Yakitori

Yakitori comes from Japan and are chicken skewers that are glazed in a sweet soy based sauce. They can be made with protein alone or mixed up with different vegetables. I used Japanese eggplant, red bell pepper and green onions in mine.

I know its the middle of Fall and I am bringing out the barbecue. I forget how cold it is in certain parts of the world right now. If it's too cold to barbecue, add a tablespoon or so of olive oil and stir fry all the ingredients in a large pan over medium high heat, until cooked, about 8 to 10 minutes.

I kept this dish simple and served the skewers with a side of short grain brown rice. YUM!

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Makes about 6 skewers

Ingredients

* 1/3 cup Tamari

* 1/3 cup mirin

* 1/4 cup brown sugar, lightly packed

* 1 Tb rice wine ( I used cooking sake )

* 2 Tb fresh ginger, grated

* 1 pound prepared seitan ( I used this recipe )

* 2 red bell peppers

* 2 Japanese eggplants or any other type of slender eggplant

* 1 bunch green onions

Directions

1. Place the tamari, mirin, brown sugar, rice wine and ginger in a medium sized bowl and stir until the sugar has dissolved. Place half of the sauce aside.

2. Add the seitan to the bowl with the remaining other half of the sauce. Stir well to coat the seitan. Cover with plastic wrap and allow to marinate for 4 hours or up to overnight.

3. Remove seitan from marinade and start assembling your skewers. (If using bamboo skewers, allow to soak in water for about an hour). Thread the seitan, bell pepper, eggplant and green onions onto each skewer.

4. Preheat a barbecue grill, coat each skewer with a little olive oil to help prevent it from sticking to the grill. Also do a light coat on each skewer of the left over marinade. Add the skewers to the barbecue and cook, turning occasionally for 10 minutes or until browned slightly and cooked.

5. Place the remaining sauce in a small saucepan and bring to a boil. Reduce heat and simmer for 2 minutes or until thickened.

6. To serve, place the skewers on a plate along with the sauce.

Vegan "Beef" Stroganoff

Beef Stroganoff or Beef-Stroganov as it is said in Russian, consists of egg noodle served with sauteed beef strips and a sour cream sauce with onions and mushrooms.

Nothing about it says vegan and I am sure many thought this is something they could never eat again. But in reality, its a recipe that can be transformed into a vegan meal quite easily. I used fettuccine in place of the egg noodles but any thick noodle would work just as well or even bow tie noodles. The beef was seitan and I used Follow Your Heart for the vegan sour cream.

I've seen some vegan Stroganoff recipes only include cream of mushroom for the sauce but I added one cup of Better than Bouillon's faux beef broth for a more authentic feel. I usually buy mine at Whole Foods but have seen it at other local supermarkets as well.

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Serves 4

Ingredients

* 1 lb whole wheat fettuccine pasta or any other eggless broad pasta noodle
* 1 Tb extra virgin olive oil
* 1 onion, diced
* 6 cloves of garlic, minced
* 1 cup mushrooms, sliced
* 1 tsp mustard
* 1 cup Faux Beef Broth ( I use Better than Bullion ) or vegetable broth
* 3 Tb all-purpose flour
* 3/4 cup soy milk
* 1/2 cup vegan sour cream ( I use Follow Your Heart’s sour cream )
* Salt/pepper
* 1 pound seitan, store bought, cooked as directed on package ( such as White Wave ) or homemade ( I like to use Veganomicon’s Simple Seitan Recipe )

Directions
1. Bring a large pot of lightly salted water to a boil and add the pasta noodles. Cook until al dente, about 8-9 minutes. Once cooked, drain and set aside.

2. In a large deep skillet, add one tablespoon olive oil and heat over medium-high heat. Add the onions and cook 5-6 minutes, until soft and translucent. Add the minced garlic and sauté another 30 seconds or until fragrant.


3. Add the mushrooms and sauté another 6 minutes, or until soft.


4. Add the mustard and mix well. Add the faux beef broth and slowly add the flour, stirring constantly until everything is incorporated.


5. Slowly pour in the soy milk, bring to a boil, then lower heat and simmer until mixture begins to thicken, about 5 minutes.


6. Bring heat to a low and add the sour cream, mix well.


7. Stir in the seitan strips and cook on low for 15 minutes. Then turn off heat and season to taste with salt and freshly ground black pepper. Serve over pasta noodles.

