The weather has been rapidly cooling down the past month in Pennsylvania. As we get ready for fall temperatures we’ve been trying to seize as many grilling opportunities as we can. I love Mongolian BBQ, but unfortunately I haven’t found any restaurants around Pittsburgh that do a vegan version of it. I was particularly craving the flavors, so I crafted a great marinade for these Mongolian BBQ inspired seitan kabobs. If you don’t have a grill you can use this recipe to marinate your seitan and veggies, and cook them up in a skillet or a wok. They’re delicious either way, but grilling allows you to impart a nice charred flavor.
Mongolian BBQ Inspired Seitan Kabobs
Feel free to use additional veggies on your kabobs. These are the ones we found at the local farmers market, but bell peppers, hot peppers, and other squash are all good options for this recipe.
- 6 oz Uptons Seitan
- 1 large zucchini
- 8 oz baby bella mushrooms
- 1/4 cup tamari
- 2 tbsp hoisin sauce
- 1 tbsp maple syrup
- 2 tsp chili garlic paste
- 4 cloves of garlic
- 2 tbsp chopped scallions
- 1 tsp rice wine vinegar
- 1 tsp sesame oil
- 1 tsp lime juice
- Cube seitan into large chunks. Keep in mind they’ll need to be sturdy enough to be skewered. Place into a large bag or reusable container.
- Cut mushrooms in half. Place into the same bag or container you placed the seitan.
- Cut down zucchini into disks that are about an inch wide. Cut each disk in half. Place halved disks into the same container as the other ingredients.
- In a separate bowl, combine all of the other ingredients. Whisk together well, and then cover seitan, mushrooms, and zucchini with the marinade.
- Marinade in the fridge for at least an hour, or overnight.
- Remove seitan, zucchini, and mushrooms from the marinade, and place them on skewers. Save the remaining marinade in a heat resistant bowl to brush onto the kabobs later.
- Grill on a hot grill until the ingredients are completely heated through and have nice char lines on each side. This should take between 5-15 minutes depending on the heat of your grill. Brush the kabobs with the marinade periodically as they cook, so that they do not dry out.
- Serve with a side of brown rice, or other grain of your choice.