Teriyaki Seitan Kebabs – Connoisseurus Veg

Some people seem a little stumped when I talk about vegan grilling. “Is that even a thing?” they ask. Others have looked at me apologetically when inviting me over for a cookout. “I mean, you can come over and hang out…sorry you won’t be able to eat like everyone else and all…”

Little do they know that vegan grilling is totally a thing. And it’s the best kind.

Ingredients You’ll Need

• Low sodium soy sauce. Regular soy sauce will work, but you might want to water it down a smidge to prevent the kebabs from turning out too salty. Liquid aminos and tamari will also work.
• Brown sugar. Make sure this is organic, as conventional sugar may be processed using animal bone char.
• Rice vinegar. Look for this in the international aisle of your grocery store.
• Toasted sesame oil. This can also be found in the international aisle.
• Fresh ginger.
• Garlic.
• Seitan. Store-bought or homemade seitan will work in this recipe. If using store-bought, make sure to buy it in chunks or large pieces that can be cut into chunks so that they fit nicely on the skewers.
• Pineapple.
• Vegetables. The recipe calls for red bell pepper, zucchini, and red onion, but you can absolutely replace any or all of them with your favorite kebab veggies. Summer squash, broccoli, and cherry tomatoes would all be great options.
• Sesame seeds.
• Fresh cilantro. This is optional, and just for sprinkling on the kebabs before serving. Skip it if you don’t like it.

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!

Start by marinating your seitan. Combine the soy sauce, brown sugar, rice vinegar, sesame oil, grated ginger and minced garlic in a shallow dish. Cut the seitan into bite-sized pieces and add them to the dish.

Cut your veggies and pineapple into bite-sized pieces as well, then load them onto skewers, along with your seitan pieces. Brush the vegetables and pineapple with some of the excess marinade.

Top your kebabs with a sprinkle of sesame seeds and optionally some fresh cilantro before serving.

Leftovers & Storage

Leftover seitan kebabs will keep in an airtight container in the fridge for about 3 days, or in the freezer for about 3 months. I find it’s generally easiest to remove them from the skewers before placing them into a storage container.

More Vegan Grilling Recipes

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Teriyaki Seitan Kebabs

These seitan kebabs are made with teriyaki marinated seitan, fresh veggies and pineapple chunks. They’re delicious, vegan, and perfect for summer grilling!

Ingredients

For the Marinade

• ½
  cup
  low sodium soy sauce
• ¼
  cup
  brown sugar
• 1
  tablespoon
  rice vinegar
• 2
  garlic cloves,
  minced
• 1 ½
  teaspoons
  freshly grated ginger

For the Kebabs

• 16
  ounces
  seitan,
  cut into bite-sized pieces (about 1-inch)
• 1
  cup
  diced fresh pineapple
  (about 1-inch pieces)
• 1
  small red bell pepper,
  cut into 1-inch pieces
• 1
  small zucchini,
  cut into 1-inch pieces
• ½
  medium red onion,
  cut into 1-inch pieces

For Serving

• 2
  teaspoons
  toasted sesame seeds
• 2
  tablespoons
  finely chopped fresh cilantro
  (optional)

Instructions

1. Stir the marinade ingredients together in a shallow dish. Continue stirring until the sugar is dissolved.

2. Add the seitan. Let it marinate for at least 30 minutes, or up to 24 hours. Make sure to cover the dish and place it in the fridge if marinating the seitan for more than 2 hours. Reserve any excess marinade when done.

3. Arrange the seitan pieces on skewers along with the pineapple chunks, bell pepper, pieces, zucchini, and onion.

4. Brush the pineapple and vegetables with some of the excess marinade.

To Grill the Kebabs

1. Lightly oil a grill and build a medium flame.

2. Grill the kebabs for about 5 minutes on each side, until everything is lightly charred (See Note). Carefully baste the kebabs with some of the excess marinade as they grill.

To Bake the Kebabs

1. Preheat the oven to 400°F and lightly oil a baking sheet.

2. Arrange the kebabs in a single layer on the baking sheet.

3. Bake the kebabs for about 15 minutes, carefully turning them halfway through and basting them with some of the reserved marinade.

To Serve

1. Sprinkle the kebabs with toasted sesame seeds and optionally fresh cilantro.

Recipe Notes

Be careful when turning or removing the kebabs from the grill, as the ingredients may stick and easily pull off of the skewers. Have a pair of tongs handy to remove any stuck pieces, then thread them back on the skewers when they’re done cooking.

Nutrition Facts

Teriyaki Seitan Kebabs

Amount Per Serving (2 kebabs)

Calories 220
Calories from Fat 21

% Daily Value*

Fat 2.3g4%

Saturated Fat 0.1g1%

Cholesterol 1546mg515%

Potassium 293mg8%

Carbohydrates 26.6g9%

Fiber 3.4g14%

Sugar 16g18%

Protein 25.6g51%

Calcium 47mg5%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.