13 - Seitan Kebobs
How to Survive Being the Only Vegan at Your Labor Day Party – Plus A Recipe!
- Zoe Eisenberg, September 6, 2015, Source
Labor day is here! Instead of mourning the dog days of summer, it’s time to enjoy the day off with friends and family and—in traditional American style—a whole bunch of food. If you’re vegan, then you know going to a barbecue at someone else’s place can sometimes be awkward. No one likes to turn down their host’s bacon-wrapped pineapple bites, again. Below are a few tips for surviving your upcoming labor day bash, plus a recipe to bring and impress all your omnivorous buds.
Bring a dish, or four. Well, of course you’re likely to bring a dish to a food-related event. However, you could possibly be the only non-meat eater at the party. This means you might want to bring more than one dish to avoid your entire meal consisting of that quinoa salad. Don’t want to bring a full-on feast? Then perhaps consider…
Offering to help cook. Show up early to help your host cook and prep. Not only will you look like the nicest friend ever, but you can veganize some dishes on the sly. Set the cheese on the side of that salad, opt for olive oil instead of butter in the pasta and make sure those grilled veggies aren’t accidentally slathered in burger juice.
Let the food talk. Often when you’re eating different than the rest of the party goers, someone (or everyone) will bring it up. Don’t tell your omnivorous family and friends how tasty vegan eats can be. Show them! The following grill-friendly recipe is delicious and satisfying, with a mouth-feel that will keep plant-eaters and meat-eaters happy.
Seitan Kebabs with Sangria Tomato Salad
Prep time: 25 minutes | Cook time: 25 minutes | Serves 2 to 4
You will need 6 to 8 wooden or metal skewers for this recipe. If using wooden skewers, soak them in water for about 20 minutes before using.
(From The Lusty Vegan © 2014 by Ayinde Howell and Zoe Eisenberg. Used with permission from Vegan Heritage Press.)
SALAD
2 cups sliced cherry tomatoes
1/4 cup julienned red onion
1/2 cup diced English cucumber
2 teaspoons dried basil
2 tablespoons olive oil
1 teaspoon sea salt
1/2 cup dry white wine
MARINADE
1/2 cup olive oil
1/3 cup lemon juice
1/4 cup vegan Worcestershire sauce
2 tablespoons dried basil
1 tablespoon dried parsley
2 teaspoons minced garlic
1/2 teaspoon ground white pepper
1/2 teaspoon sea salt
KEBABS
1 yellow bell pepper, cut into large pieces
1 green bell pepper, cut into large pieces
1 red onion, cut into large pieces
6 to 8 button mushrooms (optional)
1 pound seitan, cut into chunks
1. Salad: Mix all salad ingredients together in a small bowl. Set aside for 15 to 20 minutes while making the kebabs.
2. Marinade: Mix all marinade ingredients together in a shallow baking dish large enough to hold the skewers. Set aside.
3. Kebabs: Slide a piece of onion, pepper, mushroom (if using), and seitan onto each skewer, repeating until the skewers are full, leaving 1/2 inch free at either end. Place the skewers in the marinade and set aside for 25 to 30 minutes, turning occasionally.
4. Preheat a lightly-oiled stovetop griddle. Arrange the skewers on the hot griddle and grill until the vegetables are tender and browned all over, 5 to 7 minutes. Serve hot with the salad on the side.