Servings: 8 “skewers
Equipment
- 6 x 8" / 17 cm skewers
Ingredients
For The skewer
- 1 cup vital wheat gluten
- 1/2 cup chickpea flour
- 1 tbsp paprika
- 1/2 tsp liquid smoke
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1/4 tsp freshly ground black pepper
- 1 tsp salt
- 1/2 cup water
- 2 tbsp soy sauce
- 1 tbsp sieved tomatoes
- 1 tbsp Dijon mustard
- 1 tbsp BBQ spice
- 1 tbsp olive oil
For The Marinade
- 1/2 cup sieved tomatoes
- 1/3 cup olive oil
- 1/4 cup soy sauce
- 2 tbsp spicy tomato paste
- 2 tbsp maple syrup
- 1/2 tsp liquid smoke
- 1 tbsp Dijon mustard
- 1 tbsp BBQ spice
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- 1 tsp freshly ground black pepper
- 1/4 tsp cinnamon
- 1 tbsp salt
Instructions
For The Marinade
- Mix together all ingredients for the marinade, combine well. Now pour the marinade into a rectangle container that is big enough to fit your skewers. Don't use a container that is too big though, because you want the marinade to cover the skewers.
For The "Meat"
- Take a medium bowl and add all dry ingredients. Mix well, then add the wet ones and knead with your hands on a flat surface for about 2-4 minutes.
- Divide the mass into 6 pieces. I weigh my dough to make sure, all of the pieces are exactly the same size/weight.
- Then, use your hands to roll each dough piece into a string. The string should be about 11 inches / 28 cm long.
- Take a skewer and twist the "meat" around it. Leave 1/4 of the skewer empty.
- Put the skewers into the marinade and transfer to the fridge. Let them soak in the marinade over night, or for at least 2 hours.
- The next day or 2 hours later:
- Take a large skillet and set on medium heat. When the skillet is hot, add the skewers. Roast them evenly from all sides. Then pour the rest of the marinade over them and roast them again (from all sides). This time on low/medium heat until they are nicely roasted.
- I ate them with cooked basmati rice, sour cream (recipe can be found on my blog) and coleslaw.
- DONE
Notes
Store them in an airtight container in your fridge (after they have cooled). They are good for up to 4 days.
At Good Old Vegan, we believe in living a healthy vegan lifestyle, and only recommend products/services that we believe in. Occasionally, articles may contain affiliate links that earn us a small commission at no extra cost to you. This will never affects the integrity of our content.
Did you try this recipe?Mention @goodoldvegan or tag #goodoldvegan!
