ABOUT THE RECIPE:

These Vegan Shish Kebabs satisfy vegans and meat-eaters alike. The colorful presentation is sure to add a festive touch to any vegan barbecue-style meal. To make it super easy, you can use your favorite bottled barbecue sauce, or whip up my tasty Zesty BBQ Sauce (recipe below).

Makes 6 to 8 servings

INGREDIENTS:

• 12 to 14 metal or bamboo skewers (each 10- to 12-inches in length)
• Zesty BBQ Sauce (see below), or your favorite store bought variety
• 2 (8-ounce) packages seitan, well drained and cut into strips or cubes (see note for GLUTEN-FREE substitutions)
• 3 medium sweet peppers (orange, red, and/or yellow), seeded and cut in 1½- to 2-inch pieces
• 2 medium sweet or red onions, cut into chunks
• 2 medium zucchini, cut into ½-inch thick slices (do not peel)
• 16 ounces cremini or white button mushrooms, cleaned and stems removed
• 20 to 24 cherry or grape tomatoes

INSTRUCTIONS:

Cover two large, rimmed baking sheets with unbleached parchment paper. If you are using bamboo skewers, place them in a shallow pan and cover them with water. Let the skewers soak in the water for 15 to 20 minutes (to prevent them from burning).

Prepare the barbecue sauce (recipe below), and set aside. Put the seitan (for gluten-free options, see note) in a large bowl and top it with ¼ cup of the sauce. Gently toss the seitan to coat.

If time permits, cover the bowl of seitan and refrigerate for 30 minutes to 1 hour to allow the flavors to marry. Put the peppers, onions, zucchini, mushrooms, and tomatoes in a large bowl. Top with ½ to ¾ cup of the sauce (leaving about ½- to ⅔ cup in reserve) and toss to coat. If time permits, cover the bowl of veggies and refrigerate for 30 minutes to 1 hour to allow the flavors to marry.

To assemble the kebabs, carefully thread each kebab, (alternating the ingredients), onto the prepared skewers. Arrange the kebabs evenly on the lined baking sheets. (If you would like to thread the kebabs in advance, and do not plan to bake or grill them immediately, cover the kebabs loosely with foil, and place them in the refrigerator for up to 3 hours before cooking.)

IF BAKING in the oven (This is how I prepare them.): Preheat the oven to 400 degrees F. Leave the kebabs on the baking sheets. Bake, uncovered for 20 minutes. Rotate the kebabs once, and brush them with additional barbecue sauce. If the kebabs are browning too quickly, decrease the heat to 375 degree F, and loosely tent the baking sheets with foil. Continue baking for 15 to 20 minutes longer, or until the veggies are crisp-tender and the seitan is slightly crisp and golden in color.

IF GRILLING: Place the kebabs in a grill basket (preferred) or directly on the grill. Grill the kebabs over medium heat for about 20 minutes, or until the veggies are crisp-tender and the seitan is slightly crisp and golden in color. While the kebabs are grilling, rotate them often, frequently brushing them with additional barbecue sauce to keep them moist.

Note: GLUTEN-FREE VARIATION - For gluten-free kebabs, substitute cubed baked tofu, cubed extra-firm (or super-firm) regular tofu, or cubed tempeh in place of the seitan. Or, if preferred, you may use an additional 12 to 16 ounces of cremini or white button mushrooms, in place of the seitan.

ZESTY BBQ SAUCE

Makes 6 to 8 servings

• 1 to 1⅓ cup(s) catsup, to taste
• ⅓ cup unsulphured blackstrap molasses
• 2 heaping teaspoons brown sugar
• 1 teaspoon balsamic vinegar
• 1 teaspoon tamari or coconut aminos
• 1 teaspoon chili powder
• ¼ teaspoon garlic powder
• ⅛ teaspoon cayenne pepper (Use less for less spicy)

Put all of the ingredients in a small bowl and whisk to combine.