Vegan Barbecue Skewers
Ingredients
- 1 cup vital wheat gluten
- 1/2 cup chickpea flour
- 1 tbsp paprika powder
- 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
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 powder
- 1 tsp freshly ground black pepper
- 1/4 tsp cinnamon powder
- 1 tbsp salt
Preparation
Marinade
Mix together all ingredients for the marinade, combine well.
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.
Skewer making
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.
Cooking
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.
