Seitan is the perfect meat-free protein to use in all your favorite Asian dishes.
Servings: 6
Total Time: 1hour 30mins
Ingredients:
Seitan:
1¼ cups vital wheat gluten
2 tbsp chickpea flour
1 tbsp nutritional yeast
½ tbsp onion powder
½ tbsp garlic powder
½ tbsp poultry seasoning
1 cup hot water
1½ tsp chicken bouillon
⅓ cup chickpeas (cooked)
1½ tbsp liquid aminos
¼ tsp freshly ground black pepper
Salt
4 cups chicken broth
2 tbsp liquid aminos
Kabobs:
1 cup red onion (peeled and chopped)
1 cup zucchini (sliced into thick circles)
1 cup red bell pepper or orange (chopped)
1 cup Cremini mushrooms (chopped)
⅔ cup broccoli stalks (chopped)
1½ cups sweet and spicy BBQ sauce, store-bought (of choice)
Nonstick cooking spray
Special Equipment:
16 kabob sticks (soaked in water, if wooden)
Directions:
1. For the seitan: Sift the dry Ingredients (wheat gluten, flour, nutritional
yeast, onion powder, garlic powder, and poultry seasoning) into a bowl.
2. To a blender, add the hot water along with the bouillon, cooked chickpeas,
liquid aminos, and freshly ground black pepper, process to a smooth puree
and season with salt, to taste.
3. Add then the wet mixture to the dry mixture and stir well to combine
entirely.
4. Knead the mixture for 2-3 minutes before cutting into 12-16 pieces. Put
aside.
5. Add the broth and liquid amino mixture into a large pan and bring to boil.
6. Add the prepared seitan to the pan and reduce the heat to a simmer.
7. Cover with a lid, then simmer for 40-50 minutes, stirring every 15 minutes
to prevent the Ingredients from sticking. The seitan is good to go when it is
firm rather than squishy when poked.
8. Using a slotted spoon, remove the seitan from the pan and place on a
serving plate for a few minutes approximately, to cool before cutting into
1½x1½” pieces.
9. For the kabobs: Heat the grill to 350-375 degrees F.
10. For each kabob skewer, use 1-piece each of onion, zucchini, pepper,
mushroom, and broccoli followed by 3 pieces of seitan.
11. Arrange the kabobs on a baking sheet and coat with ¾ of the BBQ sauce.
12. Spray your grill with cooking spray to prevent the seitan from sticking.
13. Next, grill for 5-8 minutes on each side, until the veggies and seitan have
blackened char grilled marks.
14. Just before removing from the grill, coat with BBQ sauce.
15. Serve with any leftover BBQ sauce.