Vegan Jerk on a Stick
From boofie 15 years agoIngredients
- Kebabs: shopping list
- 16 oz traditional seitan (wheat gluten) shopping list
- 2 black-ripe plantains, peeled and sliced into .25" pieces shopping list
- 2 large red onions, quartered or eighthed shopping list
- 1 red bell peppers, 1" chop shopping list
- 1 yellow bell peppers, 1 " chop shopping list
- 1 fresh pineapple (or sub in canned) 1" chop shopping list
- ******************************************* shopping list
- Marinade: shopping list
- 2 tablespoons red wine vinegar shopping list
- 2 teaspoons low-sodium soy sauce shopping list
- 2 habaneros shopping list
- 1/2 cup chopped green onions shopping list
- 1 tablespoon ground allspice shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon chopped fresh thyme shopping list
- 1/2 teaspoon ground cinnamon shopping list
- 1/8 teaspoon ground nutmeg shopping list
- ******************************************* shopping list
- yogurt chive Sauce: shopping list
- 10-12 oz soy vegan yogurt (with non-dairy based cultures) shopping list
- 2-3 fresh limes shopping list
- 1.5 c roughly chopped chives shopping list
- 3 cloves garlic shopping list
- salt to taste shopping list
- ****************************************** shopping list
- wooden skewers shopping list
- olive oil spray shopping list
How to make it
- 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.
- ******************
- 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.
- ******************
- 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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