Nadine Horn and Jörg Mayer | Contributors - Nourish plant-based living

Nadine Horn and Jörg Mayer

Nadine and Jorg
Nadine and Jörg are the power couple behind Germany's most popular vegan food blog, Eat This. Talented in recipe creation and food photography, their success in the blogosphere soon led to the publication of several acclaimed cookbooks, of which Vegan BBQ (VBQ in North America) is available internationally.

Articles by Nadine Horn and Jörg Mayer

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Recipe

Shish kebab wraps with seitan medallions

These easy seitan kebabs are the perfect crowd pleaser at any summer barbecue feast. The active steps take less than an hour, but be sure to...

- Nadine Horn and Jörg Mayer

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Shish kebab wraps with seitan medallions

Nadine Horn and Jörg Mayer

These easy seitan kebabs are the perfect crowd pleaser at any summer barbecue feast. The active steps take less than an hour, but be sure to factor in time for the delicious marinade to infuse, so they’re ready for the grill when your guests arrive!

dinnerlunch
barbecuefinger food
Middle Eastern

Ingredients

SERVES: 4

For the marinade

For the extras

Method

  1. Thoroughly mix together the vital wheat gluten, yeast flakes, cornflour, paprika, cumin, garlic powder, cinnamon, pepper and salt.
  2. Combine the beetroot, soy sauce, vegan 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 (2-3 cm ovals or rounds).
  5. Put the medallions in a steamer and steam them for 30 minutes.
  6. For the marinade, finely chop or crush the garlic and mix with the remaining marinade ingredients until smooth.
  7. Add the seitan medallions to the marinade and marinate for at least 4 hours in the refrigerator.
To create the wraps
  1. Chop the capsicum and red onion into 3cm chunks. Remove the seitan medallions from the marinade and thread them onto metal skewers with the capsicum and red onion pieces.
  2. Brush the skewers with the remaining marinade, and grill or barbecue for 3-4 minutes on each side.
  3. Meanwhile, slice or cube the cucumber and tomato, and prepare the vegan yoghurt sauce (see tip).
  4. Serve the skewers with chopped tomato and cucumber slices over chapatis or wraps, and top with mint, cucumber, and yoghurt sauce. Roll up, and enjoy!

TIPS:

  • Vital wheat gluten, also known as gluten flour, is the natural protein extracted from wheat flour. Available from healthfood shops, specialist vegan stores and online, it is the secret to quick and easy home-made seitan.
  • Nutritional yeast is an inert form of yeast that adds a delicious ‘umami’ flavour to savoury cooking. It is readily available in supermarkets and healthfood shops.
  • To make your own yoghurt sauce, combine half a cup of plain unsweetened soy yoghurt with 2 tbsp diced cucumber and 1 tbsp of finely-chopped fresh mint. 

This recipe is an edited extract from Vegan BBQ by Nadine Horn and Jörg Mayer, published by Grub Street.

Nadine and Jorg
Nadine Horn and Jörg Mayer

Nadine and Jörg are the power couple behind Germany's most popular vegan food blog, Eat This.

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