Mongolian BBQ Inspired Seitan Kabobs

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

  • Servings: 4-6
  • Difficulty: easy
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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


  1. 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.
  2. Cut mushrooms in half. Place into the same bag or container you placed the seitan.
  3. 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.
  4. In a separate bowl, combine all of the other ingredients. Whisk together well, and then cover seitan, mushrooms, and zucchini with the marinade.
  5. Marinade in the fridge for at least an hour, or overnight.
  6. 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.
  7. 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.
  8. Serve with a side of brown rice, or other grain of your choice.

Grilled Pineapple Beyond Burger

undefinedGrilling a burger might be self explanatory itself, but sometimes your burger game can get redundant. We want to keep bringing you fresh vegan recipes to add variety to your burger repertoire. The Grilled Pineapple Beyond Burger is a great combination of all the flavors. There’s the sweetness of the pineapple, the bitterness from the char, the umami and saltiness from the burger and the almond butter, the spiciness from the sriracha sauce, and some added freshness brought to you by some fresh butter lettuce.

undefinedRecently, when we haven’t been able to find fresh lettuce from our local farmers markets, or our garden, we’ve been purchasing living lettuce from the supermarket. If you’re not familiar, living lettuce is lettuce sold with the roots attached. It maintains it’s freshness for so much longer than traditional lettuce that’s harvested without the roots. Having fresh produce makes a huge difference in taste.

We served these burgers with a side of teriyaki grilled potatoes. They were a great flavor compliment to the pineapple, and sriracha sauce.

Grilled Pineapple Beyond Burger

  • Servings: 1
  • Difficulty: easy
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  • 2 tbsp almond or other nut butter
  • 1 pineapple ring
  • 1 tsp Sriracha
  • 1/4 lb Beyond Beef
  • 4-5 leaves of fresh butter lettuce
  • 1 hamburger bun


  1. Form Beyond Beef into a patty. You can skip this step if you’ve bought the preformed burger patties.
  2. Cut pineapple ring, and wash and dry the lettuce. Set the lettuce off to the side.
  3. Grill Beyond Burger for about 4 minutes on each side.
  4. Add the pineapple slice to the grill halfway through the burger’s cook time. Flip after about 2 minutes.
  5. You can toast the bun on the grill for about a minute, if desired.
  6. Assemble the burger starting with a drizzle of Sriracha sauce on the bottom bun, then the butter lettuce, and the burger patty.
  7. Spread about 2 tbsp almond butter (or other nut butter) on top of the burger. Nestle the pineapple into the almond butter.
  8. Add an additional drizzle of Sriracha sauce if you desire, and enjoy.

Grilled Seitan Kabobs

undefinedAs we move forward into summer we’ve really been enjoying spending time outside, and using our grill. It’s a nice change of pace to sit outside and eat, since we’ve spent the past few months of quarantine sitting on our couch or kitchen table at dinner time. It feels like so long since we’ve gone out to eat, and we’ve started to think of our backyard as our own exclusive restaurant.

undefinedKabobs are a great nutritious dinner, and they allow for a lot of variety in your meal that some other grilling staples don’t. We used seitan, red bell pepper, mushroom, and red onion for our kabobs. As always feel free to improvise your ingredients to fit your own tastes. Tofu, tempeh, zucchini, squash, Brussels sprouts, and a lot of other veggies are also great options for grilling on a kabob.

undefinedFor sides we made grilled corn on the cob with herbed butter, and some jasmine rice. Rice is a great grilling side, because you can make it in advance and then reheat it on the grill. We added some olive oil, cumin, coriander, oregano, red pepper flakes, and a little bit of worcestershire sauce. We put a few servings of the rice in a foil pack and reheated it on the grill for ten minutes. It took on a really nice smoky flavor from the charcoal.

Grilled Seitan Kabobs

  • Servings: approximately 5
  • Difficulty: easy
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If you’re using bamboo or wood skewers make sure you soak them for at least a half hour prior to use.

Kabob Marinade

  • 1/4 cup vegan worcestershire sauce
  • 1/4 cup soy sauce
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 2 tbsp maple syrup
  • 1 tbsp dijon mustard
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 1 tsp ground black pepper
  • 1 tsp garlic powder
  • 1/2 tsp onion powder


  • 2 packs of Uptons Seitan (16 oz), crumbled
  • 1 pack of baby bella mushrooms, halved
  • 1 large red bell pepper
  • 1/2 red onion


  1. Combine vegan worcestershire sauce, soy sauce, and olive oil, maple syrup, dijon mustard, and lemon juice in a bowl together and emulsify with a whisk. Mix in basil, parsley, garlic powder, onion powder, and black pepper.
  2. Crumble Seitan into large chunks, and place into a freezer bag or other large container.
  3. Wash, dry, and halve the mushrooms. Halving them is an important step. If they’re whole they will be larger than the seitan chunks and end up burning on the grill before they cook through the whole way. Add the mushrooms to the freezer bag or container.
  4. Wash and clean the bell pepper. Remember to remove the rubbery fins inside. Cut down into large triangles or square chunks that are about the same size in width as the seitan pieces. Add them into the bag or container.
  5. Cut the onion in half, and remove the skin from one side. Save the other side to use for something else. Cut the onion down into pieces that are a similar size to the bell pepper. Add them to the bag.
  6. Pour marinade over the kabob ingredients in the bag, and seal.
  7. Refrigerate for at least one hour.
  8. Place your ingredients on your skewers in a repeating pattern.
  9. If you have smaller chunks of seitan, or other ingredients left over once you’ve made your kabobs (we made ten) you can place them in a foil pack if you desire to save for later or cook on the grill.
  10. Grill each kabob for at least 3 minutes on one side, or until it gets a nice char. Flip over and cook for 3 minutes on the other side. Remove from heat.

Grilled Corn With Herbed Butter

undefinedWe’ve been grilling a lot recently, and I wanted to share with you our recipe for grilled corn with herbed butter. It’s quick and easy to make and serves as a great side for pretty much anything.

undefinedWe like to grill our corn with the husk still on, because it’s less wasteful than using aluminum foil. It also keeps your corn from drying out quite as much as if it’s placed directly on the grill with no covering. This is, of course, completely up to personal preference.

Grilled Corn With Herbed Butter

  • Servings: 1
  • Difficulty: easy
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The amount of butter in this recipe is for one ear of corn. Add a tbsp for each additional ear.


  • 1 ear of corn
  • 1 tbsp vegan butter, or olive oil if you prefer
  • 1 tsp vegan worcestershire sauce
  • 1 tsp of McCormick Italian blend, or a pinch of oregano, basil, parsley, and rosemary
  • 1 tsp red pepper flakes
  • dash of salt and pepper


  1. Shuck the corn. If you want to cook it with some of the husk on don’t remove all of the leaves/husk, and peel them back so you can remove the silk.
  2. Place butter in a microwave safe bowl, and soften in the microwave until it is liquid.
  3. Add the worcestershire sauce, and emulsify with a whisk.
  4. Stir in the other seasonings.
  5. Using a basting brush apply butter mixture to the corn coating completely, and set butter aside to top after cooking.
  6. If you chose to leave the husk on roll them back up to cover the ear of corn. Grill for 15-20 minutes. The husk should start to char and peel back, and you should observe some nice grill marks on the exposed corn.
  7. Remove corn from the grill, and remove husk. Add more butter if desired, and enjoy.