Soft Shell Seitan Tacos

This was my first time cooking seitan "bain-marie" which also means in a water bath. I love the texture it resulted in verses the way I am used to seitan being after I steam it. It had a harder top but still very moist on the inside. Also making it this way created a huge loaf of seitan, verses having them in separate little logs. I swear, even though I cook regularly, I am still learning something new everyday. I liked having the seitan as a loaf because it was easier to cut up into the desired shape and would also make for some great seitan cutlets in the future.

The filling for the tacos must have taken 20 minutes tops to make. I cooked mine in a wok because there was so much filling and the raised sides made it easier for stirring. My boyfriend really liked this dish and he said it reminded him of his favorite tacos that he always orders at a local restaurant called Pure Luck. I made some spanish rice and refried beans to complete this meal.

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Serves 6 or 12 Tacos
Ingredients

* 2 tsp canola oil
* 1 small onion, finely chopped
* 1/2 red bell pepper, finely chopped
* 1/2 green bell pepper, finely chopped
* 1 plum tomato, finely chopped
* 1/2 jalapeno chile, minced
* 2 cloves garlic, minced
* 1/2 tsp ground cumin
* 1/2 tsp paprika
* 1/2 tsp sea salt
* 1/4 tsp freshly ground black pepper
* 12 ounces Basic Seitan, cut into 1/4 inch cubes ( Recipe Below )

* 12 corn tortillas
* 3 cups shredded romaine lettuce
* shredded vegan cheddar cheese ( optional )
* pico de gallo salsa or any other salsa ( optional )

Directions
1. Heat 2 tsp of canola oil in a large, heavy saucepan over medium heat.

2. Add the onion and bell pepper and saute for 5 minutes, or until tender.


3. Add the tomato, jalapeno chile, garlic, cumin, paprika, salt and black pepper, and saute for 5 minutes, or until the tomato is tender.


4. Stir in the seitan and stir occasionally, for 5 minutes, or until the mixture is heated through and the flavors are well blended.


5. Warm each corn tortillas either on the stove at about 5 to 10 seconds each side on medium heat or 30 seconds in the microwave.


6. Spoon 1/4 cup of filling in each tortilla. Fill each taco with lettuce, cheese and salsa if desired. Serve immediately.


Basic Seitan


Makes 2 pounds ( 32 ounces )
Ingredients

* 1 1/2 cups gluten flour
* 3/4 cups whole wheat pastry flour
* 1/3 cups nutritional yeast
* 1 tsp ground coriander
* 1 tsp ground sage
* 1/2 tsp ground ginger
* 1/2 tsp sea salt
* 2 cups water
* 1/4 cup canola oil
* 1/4 cup tamari

Directions
1. Preheat the oven to 350 F. Line an 8 inch square baking pan with 2 inch high sides of parchment paper. Lightly oil the parchment paper.

2. Stir the gluten flour, whole wheat flour, nutritional yeast, coriander, sage, ginger, and salt in a large bowl to blend.


3. In another bowl, whisk the water, oil, and tamari to blend.


4. Quickly stir the tamari mixture into the dry ingredients until a very wet dough forms. Transfer the dough to the prepared baking pan and smooth the top. Cover with aluminum foil.


5. Place the pan of seitan dough in a large roasting pan, then add enough water to come halfway up the sides of the pan of seitan. Bake for 2 hours, or until the seitan is firm on top, adding more water to the roasting pan if necessary. Cool the seitan to room temperature and quarter it into 4 equal squares ( 1 pound each ).


The seitan will keep for 2 days, covered and refrigerated. For longer storage, wrap the seitan squares separately in plastic wrap, then enclose them in a resealable platic bag and freeze up to 2 weeks.


Nutritional Information Per Serving
Vegetable Filling : 27 calories, 1.67g fat, 3.28 carbohydrates, 90.18mg sodium, 0.83g sugar, 11.98g protein

Seitan : 79 calories, 24g fat, 3g carbohyrdates, 658mg sodium, 13g protein

Sweet and Spicy Seitan-Potato Empanadas

Okay so now I can say I've made tamales and empanadas from scratch. These were a lot of work to make and why am I doing them for just an everyday Friday, I have no idea. I think I just like making them, just to say I've made them than saving them for a special occasion. These were really good, the dough became really crunchy when baked and turned this beautiful golden brown color.

The recipe says it makes 12 empanadas but I was only able to make 8. I think this happened because I didn't roll the dough thin enough. But when the dough circles were a little thin, it tended to break when folding and assembling. Maybe I just need more practice since this was my first time making them.

