Marinated seitan skewers
Savoury seitan skewers marinated in fragrant soy sauce with sesame seeds and cumin, paired with a refreshing sesame seed and quinoa salad - a delicious fusion that will satisfy lovers of plant-based food and classic cuisine alike!
Ingredients
Groats:
Additionally:
Preparation
Step 1
300 g natural seitan – 3 tbsp oil – 4 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tbsp ground cumin – 1 tsp minced garlic – 1 tsp minced onion – 1 tbsp yeast flakes – 1 tbsp rice vinegar – 1 tsp sesame oil
Cut the seitan into long strips or cubes. Mix the oil, Kikkoman Soy Sauce, cumin, chopped garlic and onion, yeast flakes, vinegar and sesame oil in a bowl. Coat the seitan thoroughly with the marinade and refrigerate for at least 1 hour.
Step 2
150 g quinoa – 2 tbsp oil – 1 tsp Kikkoman Spicy Chili Sauce for Kimchi – 1 clove of garlic – 1 tbsp sesame seeds
Cook the quinoa groats according to the instructions on the packet. Heat the oil in a pan. Add the Kikkoman Kimchi Chili Sauce, chopped clove of garlic and sesame seeds to the hot oil. Set aside. Once cooled, mix with the quinoa.
Step 3
½ bunch of coriander – ½ bunch of spring onions – 1 green cucumber – 1 tbsp oil – Salt and pepper to taste
Chop the coriander and spring onions. Cut the cucumber into small cubes. Mix the quinoa groats from step 2 with coriander, spring onions, oil and cucumber. Season with salt and pepper.
Step 4
2 tbsp roasted sesame seeds – 1 tbsp black sesame seeds – 1 lime to serve
Grill the seitan either on skewers or in pieces. Sprinkle with sesame seeds on all sides before barbecuing. Cook until golden brown and slightly crispy. Serve with the salad and lime.
Tip:
If you don't have any seitan, you can replace it with tofu.
Making seitan from scratch is simple: prepare a flour and water dough (1 kg of flour to 300 – 350 ml of water). Place in a bowl of cold water and knead until the water turns milky. Replace the water with fresh water and continue kneading. Repeat several times until about ¼ of the original amount of dough is left. This process removes all the starch from the dough, leaving pure gluten.
Recipe-ID: 1234
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300 g natural seitan – 3 tbsp oil – 4 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tbsp ground cumin – 1 tsp minced garlic – 1 tsp minced onion – 1 tbsp yeast flakes – 1 tbsp rice vinegar – 1 tsp sesame oil
Cut the seitan into long strips or cubes. Mix the oil, Kikkoman Soy Sauce, cumin, chopped garlic and onion, yeast flakes, vinegar and sesame oil in a bowl. Coat the seitan thoroughly with the marinade and refrigerate for at least 1 hour.
150 g quinoa – 2 tbsp oil – 1 tsp Kikkoman Spicy Chili Sauce for Kimchi – 1 clove of garlic – 1 tbsp sesame seeds
Cook the quinoa groats according to the instructions on the packet. Heat the oil in a pan. Add the Kikkoman Kimchi Chili Sauce, chopped clove of garlic and sesame seeds to the hot oil. Set aside. Once cooled, mix with the quinoa.
½ bunch of coriander – ½ bunch of spring onions – 1 green cucumber – 1 tbsp oil – Salt and pepper to taste
Chop the coriander and spring onions. Cut the cucumber into small cubes. Mix the quinoa groats from step 2 with coriander, spring onions, oil and cucumber. Season with salt and pepper.
2 tbsp roasted sesame seeds – 1 tbsp black sesame seeds – 1 lime to serve
Grill the seitan either on skewers or in pieces. Sprinkle with sesame seeds on all sides before barbecuing. Cook until golden brown and slightly crispy. Serve with the salad and lime.
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