Originally from Friendly Foods by Ron Pickarski (pg 42), this was the perfect dish for me to obsess over when I had time on my hands. When I first made this recipe, I made the seitan from scratch. It was a labor of love but I probably won’t do it again, when you can pick it up pre-made and save yourself a couple hours. Even then, it’s still a bit challenging, as you’ll have to marinate the seitan for at least a day, and up to a week.
- 1/2 cup barley malt syrup (corn syrup is cheating but will work)
- 3/4 cup rice vinegar
- 1/4 cup water
- 1/4 cup roasted sesame oil – I found a brand from La Touranelle that is made in Japan following a “270-year old tradition” that gives it amazing flavor – be careful, just a little goes a long way!
- lots of fresh chopped basil (or savory)
- tarragon, minced garlic, salt
- a couple cups of large seitan cubes (from scratch or prepackaged)
- a couple cups of large onion chunks
- a couple cups of large red, orange and green pepper chunks
- mushroom caps
- Prepare the marinade by simply combining the ingredients.
- Add the seitan and let it marinade in the refrigerator for 1-7 days, stirring daily.
- When you’re ready to make the dish, flash-saute the veggies in oil on high heat. Put the green peppers in last as they cook faster.
- Now you can assemble the kebabs. Have fun with it! Put them in a baking pan, you’ll pour marinade over them.
- Pour a couple cups of marinade over the kebabs, and bake them at 375 degrees for 20 minutes or so.
- Serve ’em up, on rice! We made a really nice bed of basmati rice, making sure not to overcook the rice (tip: use less water). If you have extra marinade, you can thicken it up and use as a sauce over the kebabs, it’s delicious.