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Makes about a dozen 6 inch Empanadas
Time : About 1 1/2 hours with baking and cooling the filling, not including making pastry dough circles

Ingredients
* 1 recipe Wheat Empanada Dough, well chilled ( recipe below )
* 1 pound waxy potatoes, peeled and diced into 1/2 inch cubes
* 1 large carrot, peeled and diced into 1/2 inch cubes ( about 1 cup )
* 3 Tb olive or peanut oil
* 1/2 recipe ( two loaves ) Steamed Red Seitan, diced into 1/2 inch cubes, Recipe Here ( or about two cups of store bought seitan )
* 4 cloves garlic, chopped
* 1/2 pound yellow onion, diced into 1/2 inch cubes
* 1 1/2 tsp ground cumin
* 1 1/2 tsp dried oregano
* 2 tsp red hot chile sauce or paste, or more to taste
* A generous twist of freshly ground black pepper
* 1/2 cup fresh or frozen peas
* 1/2 cup dark raisins
* 2/3 cup sliced green olives
* 1 2/3 cups rich vegetable broth
* 4 tsp arrowroot powder or cornstarch
* 1 Tb sugar
* 1/2 tsp salt, or to taste

Directions
1. Place the potatoes and carrots in a heavy saucepan and cover with cold water. Bring to a boil over high heat, lower the heat to a simmer, and cook until the potatoes just start to turn tender but are not mushy, 10 to 12 minutes. Drain in a colander over the sink and rinse with cold water to stop the vegetables from cooking further. Leave the colander in the sink to drain any excess water.

2. Now make the seitan veggie filling. If desired, you can do this step in advance and keep the filling chilled until it's time to bake the empanadas. In a heavy bottom pot, heat 1 Tb of the oil over medium heat and add the diced seitan, sauteing for 5 minutes, or until the edges start to brown. Transfer to a plate. Heat the remaining 2 Tb of oil over medium heat and add the garlic and onions, frying until the onion becomes soft and translucent, 8 to 10 minutes. Stir in the cumin, oregano, and hot sauce and grind a few twists of pepper over everything. Add the seitan, drained potatoes and carrots, peas, raisins, and olives and fry for about 2 minutes.

3. While the seitan mixture cooks, use a wire whisk or a fork to beat the vegetable broth, arrowroot, sugar and salt in a mixing cup until dissolved. Add to the seitan mixture and stir occasionally until the mixture starts to boil. The mixture will begin to thicken now, so switch to stirring constantly until a thin gravy has formed. Taste the gravy, it's fully cooked when no chalky texture remains. Adjust the seasoning, if needed, by adding more salt, pepper, or even hot sauce, if desired. Remove from the heat and allow the filling to cook for at least 25 minutes. It should be cooked enough to handle easily.

4. When ready to assemble the empanadas, preheat the oven to 400 F. Line baking sheets with parchment paper. You may want to use baking sheets with a raised edge for these emapanadas, as juices may bubble out.

5. Take a dough round, place it on a lightly floured surface, and gently stretch it slightly outward by its edges. Scoop up a generous 1/3 cup of filling ( making sure to scoop up some of the gravy ) into the center of the round, leaving at least 1/2 inch of space along the edges of the dough and pinch together to a form a "purse" to help prevent the gravy from spilling out. Continue to press the edges together and work toward the top to create a bottom heavy, half circular purse like shape. Now really press those edges of the dough together, enough to squish the dough out to create an edge 1/2 inch wide. Carefully crimp the edges and tuck them under. It's an important step to make sure all the filling is secured inside the crust.

6. Gently lift the empanada by hand ( or use a thin spatula ) and place on the prepared baking sheet. Brush the top and sides generously with soy creamer. Continue with the rest of the dough and filling, dividing the filling equally among the dough rounds.

7. Bake the empanadas for 28 to 30 minutes, or until the crust is golden and the edges are browned. A little of the filling may bubble out of the edges, but as you get better at crimping the edges of the dough it won't be much of an issue. Allow them to cool for 6 to 8 minutes before serving, as the filling will be extremely hot right out of the oven.


Wheat Empanada Dough

Makes about a dozen 6 inch dough rounds
Time : About 35 minutes, not including the chilling time

Ingredients
* 3 cups all-purpose flour
* 1/3 cup sugar
* 1 1/4 tsp salt
* 1/2 tsp baking powder
* 6 Tb chilled non-hydrogenated vegan shortening
* 4 Tb chilled non-hydrogenated vegan margarine
* 3/4 cup cold water, or more as needed

Directions
1. In a food processor bowl, pulse together the flour, salt, and baking powder for a few seconds. Slice the shortening and margarine into 1/2 inch chunks, add to the food processor, and pulse until everything resembles fine, sand like crumbs. If your food processor bowl is small, prepare everything in two batches. If you prefer, you can also use a large fork or pastry cutter to blend the fats into the flour.

