Meaty Vegan BBQ Skewers
Ingredients
Meaty skewers
- 1.5 cups wheat gluten
- 1/8 cup nutritional yeast
- 1/8 cup chickpea flour
- 1 Tbsp smoked paprika, barbecue spice, onion powder, garlic powder
- 1/8 tsp black pepper
- 1/2 tsp salt
- 1/2 cup water
- 2 Tbsp soy sauce
- 1 Tbsp tomato paste, dijon mustard
- 2 Tbsp olive oil
Marinade
- 1/3 cup tomato sauce
- 1/4 cup oil
- 1/4 cup soy sauce
- 1 Tbsp tomato paste
- 2 Tbsp maple syrup
- 1 Tbsp molasses/date syrup
- 1 tsp apple cider vinegar/lemon juice
- 1/2 tsp liquid smoke
- 1 tsp dijon mustard
- 1 Tbsp barbecue spice, garlic powder, onion powder, sweet paprika, smoked paprika
- 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper
- 1/2 tsp black pepper
- salt, to taste
Preparation
In a medium bowl, combine all dry ingredients. In a separate bowl, combine all wet ingredients. Pour the wet into the dry ingredients and use your hands to knead the mixture into a firm dough for 3 minutes. The dough should be firm and not too soft (otherwise add some more wheat gluten).
Divide the dough into 7-8 pieces and knead them into long, thin strips. Use your hands to shape them into long sausages. Take a skewer and wind the strips around the skewer, piercing the ends onto the skewers so they’ll hold.
For the marinade, combine all ingredients into a rectangular box that is wide enough to fit the meaty strips, then whisk all ingredients together. Place the strips into the marinade and cover them evenly. Let them marinade for 2-4 hours or overnight to soak in all the flavors.
Once your skewers are marinated either grill them until they’re super crispy (definitely the best option), bake them in the oven at 200°C/400°F or pan fry them in a bit of oil.
