Memorial Day Menu: Vegan BBQ

| 5/22/2015 11:30:25 AM

These shish kebabs will satisfy vegans and meat-eaters alike! The colorful and impressive presentation is sure to add a festive touch to your BBQ menu this holiday weekend. To make it super easy, you can use your favorite vegan barbeque sauce or whip up the version below. Serve over quinoa with Purple Coleslaw and Milk-less Shakes on the side to round out the menu. Yum!

Seitan Kebabs

Seitan, Sweet Pepper and Mushroom Shish Kebabs

Serves 8 to 10


Laura’s BBQ Sauce:
• 1 cup organic catsup
• 1 teaspoon balsamic vinegar
• 1 teaspoon tamari
• 1/3 cup molasses
• 2 heaping teaspoons brown sugar
• 1 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/16 to 1/8 teaspoon cayenne

• 10 metal or bamboo skewers
• 2 packages (16 ounces) cubed seitan
• 3 sweet peppers (orange, red, and/or yellow), seeded and cut in 1-1/2-inch pieces
• 2 medium sweet onions, cut into chunks
• 2 medium zucchini, cut into 1/2-inch thick slices
• 16 ounces cremini mushrooms, cleaned and stems removed
• 20 cherry tomatoes
• 10 to 12 long metal or bamboo skewers


1. Cover two large, rimmed baking sheets with foil or unbleached parchment paper. Prepare two metal or bamboo skewers for each person. If you are using bamboo skewers, place them in a pan and cover them with filtered or spring water. Let the skewers soak in the water for about 30 minutes prior to assembling the kebabs to prevent them from burning.