SHISH KEBAB WRAPS

SERVES 4 WRAPS

FOR THE SEITAN

2 cups (225g / 8oz) vital wheat gluten

3 tbsp. nutritional yeast

1 tbsp. corn starch

2 tsp. paprika

1 tsp. ground cumin

1 tsp. garlic powder

3/4 tsp. ground cinnamon

1/2 tsp. black pepper

1/2 tsp. salt

3 1/2 oz. (100g / 4oz) beets

2 tbsp. soy sauce

2 tbsp. vegan Worcestershire sauce

2 tbsp. olive oil

1 tbsp. light molasses

FOR THE MARINADE

1 garlic clove

2 tbsp. apple cider vinegar

2 tbsp. olive oil

EXTRAS

1/2 each of a red, green and yellow bell pepper

1 red onion

1 tomato, chopped

1/2 cucumber, sliced

4 grilled flatbreads

4 tbsp. mint, cucumber and yogurt sauce

NUTRITIONAL VALUES

Calories: 546kcal
Fat: 18.1g (2.1g S.Fat)
Carbs: 47.1g
Protein: 52g
Sugar: 9.3g
Sodium: 1027mg

METHOD

Mix the vital wheat gluten, nutritional yeast, corn starch, paprika, cumin, garlic powder, cinnamon, pepper, and salt thoroughly.

In a blender, purée the beets, soy sauce, Worcestershire sauce, oil, and molasses.

Stir together the dry and wet ingredients with a wooden spoon, then knead the resulting dough well by hand.

Divide the dough into sixteen equal parts. Press each piece flat, fold it over, and cut it into medallions of equal size.

Steam the medallions for 30 minutes in a steamer.

To make the marinade, mince the garlic and combine it with the remaining ingredients.

Marinate the seitan medallions in the marinade for at least 4 hours in the refrigerator.

Cut the peppers and onion into 1 1/4-inch (3-cm) pieces and thread them onto metal skewers with the seitan medallions.

Brush the skewers with the remaining marinade and grill for 3 to 4 minutes per side over direct heat. Then, cook for another 6 minutes over indirect heat, turning them occasionally.

Serve the skewers over flatbreads with chopped tomato and cucumber slices and a mint, cucumber, and yogurt sauce on the side.