“Kebab” is a general term that can apply to various types of Middle Eastern grilled meats. In America, we’re most familiar with shish kebab: grilled meat that’s been skewered in small pieces. But beef and lamb come with a high eco-footprint (especially when the animals eat grass, they emit more methane). This smoky kebab recipe uses easy homemade seitan instead, to cut down on emissions. Topped with peanut sauce and served with fresh lime and herbs, it’s a deliciously-smoky and more-sustainable way to enjoy this tasty dish.

Serves: 2
Prep and cooking time: 30 minutes


2 Tbsp creamy peanut butter
¼ C soy sauce
2 Tbsp maple syrup
1 tsp sriracha (optional)
1 C vital wheat gluten
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tsp dried thyme
2 Tbsp nutritional yeast
½ tsp liquid smoke
1 tsp vegan Worcestershire sauce
1 Tbsp olive oil
1 Tbsp tomato paste
Fresh cilantro and lime wedges, to garnish


 Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.

Combine the peanut butter, 2 Tbsp of the soy sauce, maple syrup, and sriracha in a small bowl. Stir until well combined. Set the peanut sauce aside until serving.

Place the vital wheat gluten, garlic powder, onion powder, paprika, thyme and nutritional yeast in a large mixing bowl and stir to combine.

In another mixing bowl, place the liquid smoke, Worcestershire sauce, olive oil, tomato paste, the remaining soy sauce, and ½ cup water. Stir to combine.

Pour the wet mixture into the dry mixture. Stir gently as you pour, until it vaguely resembles mincemeat. Knead the dough in the bowl for 2 minutes. It shouldn’t stick to your hands at all.

Once you have a loose ball, break it into 18 small chunks. Press 3 chunks together, to form one larger piece, then flatten it out. That’ll be one kebab. Repeat this until you have 6 kebabs.

Place the 6 large pieces on the parchment-lined baking sheet. Flatten them out and bake in the hot oven for 10 minutes. Remove and let cool slightly.

Turn the oven to broil. Wet your skewers with water, and skewer each kebab. Place back on the baking sheet and return to the oven, broiling each side for 2 minutes. Remove and serve topped with fresh herbs, the peanut sauce, and lime wedges.

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