Sensational Smokey Seitan Kebabs With Peanut Sauce (Plant-Based Recipe)

Matthew Prescott
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Countless people are cutting back on the amount of meat they eat in favor of plant-based proteins. This recipe for smokey, meat-free kebabs (excerpted from Food Is the Solution: What to Eat to Save the World by Matthew Prescott) is perfect for anyone wanting to put more plants on their plates.
The “meat” is made from protein-packed seitan – a great, hearty substitute for meat that’s made from vital wheat gluten, which is high in protein and low in carbs, making it a great meat-free alternative. And, the peanut sauce is perfect for dipping or drizzling.

Here’s Your Plant-Based Recipe For Seitan Kebabs:

Serves 2 | Prep and Cooking Time: 30 Minutes


  • 2 Tbsp Creamy Peanut Butter
  • 4 Tbsp Soy Sauce
  • 2 Tbsp Pure 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
  • 1/2 tsp Liquid Smoke
  • 1 tsp Vegan Worcestershire Sauce
  • 1 Tbsp Olive Oil
  • 1 Tbsp Tomato Paste
  • Fresh Cilantro, for garnish
  • Lime Wedges, for serving




Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
Combine the peanut butter, 2 tablespoons of the soy sauce, maple syrup, and Sriracha, if using, in a small bowl. Stir until well combined. Set the peanut sauce aside until ready to serve.
Place the vital wheat gluten, garlic powder, onion powder, paprika, thyme, and nutritional yeast in a large bowl and stir to combine.
In another bowl, place the liquid smoke, vegan Worcestershire sauce, olive oil, tomato paste, remaining 2 tablespoons soy sauce, and ½ cup water. Stir to combine.
Pour the wet mixture into the dry vital wheat gluten mixture. Stir gently as you pour, until it vaguely resembles ground beef. 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 kebabs on the prepared baking sheet. Flatten them out and bake for 10 minutes. Remove and let cool slightly. Turn the oven to broil.
Wet your skewers with water and skewer each kebab. Place them 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.

Make This Recipe For Your Next Summer BBQ!

This recipe is a crowd-pleaser, and it’ll be a huge hit at your next summer BBQ. And after summer, you’ll still have a great, plant-based recipe at your fingertips whenever you want to feel those summer vibes.
Copyright © 2018 by Matthew Prescott. Reprinted with permission from Flatiron Books. All rights reserved. Photography by Matthew Prescott.

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Matthew Prescott

Matthew Prescott is the author of Food Is the Solution: What to Eat to Save the World. He's an advisor to the Good Food Institute, Senior Director of Food & Agriculture for The Humane Society of the United States, and a leading figure in the global movement to reform how we farm and eat.

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