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Grill Archives |

August 20, 2019
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These Teriyaki Seitan Skewers are a throwback to my childhood when my mom made a similar recipe using flank steak. I loved the smell of this marinade as it broiled over the skewers, which my mom lovingly twisted every couple of minutes under the broiler. We ate them over steamed white rice and alongside broccoli.

I’ve reinvented the recipe with seitan to create these Teriyaki Seitan Skewers that I think are better than what I grew up with (sorry, Mama!). I love it when I can veganize a recipe from my childhood with delicious results! A big bonus for me with this recipe is that my oldest daughter, Gaby, loved them and she’s not a seitan fan at all. Now, I just need to figure out a way to get her (and the rest of my kids) to eat tempeh!

This recipe is all in the marinade. It’s oil-free and and I boil it after to serve alongside the skewers. The longer the seitan marinates, the tastier these Teriyaki Seitan Skewers become! I’d love to hear what you think of them so drop a note in the comments below. I hope your family enjoys them as much as mine did.

Teriyaki Seitan Skewers

Teriyaki Seitan Skewers

Ingredients:

1/2 cup Shoyu (or soy sauce)

1/3 cup red wine vinegar

2 1/2 Tbsp vegan Worcestershire sauce (such as Annie’s)

1 cup chopped red onion

3 cloves garlic, minced

1 tsp grated fresh ginger

2 Tbsp maple syrup

24 ounces seitan

10-12 skewers

Directions:

1. Combine all the ingredients except the seitan in a sealable container or bag (I used my gallon reZip bag).

2. Cut or break apart the seitan into skewer-like pieces or chunks. Add the seitan to the marinade. Marinate at least 2 hours.

3. When ready to cook the seitan, soak the skewers in water (if not using metal) and slide the seitan pieces onto the sticks.

4. Broil for 3 minutes on each side.

5. Meanwhile, bring the marinade to a boil. Remove from the heat and serve alongside the skewers.

Makes 10-12 skewers.

 

 

 


April 24, 2019
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Take your taste buds on a trip to the islands with this recipe for Tropical Tempeh Kebabs.  The best part?  You can feel like you are on vacation because you barely have to cook.  This homemade-ish recipes uses a store bought marinade, saving you time and energy in the kitchen.

Pineapple chunks, mushrooms and bell pepper are skewered along with the tempeh and basted in a teriyaki sauce. I used a store bought sauce to make these Tropical Tempeh Kebabs quick and easy, but you could have some fun creating your own tropical sauce blend.

They cook quickly on the grill, making it a perfect destination dinner! Check out the recipe below!

 

Tropical Tempeh Kebabs

Ingredients

  • 2 packages soy tempeh
  • 1 red bell pepper cut into bite-sized "squares"
  • 16 button or cremini mushrooms cleaned
  • 1 pineapple core removed and cut into chunks
  • 1 jar Soyaki Teriyaki sauce available at Trader Joe’s
  • 8 bamboo skewers soaked in water at least 15 minutes
  • 1 Tablespoon coconut oil

Instructions

  1. Cut each tempeh block into about 16 cubes. Place in a bowl along with the bell pepper and mushrooms. Pour half the bottle of marinade over the tempeh pieces and vegetables. Allow to marinate at least an hour.

  2. Divide the tempeh, pineapple and veggies among 8 skewers and stack them in any combo you please.
  3. Heat oil on a grill or in a grill pan on the stove. Grill the skewers on each side, approximately 3-4 minutes. Baste with reserved marinade before turning the skewers.


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