty Vegan © 2014 by Ayinde Howell and Zoe Eisenberg. Used with permission from Vegan Heritage Press.