Seitan Teriyaki Skewers

Hearty chunks of seitan make for the perfect meat substitute in this grilled dish. Marinate the skewers in a teriyaki mixture made from soy and mirin, a Japanese sweet rice wine. Sherry or white wine with a little sugar (1 to 2 tablespoons of sugar per ½ cup of wine) make for good substitutes if you don’t have any mirin handy.

Shirley Fan

Seitan Teriyaki Skewers

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    8 to 10 wooden skewers 8 ounces seitan
    1/2 cup low-sodium soy sauce 1 medium red bell pepper
    1/2 cup mirin 1/2 medium red onion
    1/4 cup sugar Vegetable oil for grilling
    1 teaspoon fresh grated ginger Brown rice for serving
    Pinch red pepper flakes


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    • 1

      Using a sharp knife or shears, cut the skewers in half. Soak in water for at least 30 minutes.

    • 2

      In a medium bowl, combine the soy sauce, mirin, sugar, ginger, and red pepper flakes; Set aside.

    • 3

      Cut the seitan, red pepper, and onions into bite-sized chunks. Thread the seitan, red pepper, and onion through the skewers. Place skewers in a shallow dish and pour half the marinade over the skewers, reserving half for dipping. Let the skewers marinate for 15 to 20 minutes.

    • 4

      Heat a grill pan over high heat. Lightly brush or rub oil onto the pan to prevent sticking. Place the skewers on the pan and grill until the seitan is golden brown, about 5 to 7 minutes, turning halfway through. Repeat with the remaining skewers.

    • 5

      Serve with the reserved marinade and brown rice.

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