Seitan KebabsSeitan, 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



  • 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


  • 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


  • 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



  1. Salad: Mix all salad ingredients together in a small bowl. Set aside for 15 to 20 minutes while making the kebabs.
  1. Marinade: Mix all marinade ingredients together in a shallow baking dish large enough to hold the skewers. Set aside.
  1. 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.
  1. 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.


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