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Seitan Kebabs with Teriyaki Sauce and Grains Recipe

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3.9 from 41 reviews

This vibrant and flavorful Seitan Kebabs recipe features tender seitan chunks and fresh summer vegetables marinated in a homemade teriyaki sauce. Grilled to perfection, these kebabs offer a deliciously smoky, slightly sweet, and savory taste, served over a bed of your favorite grain like rice, quinoa, or couscous. Perfect for a nutritious and satisfying vegan meal ready in about 1 hour and 20 minutes.

Ingredients

Protein and Vegetables

  • 4 cups seitan chunks
  • 2 cups summer squash, cut into large chunks
  • 2 cups bell peppers, cut into large chunks
  • 2 cups mushrooms, cleaned and halved or whole if small

Teriyaki Marinade

  • 1/2 cup water
  • 1/3 cup brown sugar or any other sweetener of choice
  • 1/4 cup soy sauce (or Tamari or Bragg's Liquid Aminos)
  • 2 tablespoons vinegar (white or apple cider vinegar)
  • 1 tablespoon sesame oil
  • 1-2 cloves garlic, minced
  • 1-2 teaspoons fresh ginger root, grated
  • 1 teaspoon garlic chili paste (Sambal Oelek or Sriracha, optional for spicy sauce)

Additional Ingredients

  • 1 tablespoon corn starch (or potato starch)
  • 2 tablespoons water (to make the cornstarch slurry)
  • 2 cups grain of choice (rice, quinoa, or couscous)

Instructions

  1. Make the grain: Cook your chosen grain such as rice, quinoa, or couscous according to the package directions until fluffy and set aside.
  2. Prepare the seitan: Use a homemade easy seitan recipe to create seitan chunks or substitute with store-bought seitan or pressed extra-firm tofu for the protein element of the kebabs.
  3. Assemble the kebabs: Wash and cut all vegetables into large chunks. Thread the skewers alternately with seitan chunks and vegetables, leaving about 1 inch free at each end for handling.
  4. Make the teriyaki marinade: In a small saucepan, combine water, brown sugar, soy sauce, vinegar, sesame oil, minced garlic, grated ginger, and garlic chili paste if using. Bring the mixture to a gentle boil to meld the flavors.
  5. Marinate the kebabs: Slowly pour the hot teriyaki sauce over the assembled kebabs, coating each piece well. Either grill immediately or cover and refrigerate if grilling later.
  6. Grill the kebabs: Place the skewers on a grill over medium flame. Cook each side for 3 to 5 minutes until slightly charred, turning every few minutes and brushing with leftover teriyaki marinade for added flavor.
  7. Thicken the remaining sauce: Pour the leftover teriyaki marinade back into the saucepan. Mix the corn starch with 2 tablespoons of water to create a slurry and stir it into the sauce. Simmer until the sauce thickens to a glaze consistency.
  8. Serve: Place the grilled kebabs over a bed of your cooked grain. Drizzle generously with the thickened teriyaki sauce and enjoy immediately.

Notes

  • If you prefer less spicy, omit the garlic chili paste or reduce the amount.
  • Seitan can be substituted with firm tofu for a different texture.
  • Vegetables can be swapped according to season or preference; onions, zucchini, or cherry tomatoes work well.
  • Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
  • Ensure the grill is preheated to medium heat for even cooking without burning the teriyaki glaze.

Find it online: https://recipethrive.com/seitan-kebabs-with-teriyaki-sauce-and-grains-recipe/