Vegan Food & Living - October 2017

70 VEGAN FOOD & LIVING OCTOBER

Shish kebab wraps with

spicy seitan medallions

Bite-size chunks of spicy goodness wrapped up

with crunchy veg and a cool dip.

By Nadine Horn and Jörg Mayer

Makes 4 wraps| Prep 20 mins plus marinating | Cook 45 mins |

Calories 608 (per wrap)

FOR THE SEITAN

225g (8oz) seitan fi x (vital

wheat gluten)

3 tbsp yeast fl akes

1 tbsp cornfl our

2 tsp paprika

1 tsp ground cumin

1 tsp garlic powder

¾ tsp ground cinnamon

½ tsp pepper

½ tsp salt

100g (3½oz) beetroot

2 tbsp soy sauce

2 tbsp vegan

Worcestershire sauce

2 tbsp olive oil

1 tbsp sugar beet syrup

FOR THE MARINADE

1 garlic clove

2 tbsp cider vinegar

2 tbsp olive oil

FOR THE EXTRAS

½ each of a red, green and

yellow pepper

1 red onion

1 tomato

½ a cucumber

4 chapatis

4 tbsp cucumber, mint

and vegan yoghurt sauce

1 Thoroughly mix together the seitan fix, yeast flakes,

cornflour, paprika, cumin, garlic powder, cinnamon,

pepper and salt.

2 Combine the beetroot, soy sauce, Worcestershire sauce,

olive oil and sugar beet syrup in a blender and process

to a purée.

3 Mix the dry and wet ingredients together by stirring

with a wooden spoon, then knead the resulting dough

well by hand.

4 Cut the dough into 16 portions. Press each piece flat,

fold them over and cut them into medallions. Put the

medallions in a steamer and steam them for 30 minutes.

5 For the marinade, finely chop or crush the garlic and mix

with the remaining marinade ingredients until smooth.

6 Add the seitan medallions to the marinade and marinate

for at least 4 hours in the refrigerator.

7 Cut the peppers and onion into 3cm (1¼in) pieces and

thread them with the medallions onto metal skewers.

8 Brush the skewers with the remaining marinade and grill

them over direct heat for 3-4 minutes each side, then

place them over indirect heat and cook for another

6 minutes, turning them from time to time.

9 Serve the skewers together with pieces of tomato and

cucumber slices over chapatis and top with cucumber,

mint and yoghurt sauce.

Spare ribs

with a BBQ glaze

These succulent spare ribs, coated in at flavour-packed glaze,

are sure to turn heads at your next barbecue.

By Nadine Horn and Jörg Mayer

Makes 14 ribs | Prep 10 mins | Cook 50 mins | Calories 146 (per rib)

FOR THE SEITAN

200g (7oz) seitan fi x (vital

wheat gluten)

2 tbsp yeast fl akes

1 tbsp cornfl our

2 tsp garlic powder

1 tsp paprika

1 tsp ground fennel

175ml (6fl oz)

pineapple juice

½ an apple, grated

½ a red onion, grated

2 tbsp soy sauce

2 tbsp olive oil

FOR THE MARINADE

1 tbsp olive oil

1 tsp mustard

FOR THE EXTRAS

12 tbsp barbecue sauce

2 tbsp olive oil

1 Preheat the oven to 180ºC/Gas Mark 4, with

both top and bottom heat.

2 For the seitan, mix dry and wet ingredients

separately, then mix them together, first

stirring with a wooden spoon, then kneading

well by hand. Spread the dough over a

20x30cm (8x12in) baking tray lined with

baking paper and press firmly with the back

of your hand. Cut vertically down the middle

and make six cuts across the dough.

3 For the marinade, mix the oil and mustard

until smooth. Brush the marinade evenly

over the seitan, bake for 35 minutes, then

leave to cool.

4 Mix the barbecue sauce with the oil and

brush evenly over the spare ribs.

5 Sear the marinated side for 4 minutes over

direct heat, then turn the ribs over and finish

cooking them over indirect heat with the lid

closed for 10 minutes.

Total fat Saturates Salt Sugar Protein

20.4g 2.5g 0.92g 9.4g 55.1g

Total fat Saturates Salt Sugar Protein

5.5g 0.8g 0.31g 6g 12 .1g

These succulent spare ribs, coated in at flavour-packed glaze,

VFL17.VeganBBQ.indd 70 07/09/2017 14:13