These seitan kebabs are made with teriyaki marinated seitan chunks and fresh veggies. Totally vegan, and perfect for summer grilling!
For the Teriyaki Marinade
- 1 cup soy sauce
- 1/2 cup brown sugar
- l lemon juiced
- salt and pepper to taste
- 2 garlic cloves minced
- 2 tsp. fresh grated ginger
- 2 tbsp. vegan margarine such as Earth Balance
For the Kebabs
- about 10 skewers
- 1 batch of marinade
- 1 batch of seitan you could sub a commercially available seitan or other meat substitute
- assortment of your favorite grilling veggies I used zucchini, white mushrooms and cherry tomatoes
Make the Teriyaki Marinade
Mix all ingredients in medium saucepan.
Place over low heat and cook, stirring frequently, just until brown sugar and margarine are melted and ingredients are mixed.
Make the Kebabs
Cut your seitan into bite sized pieces. About 1 inch cubes should do it.
Place pieces in marinade and allow to sit for at least thirty minutes, and up to several hours.
Skew (is that the right verb?), alternating pieces of seitan and veggies. You should get around 10 kebabs.
Grill until veggies are tender and seitan is hot, with some caramely crisp spots on the exterior OR bake in the oven at 400 for about 30 minutes. Brush with any excess marinade during grilling/baking.