Recipe

Vegan Jerk On A Stick Recipe

	Boofie / All my dishes 1 year, 4 months ago This is a great recipe for entertaining :fast prep (aside from marinade), and minimal cook-time means more partying! Get your friends involved and have them assemble their own kebabs! I served with my Caribbean rice pilaf and grilled rum-glazed mango for dessert.... More Prep:120m Cook:12m Servings:8	Boofie
	vegan grill kebabs skewers plantains summer hot entertaining

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Fans

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Ingredients

Kebabs:

16 oz traditional seitan (wheat gluten)

2 black-ripe plantains, peeled and sliced into .25" pieces

2 large red onions, quartered or eighthed

1 red bell peppers, 1" chop

1 yellow bell peppers, 1 " chop

1 fresh pineapple (or sub in canned) 1" chop

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Marinade:

2 tablespoons red wine vinegar

2 teaspoons low-sodium soy sauce

2 habaneros

1/2 cup chopped green onions

1 tablespoon ground allspice

1 teaspoon salt

1 teaspoon chopped fresh thyme

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

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Yogurt Chive Sauce:

10-12 oz soy vegan yogurt (with non-dairy based cultures)

2-3 fresh limes

1.5 c roughly chopped chives

3 cloves garlic

Salt to taste

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Wooden skewers

Olive oil spray

Directions

Before the grilling:

Bring a medium-large pot of water to boil. Remove seitan from packaging (if store bought) and cut into bite-sized chunks. Boil seitain for no more than five minutes. This will help your gluten be softer, but if you want the firmer sort of rubbery texture that store bought seitan usually has, omit this step.

In a food processor, combine all ingredients in the marinade list. ***CAUTION*** When working with habaneros I HIGHLY recommend wearing surgical gloves to prevent the oil from irritating your skin, or worse. Please use extreme caution when handling volatile chillies and take care to thoroughly wash up afterwards. DO NOT rub your face or eye area. I do speak from experience. In the event you do something stupid, wash your face with milk and water and flush your eyes for several minutes.

When ingredients are thoroughly combined, pour marinade into a gallon freezer bag and add seitan, plantains, onions, and peppers. Allow to marinate in the fridge for at least 30 minutes to overnight.

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For the sauce:

In a food processor, combine yogurt, garlic, chives, the juice of the limes, the zest of one lime, and salt to taste. Puree until you've reached a uniform green color and there are no large pieces remaining. Chill until serve.

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Grillin time!:

Preheat your grill and begin soaking your skewers to prevent burning.

Remove veggies and gluten from marinade, discarding excess. Carefully (there is a lot of spicy in that bag!) assemble skewers to your liking, adding the UNMARINATED pineapple chunks if you so desire (this stuff is hot).

Lightly spray kebabs with olive oil to prevent sticking. Grill 5-6 minutes each side or until plantains have reached desire doneness and veggies are nicely charred.

Serve with a generous amount of yogurt sauce and cold daiquiris!

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Comments

erisgrrrl 1 year, 4 months ago said:
This sounds so good!
We make our own seitan pretty often and are always looking for ways to use it! Can't wait to give this a try!

trigger 1 year, 4 months ago said:
This recipe makes Vital wheat gluten taste like the real thing which is not an easy task.
Love it and it travels well too
High Five
Michael

uhannigan 1 year, 4 months ago said:
Yum.

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