2. Pour the flour mixture into a large bowl and stream in the cold water while mixing the dough with your fingers. Continue adding just enough cold water that you can press the mixture together to form a soft and stretchy dough. Briefly knead a few times, divide into two balls, flatten each into a round about an inch thick, and wrap tightly with plastic wrap. Handle the dough minimally to keep it from getting tough. Chill it overnight or for at least 4 hours.

3. Tear about 10 pieces of waxed paper to about 7 inches square and keep them near your workspace. Lightly dust a large, stable rolling surface and a rolling pin with all purpose flour. Roll one of the dough roughs about 3/8 inch thick, stretching and pulling the dough a little if necessary. To keep the dough from getting tough, use long rolling motions, occasionally lifting the dough by the edges and turning it a little to ensure an even thickness throughout.

4. Using a 6 inch diameter bowl pressed into the dough as a guide, take a small, sharp paring knife and run it around the edge of the bowl to cut out circles. Or, use a huge round cookie or biscuit cutter. Stack the circles of dough on top of one another, separating them with the waxed paper pieces to keep them from sticking. Chill the dough scraps, while you roll and cut the remaining unworked dough into rounds. Gather up all the remaining dough scraps, reroll them only one more time, and cut out as many circles as possible.

5. Chill the finished dough circles, the entire stack well wrapped in plastic wrap while preparing the filling, or store in the refrigerator for up to a week. Keep the empanada dough chilled until you're ready to fill and bake them.

Seitan Saltado ( Peruvian Seitan and Potato Stir-Fry )

Ever since making my own seitan a week ago, I've been in love. I used to dread having to cook with store bought seitan and would marinate it for hours, trying to make it taste better than it was. The difference between this seitan and what I use to buy is huge and on top of that, the cost is much cheaper.

I came across this recipe last week and it reminded me of a meal my mom used to make when I was little. I remember her buying frozen fries, mixing it with meat and serving it over white rice ( yeah, my mom's food usually is not very healthy ). I gotta remember to ask her if she has heard of this dish or if she just created something similar.

Anyways, a little about this recipe is that it is a Peruvian recipe that was influenced by Japanese and Chinese immigrants. I can totally see that because it does have a tangy soy-based sauce. If you are watching your carbs and don't want to serve rice along side this meal, a side of salad would work just as well.

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Ingredients - Baked Fries
* 2 pounds russet or other high-starch potatoes, scrubbed clean, peeled ( or leave them unpeeled for a rustic look )
* 2 Tb peanut oil or olive oil

Stir-Fry
* 1/2 recipe ( two loaves ) Steamed Red Seitan( Recipe Here ), or slightly less than 2 pounds purchased seitan
* 4 Tb soy sauce
* 3 Tb red wine vinegar
* 3 cloves garlic, minced
* 1/2 tsp ground cumin
* A generous pinch of dried oregano
* 1/2 pound yellow onions
* 1 to 2 Tb aji amarillo paste or hot red chiles
* 3 Tb red cooking wine or vegetable broth
* 3 large, firm plum tomatoes
* 4 Tb peanut oil
* Freshly ground pepper
* Steamed long-grain white or brown rice, about 1 cup per serving ( optional )
* 2 Tb finely chopped cilantro


Directions
1. Make the baked potatoes fries first. Preheat the oven to 400 F. Slice the potatoes into french fry sticks about 1/2 inch thick, pour the 2 Tb of oil onto the large, rimmed baking sheet, add the sliced potatoes, and toss thoroughly with the oil. Don't crowd the pan; use two pans if the fries are overlapping. Bake the fries for 20 to 24 minutes, flipping once halfway through the baking, until the potatoes are golden and the edges are crisp and browned. Sprinkle with a little salt, if desired. Turn off the oven, open the door just a little, and leave the baking sheet in the oven to keep the fries warm.

