Food Network Friday: Wine Marinated Seitan Kebabs

Wine Marinated Seitan Kebabs

Yet again, nothing on Food Network has really made me sing and dance this past week. To be fair, I didn't have tv on much during the day. When it was on, they weren't the best shows for harvesting. After all, you just know I won't veganize Paula Deen and probably not Sandra Lee. I figure I've got to draw the line somewhere...but you just never know.

So I resorted to scouting the website. While this isn't anything divinely inspired, it really, really came out great. But seriously, what can go wrong with a seitan kebab? Here's Emeril's original version.

Wine Marinated Seitan Kebabs
8 oz seitan, cut in chunks
1/4 cup dry red wine
1 Tbsp soy sauce
1 Tbsp minced garlic
1/2 Tbsp vegan worcestershire sauce
1/2 Tbsp fresh rosemary chopped
1/2 Tbsp fresh thyme leaves
Essence -- recipe follows
about 10 button mushrooms, cleaned and stems trimmed
1/2 an onion, cut in 1/8's
1/2 a pepper, cut in chunks
about 10 cherry tomatoes
salt and pepper
olive oil

Make the Essence first, then mix the marinade ingredients (from red wine through and including Essence) in a container or ziplock bag. Mix together well, then add the seitan chunks. Let marinade for a few hours or overnight, if possible.

If you plan to use wooden skewers in an outdoor grill, be sure to soak them first. When ready, skewer vegetables and seitan on the skewers. Salt and pepper them lightly the brush with oil. Grill or broil as usual, brushing with leftover marinade as they cook.

Essence of Emeril (I know, just the name makes me cringe, but it really is good!)
3/4 tsp paprika
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp black pepper
1/4 tsp onion powder
1/4 tsp cayenne pepper
1/4 tsp dried leaf oregano
1/4 tsp dried thyme
Combine all ingredients. This makes a much smaller amount than most of his recipes online, but it's just right for the marinade recipe.

Notes on this recipe:
1. I tried to grill these on my grill pan indoors. Either I wasn't patient enough, or they weren't cooking. I ended up broiling them in the oven but still got the cool grill marks. So I may just make this mistake again since I liked the results!

2. Really, they'd be better outside. Everything tastes better outside.

3. I only made a small amount of the Essence. Next time, I'm going to make more of it and just store it. Yep, I liked it that much.

4. This marinade is amazing. It's going to be one of my go-to's from now on. It's good stuff.

5. If you have Veganomicon, you'll know that they say to grill your vegetables on a different skewer since they cook quicker. Of course, they're right. But this looks cooler.

Would I make these again? Definitely. But I am a sucker for seitan with onions and mushrooms in any shape and form. Still, this marinade really put them over the top.