Smoky Seitan Kebabs with Peanut Sauce

Ingredients

• 2 tablespoons creamy peanut butter
• 4 tablespoons soy sauce
• 2 tablespoons pure maple syrup
• 1 teaspoon sriracha (optional)
• 1 cup vital wheat gluten
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 2 tablespoons nutritional yeast
• ½ teaspoon liquid smoke
• 1 teaspoon vegan Worcestershire sauce
• 1 tablespoon olive oil
• 1 tablespoon tomato paste
• fresh cilantro, for garnish
• lime wedges, for serving

Method

Preheat the oven to 190°C/375°F/gas mark 5. Line a baking sheet with parchment paper and set aside.

Combine the peanut putter, 2 tablespoons of the soy sauce, maple syrup, and sriracha, if using, in a small bowl. Stir until well combined. Set the peanut sauce aside until ready to serve.

Place the vital wheat gluten, garlic powder, onion powder, paprika, thyme, and nutritional yeast in a large bowl and stir to combine.

In another bowl, place the liquid smoke, Worcestershire, olive oil, tomato paste, remaining 2 tablespoons soy sauce, and ½ cup water. Stir to combine.

Pour the wet mixture into the dry mixture. Stir gently as you pour, until it vaguely resembles ground beef. Knead the dough in the bowl for 2 minutes. It shouldn’t stick to your hands at all.

Once you have a loose ball, break it into 18 small chunks. Press 3 chunks together to form one larger piece, then flatten it out. That’ll be one kebab. Repeat this until you have 6 kebabs.

Place the kebabs on the prepared baking sheet. Flatten them out and bake for 10 minutes. Remove and let cool slightly. Turn the over to broil.

Wet your skewers with water, and skewer each kebab. Place them back on the baking sheet and return to the over, broiling each side for 2 minutes. Remove and serve topped with fresh herbs, with the peanut sauce and lime wedges alongside.