15Kabob Sticks(Give or Take), Soaked in water for 20 minutes if they are wooden
1cupRed Onion, Chopped
1cupZucchini, Sliced into Coins
1cupOrange Bell Pepper, Chopped
1cupButton or Cremini Mushrooms, Chopped
2/3cupBroccoli Stalks, Chopped (Optional)
1 1/2cupVegan BBQ Sauce( I Like Annie’s Spicy Sweet BBQ Sauce)
Sift the dry ingredients together in a larger bowl. Place hot water, bouillon, chickpeas (or other pale bean), liquid aminos, and black pepper into a blender and puree until smooth. Add salt to taste.
Add the wet mixture to the dry mix and stir together until there is no loose flour. Then knead for 2-3 minutes. Cut into 16 pieces and set aside.
Place the broth and liquid aminos into a large pot and bring to a boil. Add the seitan to pot and lower to a simmer. Cover and simmer for 45-50 minutes, stirring them around ever 15 minutes or so to make sure they’re not sticking together.
The seitan is done when the pieces are fairly firm (not squishy) when you poke them. Scoop the pieces out with a slotted spoon and place them on a plate to cool for 3 minutes before chopping into 1.5″x1.5″ (roughly) pieces.
Heat grill to somewhere around 350-375F.
For each skewer, use one piece of each vegetable with 3 pieces of seitan to assemble. The pattern doesn’t really matter. Place finished skewers on a baking sheet and use 3/4 C. of BBQ sauce to coat them.
Spray down your grill with non-stick spray or cooking oil, this is essential or else the seitan will stick to the grill and be a huge pain in the ass. Grill the skewers for 5-9 minutes on each side, or until there are blackened grill marks on the veggies and seitan.
Before taking them off of the grill, give them one last coat of BBQ sauce. Serve hot with an extra side of BBQ sauce if you’re a fiend like I am. ?