Seitan Kabob

By Monica on October 4th, 2007

Some people are hard pressed to pick a favorite meal, they hem and haw between a handful of old standbys or cannot possibly even narrow it down that far. Not me. This has been my absolute favorite meal ever since I can remember. This is the one food I must have if stranded on that hypothetical deserted island. Before I cover up the grill for winter, I had to get one more Seitan Kabob dinner in.

For those of you who get creeped out by faux meat tasting “too real”, be forewarned that most omnis I’ve fed this to cannot tell the difference between the seitan and sirloin. For those of you who enjoyed the taste and texture of beef in your days of carniv-yore, you’ll love it. This is not your bland, average shish kabob by any stretch of the imagination!

Kabobs
8 oz. seitan, cut into 1″ chunks
3-4 bell peppers, quartered
6-8 small yellow onions, or 4 large onions quartered

Marinade
1 cup vegetable oil
1 cup white vinegar
2t salt
1/2t pepper
4t dry mustard
2T garlic salt
4T A1 sauce (yes, it’s vegan)
4t vegetarian Worcestershire sauce

In a large bowl, combine all marinade ingredients. Add the seitan cubes, peppers, and onions, making sure seitan is submerged in marinade. Cover and let marinate in the refrigerator as long as you can stand it, I highly recommend 3 days!

Drain the seitan, peppers, and onions, reserving the marinade. Skewer them and grill until seitan is nicely charred on all sides, and onions are cooked throughout.

Pour marinade into a large saucepan and heat. When marinade is warm, remove seitan, peppers, and onions from skewers and add to the saucepan. Serve over rice with plenty of ‘juice’!