2. Prepare the seitan and prepare the stir-fry ingredients. Slice the seitan into 1/4 by 1 inch strips. In a large bowl, combine the soy sauce and the red wine vinegar, garlic, cumin, and oregano. Add the seitan strips and use tongs to toss and coat the seitan completely with the marinade. While the seitan is marinating, peel the onion, slice it in half, then slice it into thin strips. If using fresh aji amarillo or other chiles, remove the seeds and mince. Slice the plum tomatoes in half, remove the seeds, and slice into thin strips. Measure the cooking wine and have it handy in a small cup.

3. In a 12 inch nonstick skillet ( or wok, if you have one ), heat 2 Tb of the peanut oil over medium-high heat. Add half the seitan strips and fry on each side for about 2 minutes. The seitan should be browned on the edges but still juicy. Transfer the seitan from the pan to a dish and repeat with the remaining seitan. Add the remaining 2 Tb of oil to the pan and add the onions. Stirring, fry the onions for 3 to 4 minutes, until they begin to softened and turn golden on the edges. If using minced chiles, stir into the onions and fry for 1 minute. If using aji amarillo paste, whisk into wine.

4. Pour the wine over the onion mixture and stir to deglaze the pan ( dissolving any browned bits from the bottom of the pan ). Scrape in any remaining seitan marinade. Using tongs, stir in the tomato strips to coast them in the bubbling wine mixture. Sprinkle within remaining Tb of soy sauce and season with plenty of freshly ground pepper. Add the seitan strips and continue using tongs to coat them with the sauce, then turn off the heat. Have ready serving dishes and mound a serving of rice into the dishes, if using.

5. To put everything together, place a serving of baked fries in a large mixing bowl ( maybe even the one you use to marinate the seitan with ). Use tongs to add a portion of stir-fried seitan and vegetables on top of fries and drizzle a little bit of the pan juices over the whole thing. Toss the fries with the stir-fry, taking care to coat the potatoes with the seitan juices. Slide onto a serving dish, sprinkle with some chopped cilantro, and serve immediately.

Peruvian Seitan and Potato Skewers ( Seitan Anticuchos )

Wow this recipe was amazing! So so amazing! And as you can probably tell from the recipe, a lot of work to make. Today is not a special occasion but I just had to try these skewers from my Viva Vegan cookbook. The So Good, So Green sauce is not necessary to make but it does add a nice touch. The seitan was like nothing I've ever tried before. Probably because I always buy my seitan from the market and only attempted at making my own once, when I really didn't know what I was doing in the kitchen. This meal is great for all the upcoming outdoor summer parties. I hope you all have the chance to try it. Again, so worth all the extra work!

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Steamed Red Seitan
Makes 4 seitan "loaves," each loaf serving 2, generously incorporated into entrees and other dishes
Time : Less than 45 minutes

( I found that the liquid was too much for the flour mixture. My seitan got drenched in liquid and I had to try to save it by adding more wheat gluten and chickpea flour. So please add a little liquid at a time and not just pour the entire thing in the bowl. )

Ingredients
* 1 1/2 cups cold vegetable broth
* 4 cloves garlic, peeled and pressed or grated with a Microplane grater
* 3 Tb mild soy sauce
* 4 Tb tomato paste
* 2 Tb olive oil
* 1 1/2 cups vital wheat gluten flour
* 1/4 cup chickpea ( garbanzo ) flour
* 1/4 cup nutritional yeast
* 1 tsp dried oregano
* 1/2 tsp ground cumin

Directions
1. In a measuring cup, whisk together the broth, garlic, soy sauce, tomato paste, and olive oil. In a large bowl, combine the wheat gluten, chickpea flour, nutritional yeast, oregano, and cumin and form a well in the center. Pour the liquid ingredients ( remember a little at a time )into the well and stir with a rubber spatula until the dough leaves the sides of the bowl. Knead the dough for 2 to 3 minutes to develop the gluten. Let the dough rest for 10 minutes; knead again for 30 seconds. Place the dough on a cutting board and with a sharp knife, cut the dough into 4 equal pieces and lightly knead each piece a few times. Shape each into a roughly oblong loaf shape.

2. Tear off four 12 inch square sheets of aluminum foil. Place a piece of dough in the center of a piece of foil. Fold the short sides of foil over the loaf, then fold over the ends. The foil should be secure but there should be some loose space around the dough to allow it to expand during steaming. Repeat with the other three pieces of dough. Place the wrapped dough in a steamer basket and steam for 30 minutes. Allow the dough to cool to the touch before chilling in the fridge for an hour or overnight.

3. Store the seitan in the fridge, tightly sealed in a plastic bag or airtight container, for up to 2 weeks. Seitan can also be frozen ( wrapped tightly ), then thawed in the fridge for later use.


