Ingredients
Scale
- Meaty Skewers:
- 1.5 cups wheat gluten
- 1/8 cup nutritional yeast
- 1/8 cup chickpea flour
- 1 Tbsp smoked paprika
- 1 Tbsp barbecue spice (optional)
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
- 1/8 tsp black pepper
- 1/2 tsp salt
- 1/2 cup water
- 2 Tbsp soy sauce
- 1 Tbsp tomato paste
- 1 Tbsp dijon mustard
- 2 Tbsp olive oil
- Marinade:
- 1/3 cup tomato sauce
- 1/4 cup oil
- 1/4 cup soy sauce
- 1 Tbsp tomato paste
- 2 Tbsp maple syrup
- 1 Tbsp molasses/date syrup
- 1 tsp apple cider vinegar/lemon juice
- 1/2 tsp liquid smoke
- 1 tsp dijon mustard
- 1 Tbsp barbecue spice
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 Tbsp sweet paprika
- 1 Tbsp smoked paprika
- 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper
- 1/2 tsp black pepper
- salt, to taste
- Vegan Aioli:
- 1/2 cup sunflower oil
- 1/3 cup soy milk
- 1 Tbsp lemon juice
- 1 Tbsp dijon mustard
- 2 garlic cloves, minced
- 1 Tbsp parsley, finely chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- In a medium bowl, combined all dry ingredients. In a separate bowl, combine all wet ingredients. Pour the wet into the dry ingredients and use your hands to knead the mixture into a firm dough for 3 minutes. The dough should be firm and not too soft (otherwise add some more wheat gluten.
- Divide the dough into 7-8 pieces and knead them into long, thin strips. Use your hands to shape them into long sausages. Take a skewer and wind the strips around the skewer, piercing the ends onto the skewers so they’ll hold.
- For the marinade, combine all ingredients into a rectangular box that is wide enough to fit the meaty strips, then whisk all ingredients together. Place the strips into the marinade and cover them evenly. Let them marinade for 2-4 hours or overnight to soak in all the flavors.
- In the meantime, prepare the aioli. Simply combine oil, milk, lemon juice and mustard in a narrow glass jar and blend with an immersion blender until creamy. Add more milk to make it smoother or more oil to make it more firm. Then whisk in the remaining ingredients and place in the fridge.
- Once your skewers are marinated either grill them until they’re super crispy (definitely the best option), bake them in the oven at 200°C/400°F or pan fry them in a bit of oil.
Description
As in all of my recipes, 1 cup equals 250 ml.