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May 2009
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Sesame Seitan Kebobs

I don’t have any scallions, so it makes perfect sense that I decided on a “sesame beef and scallion kabob” recipe for dinner.  The original recipe is from the Food Network, but I found it over at Vegan Appetite and made mine based on that.  I chopped up some of the stems from my spring rabe (the main component of the simple lomein underneath) in place of scallions on the skewers.

Photobucket

The only original part of this recipe is the “beef” seitan, which I came up with on the fly after I spent half an hour searching for an acceptable version online and couldn’t find anything I liked.

Ingredients
Dry
1.5 cups vital wheat gluten
1/4 cup nutritional yeast
1 tsp salt
1 tsp cumin
2 tsp cracked black pepper
1/2 tsp cayenne pepper
1/4 tsp allspice
1 tsp garlic salt
1 tsp mesquite seasoning
1 tsp chili seasoning
1 tbs brown sugar

Wet
3/4 cups water
4 tbsp tomato paste
1 tbsp tamari
2 tbsp extra virgin olive oil
2 tbs Hickory flavor A1
1 tsp liquid smoke
Directions
Preheat oven to 325°.

In a large mixing bowl , mix dry ingredients. Add the rest of the ingredients in and combine by hand.
Knead until well combined.
Form into a log (6-8″ long), wrap tightly in foil, twisting ends. Bake for 90 minutes. When done, unwrap and use as desired. In this case, I chopped it into cubes and marinated for the kabobs.

I would have to say that this seitan seemed a bit closer to spicy sausage then beef, but I’m ok with that.  I’ll probably use it as a sausage recipe in the future.  So the search for something closer to cow continues…but dinner was delicious.

Selah.

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