So Good, So Green Dipping Sauce ( Green Aji Sauce )
Makes about 2 cups sauce
Time : Less than 10 minutes, not including chilling time

Ingredients
* 1 to 3 fresh green chilies, such as jalapeno, or serrano, seeds removed for less heat, if desired
* 2 cloves garlic, chopped coarsely
* 1/3 cup vegan mayonnaise
* 2 Tb olive oil
* 3 Tb lime juice
* 1/4 pound romaine lettuce ( about 1/4 of a large head ), thick base removed, leaves chopped coarsely
* 1 cup fresh cilantro leaves, lightly packed
* 3 whole green onions, trimmed and chopped
* 3/4 tsp salt, or more to taste
* 2 to 4 Tb water

Directions
1. In a food processor or blender, blend all the ingredients except the water until smooth and creamy; stopping occasionally to scrape the sides or the processor bowl with a rubber spatula. Add a Tb of water at a time to thin the sauce to your desired consistency, if at all necessary. Taste the sauce and season with more lime juice or salt, if you like. Chill the sauce in a tightly covered container for 30 minutes or overnight before using. Keep chilled when not using.


Peruvian Seitan and Potato Skewers
Serves 2 to 3 generously as a main dish, or 4 as an appetizer
Time : About 45 minutes, including assembling the kebabs

Ingredients
* 1/2 recipe ( two loaves ) Steamed Red Seitan, or 3/4 pound seitan

Marinade :
* 5 cloves garlic
* 3 Tb aji panca paste or 3 tsp mild ground red chile powder, such as ancho
* 1/4 red wine vinegar
* 3 Tb peanut oil or vegetable oil
* 1 Tb agave syrup or brown sugar
* 1 tsp ground cumin
* 1 tsp dried oregano
* 1/2 tsp smoked paprika
* 1/2 tsp salt
* 1/4 tsp finely ground black pepper, or to taste

Skewers
* 1 pound waxy potatoes, preferably very small new potatoes ( about the size of a Bing cherry or smaller )
* 1 bell pepper, red or green, seeded and sliced into 1 inch pieces ( optional )
* 1 large yellow onion, sliced into 1 inch pieces ( optional )
* 12 to 14 bamboo or metal skewers ( if using bamboo, presoak skewers according to the package directions )

Directions
1. Slice the seitan into bite-size cubes, about 1/2 inch across, and place in a large mixing bowl. If using onion or pepper slices, add along with the seitan. In another mixing bowl, use the Microplane grater to grate the garlic into the bowl. Add the aji panca paste, red wine vinegar, peanut oil, agave syrup, cumin, oregano, paprika, salt and pepper and stir until smooth with a whisk or fork. Pour the mixture over the seitan cubes and veggies ( if using ) and toss to coat completely with marinade.

2. While the seitan is marinating, cook the potatoes. Thoroughly clean the potatoes first, leaving the skins on. If you're using potatoes other than small new ones, cut them into bite size chunks; leave small new potatoes whole. Place in a large, heavy pot and add enough cold water to cover the potatoes. Bring to a rolling boil over high heat, then lower the heat to a simmer and cook the potatoes until they are tender but still hold their shape, 12 to 14 minutes. Drain and spread the potatoes on a dish to cool enough to handle.

3. When the potatoes have finished cooling, preheat your grill according to the manufacturer's directions. Since these are quick-cooking ingredients, you want your grill to have an evenly hot, not blazing, heat that can crisp the outside of these skewers without over drying the seitan. If you're using a grill pan, you'll probably need 6 to 8 minutes to get your grill ready to go over medium-high heat. Make sure to oil your grill well, as seitan and veggies ( even the marinade ) doesn't contain loads of fat to keep things from sticking. I like to use those new high-smoking-point cooking sprays ( including ones designed for grilling ) just for this.

4. Prepare your anticucho by alternating pieces of marinated seitan with onions, peppers, and an occasional potato piece on the skewers. Brush with additional marinade, taking care to especially coat the potatoes. place the kebabs on the preheated grill. Don't crowd the pan; leave enough room so the edges of the ingredients can cook evenly. Occasionally brush the cooking kebabs with leftover marinade. Cook on each side for 3 to 4 minutes, until the seitan and vegetables are browned on the edges and look juicy. If the ingredients stick to the grill, spray more oil onto the grilling surface. Take care not to overcook the skewers. Remove from the heat and serve immediately with a cold beer, any potato dish, and So Good, So Green Sauce, if desired.