Go Back
Print

Seitan Kebabs with Turmeric Sauce

Course Main Course
Cuisine vegan
Prep Time 12 minutes
Cook Time 48 minutes
Total Time 1 hour
Servings 4

Ingredients

For the seitan

  • 2 tbsp cilantro chopped
  • 2 tbsp parsley chopped
  • 1/4 cup red onion diced
  • 1 cup vital wheat gluten
  • 1 tbsp chickpea flour
  • 1/4 cup nutritional yeast
  • 1 dash garlic powder more or less to personal taste
  • 1 dash red pepper flakes more or less to personal taste
  • 1 cup water
  • 1 tbsp soy sauce
  • 1 tbsp olive oil

For the turmeric sauce

  • 1/2 cup plain dairy free yogurt (we used Kite Hill almond milk yogurt for this)
  • 1/4 tsp garlic powder
  • 1/4 tsp onion power
  • 1 juice of lemon or lime
  • 1 tsp turmeric
  • 1/4 tsp salt

Other Ingredients needed

  • 4 bamboo skewers
  • 16 cherry tomatoes
  • cilantro for garnish optional
  • basmati rice or pita bread to serve over optional

Instructions

To make the seitan

  1. Mix together dry seitan ingredients with wet ingredients. Mix to form dough. Form into a flat piece of dough the shape of your small baking dish. We use a square glass 8×8 casserole dish. Then bake the seitan at 350 degrees for 40 minutes. Remove from oven and allow to cool. The seitan can be made the day before. It will keep for a few days in the fridge.

To make the turmeric sauce

  1. Mix together 1/2 cup of plain vegan yogurt with the garlic powder, onion powder, citrus juice (lime or lemon), turmeric, and salt. Keep refrigerated until ready to serve.   

To make the Seitan Kebabs

  1. Preheat your grill. When your seitan has cooled use a bread knife to slice into cubes. Slide the seitan cubes onto bamboo skewers alternating with cherry tomatoes. Throw the seitan kebabs on to the grill and cook with the lid down for about 4 minutes. Carefully flip the kebabs and grill on the other side for an additional 4 minutes. Remove from the grill and serve with cilantro and turmeric sauce drizzled on top. We like to serve with basmati rice or pita bread.