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Seitan Skewers with Chimichurri and Jalapeno Lime Aioli

Dianne
Seitan Skewers with Chimichurri and Jalapeno Lime Aioli are a fun appetizer for summertime cookouts. You can serve a few of them together with some vegetables for a main course, too. 
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Course Appetizer, Main Course
Cuisine American
Servings 10 skewers
Calories 123 kcal

Ingredients
  

Spice Rub

  • 2 cloves garlic minced
  • 2 tablespoons fresh parsley minced
  • 2 tablespoons fresh cilantro minced
  • 2 teaspoons fresh oregano minced
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • ½ teaspoon paprika

Seitan Dry Ingredients

  • 2 cups vital wheat gluten
  • ¼ cup nutritional yeast
  • ¼ cup mushroom powder (dried mushrooms ground to a powder in a spice grinder, food processor, or Vitamix dry blade)
  • 1 ½ tablespoons onion powder
  • 1 ½ tablespoons garlic powder

Seitan Wet Ingredients

  • 1 ½ cups vegetable stock
  • ¾ cup orange juice
  • ¼ cup tamari or soy sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon vegan worcestershire sauce

For the Skewers

  • 10 8-inch skewers
  • 1 cup Chimichurri Sauce
  • ½ cup Jalapeno Lime Aioli

Instructions
 

  • If your skewers are bambo, place them in a bowl or baking dish and cover with water. Let them soak while you prepare the seitan.
  • Mix together the spice rub and set aside.
  • Preheat your oven to 350° and oil a medium-sized baking or casserole dish.
  • 1.    Mix together the seitan dry ingredients in a large bowl then whisk together the seitan wet ingredients. Pour about half of the liquid into the dry mix and mix together. Add the wet ingredients a little at a time to the dry mixture, mixing and kneading as you go. Chances are, you won’t need all of the liquid for the seitan. The dough should be tough and shouldn’t tear apart easily. Save the remaining liquid. (You will have about about a cup left over.) Kneed the dough for several minutes. Kneading it will help create the desired shape and texture.
  • Flatten and stretch the dough until it is about an inch thick. Place the seitan in the baking dish, and gently rub half of the spice mixture over the surface. Flip the seitan and rub the rest of the spices onto the other side. 
  • While it’s in the dish, carefully cut the seitan into cubes. They don’t need to be perfect cuts – it’s more like you’re scoring the dough to make it easier to break apart later.  Pour the remaining liquid mixture over the seitan. 
  • Place the dish in the oven and bake for 20 minutes Remove the dish from the oven and carefully flip the seitan over. Bake for another 20 minutes, and remove from the oven. The seitan should be firm and meaty. If it is too soft, you can place it back in the oven and bake for a few more minutes, until it reaches the desired consistency.
  • Let the seitan cool for a few minutes and then cut it into cubes, about 1 ½-inches in size. Thread a few pieces onto the bamboo skewers. Continue until you’ve used all of your seitan and skewers.
  • Grill the skewers using an outdoor grill, an indoor electric grill, or a grill pan on the stovetop. Grill for 3 to 5 minutes on each side.
  • Remove the skewers from the heat, place on a plate and drizzle with the chimichurri and aioli. Serve the rest of the two sauces on the side for dipping.