Smoky Seitan Kebabs with Peanut Sauce

Smoky Seitan Kebabs with Peanut Sauce

The newest vegan cookbook to hit shelves is Food Is The Solution by Matthew Prescott.

You may know Matthew as the Senior Food Policy Director for the Humane Society of the United States. His talents extend beyond that, however. He is also a great chef (and photographer!) who is, for the very first time, sharing a full collection of his favorite sustainable plant-powered recipes with the world.

This gorgeous hardback book is filled with inspiring quotes, mind-expanding infographics, and artful food photos, and is worthy of prime placement on your coffee table. It takes you through the environmental challenges we’re facing in our world today and how food can be a central force to overcome them.

The first half of this book will empower you with knowledge and resolve to take action on issues that could make or break our world. The second half will empower you with recipes so that you can put that resolve into action by cooking up delicious planet-friendly vegan meals right in your kitchen.

Matthew has kindly offered to share one of his favorite recipes from the book—his beloved smoky seitan kebabs—with our World of Vegan readers. Enjoy!

Smoky Seitan Kebabs With Peanut Sauce
Serves 2
Did you know that beef and lamb come with a high eco-footprint (especially when the animals eat grass, resulting in higher methane emissions)? This smoky plant-based kebab recipe uses simple homemade seitan instead, drastically lowering it's footprint. These deliciously meat-like skewers are served with a DIY peanut sauce that will most certainly have you coming back for more.
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Total Time
30 min
Total Time
30 min
  1. 1 cup of vital wheat gluten
  2. 1 teaspoon of garlic powder
  3. 1 teaspoon of onion powder
  4. 1 teaspoon of smoked paprika
  5. 1 teaspoon of dried thyme
  6. 2 tablespoons of nutritional yeast (aka "nooch")
  7. 1/2 teaspoon of liquid smoke
  8. 1 teaspoon of vegan Worcestershire sauce
  9. 1 tablespoon of olive oil
  10. 1 tablespoon of tomato paste
  11. 2 tablespoons of soy sauce
  12. 1/2 cup of water
  13. Fresh cilantro, for garnish
  14. Lime wedges, for serving
Peanut Sauce
  1. 2 tablespoons of creamy peanut butter
  2. 2 tablespoons of soy sauce
  3. 2 tablespoons of pure maple syrup
  4. 1 teaspoon of Sriracha (if you like a little spicy kick)
  1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
  2. Place the vital wheat gluten, garlic powder, onion powder, paprika, thyme, and nutritional yeast in a large bowl and stir to combine.
  3. In another bowl, place the liquid smoke, Worcestershire, olive oil, tomato paste, and 2 tablespoons soy sauce, and 1/2 cup water. Stir to combine.
  4. Pour the wet mixture into the dry mixture. Stir gently as you pour, until it vaguely resembles ground beef. Knead the dough in the bowl for 2 minutes. It shouldn’t stick to your hands at all.
  5. Once you have a loose ball, break it into 18 small chunks. Press 3 chunks together to form one larger piece, then flatten it out. That’ll be one kebab. Repeat this until you have 6 kebabs.
  6. Place the kebabs on the prepared baking sheet. Flatten them out and bake for 10 minutes. Remove and let cool slightly. Turn the oven to broil.
  7. Wet your skewers with water, and skewer each kebab. Place them back on the baking sheet and return to the oven, broiling each side for 2 minutes. Remove and serve topped with fresh herbs, with the peanut sauce and lime wedges alongside.
Peanut Sauce
  1. Combine the peanut butter, 2 tablespoons of soy sauce, maple syrup, and Sriracha (optional), in a small bowl. Stir until well combined.
World of Vegan
Food is the Solution cookbook by Matthew Prescott

This recipe is excerpted from FOOD IS THE SOLUTION: What to Eat to Save the World by Matthew Prescott. Copyright © 2018 by Matthew Prescott. Reprinted with permission from Flatiron Books. All rights reserved. Photography by Matthew Prescott.

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