ABOUT THE RECIPE:
These Jazzylicious Shish Kebabs will satisfy vegans and meat-eaters alike. The colorful and impressive presentation is sure to add a festive touch to your vegan barbecue meal. To make it super easy, you can use your favorite bottled vegan barbecue sauce or whip up my tasty Zesty BBQ Sauce (recipe below).
Makes 8 to 10 servings
INGREDIENTS:
12 to 14 long metal or bamboo skewers
Zesty BBQ Sauce (see below), or your favorite, vegan store bought variety
2 (8-ounce) packages seitan, well drained and cut into strips or cubes (see note for gluten-free version)
3 sweet peppers (orange, red, and/or yellow), seeded and cut in 1 1/2-inch pieces
2 medium sweet onions, cut into chunks
2 medium zucchini, cut into 1/2-inch thick slices
16 ounces cremini or white button mushrooms, cleaned and stems removed
20 cherry or grape tomatoes
INSTRUCTIONS:
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 about 20 minutes (to prevent them from burning). Cover two large, rimmed baking sheets with unbleached parchment paper.
Prepare the barbecue sauce (recipe below), and set aside. Put the seitan in a large bowl and top it with 1/4 cup of the sauce. Gently toss the seitan to coat. Put the peppers, sweet onions, zucchini, mushrooms, and tomatoes in a large bowl. Top with 1/2 to 3/4 cup of the sauce (leaving about 1/2 cup in reserve) and toss to coat.
To assemble the kebabs, carefully thread each kebab, (alternating the ingredients), onto your prepared skewers. Arrange the kebabs evenly on the prepared baking sheets. (If you would like to thread the kebabs in advance, and do not plan to bake or grill them immediately, cover loosely with foil or parchment, and place the baking sheets in the refrigerator for up to 2 to 3 hours before cooking.)
IF BAKING in the oven (recommended method):
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, loosely tent the baking sheets with foil. Continue baking for 15 to 20 minutes 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, you may 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 8 to 10 servings
1 cup catsup
1/3 cup unsulphured blackstrap molasses
2 heaping teaspoons brown sugar
1 teaspoon balsamic vinegar
1 teaspoon regular or reduced-sodium tamari
1 teaspoon chili powder
1/4 teaspoon garlic powder
1/16 to 1/8 teaspoon cayenne pepper
Put all of the ingredients in a small bowl and whisk to combine.
Ingredients
Directions
ABOUT THE RECIPE:
These Jazzylicious Shish Kebabs will satisfy vegans and meat-eaters alike. The colorful and impressive presentation is sure to add a festive touch to your vegan barbecue meal. To make it super easy, you can use your favorite bottled vegan barbecue sauce or whip up my tasty Zesty BBQ Sauce (recipe below).
Makes 8 to 10 servings
INGREDIENTS:
12 to 14 long metal or bamboo skewers
Zesty BBQ Sauce (see below), or your favorite, vegan store bought variety
2 (8-ounce) packages seitan, well drained and cut into strips or cubes (see note for gluten-free version)
3 sweet peppers (orange, red, and/or yellow), seeded and cut in 1 1/2-inch pieces
2 medium sweet onions, cut into chunks
2 medium zucchini, cut into 1/2-inch thick slices
16 ounces cremini or white button mushrooms, cleaned and stems removed
20 cherry or grape tomatoes
INSTRUCTIONS:
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 about 20 minutes (to prevent them from burning). Cover two large, rimmed baking sheets with unbleached parchment paper.
Prepare the barbecue sauce (recipe below), and set aside. Put the seitan in a large bowl and top it with 1/4 cup of the sauce. Gently toss the seitan to coat. Put the peppers, sweet onions, zucchini, mushrooms, and tomatoes in a large bowl. Top with 1/2 to 3/4 cup of the sauce (leaving about 1/2 cup in reserve) and toss to coat.
To assemble the kebabs, carefully thread each kebab, (alternating the ingredients), onto your prepared skewers. Arrange the kebabs evenly on the prepared baking sheets. (If you would like to thread the kebabs in advance, and do not plan to bake or grill them immediately, cover loosely with foil or parchment, and place the baking sheets in the refrigerator for up to 2 to 3 hours before cooking.)
IF BAKING in the oven (recommended method):
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, loosely tent the baking sheets with foil. Continue baking for 15 to 20 minutes 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, you may 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 8 to 10 servings
1 cup catsup
1/3 cup unsulphured blackstrap molasses
2 heaping teaspoons brown sugar
1 teaspoon balsamic vinegar
1 teaspoon regular or reduced-sodium tamari
1 teaspoon chili powder
1/4 teaspoon garlic powder
1/16 to 1/8 teaspoon cayenne pepper
Put all of the ingredients in a small bowl and whisk to combine.
