Seitan and Mushroom Skewers With Roasted Garlic and Balsamic Glaze

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For the Glaze:
12 whole garlic cloves
2 Tbsp. vegetable oil
3 cups balsamic vinegar
1 cup dry port wine
3 Tbsp. brown sugar
1/2 tsp. salt

• Place the garlic cloves and oil in a shallow baking dish. Cover with foil and roast at 325°F for 25 minutes, or until the garlic is soft and browned. Set aside.
• Mix the vinegar, wine, brown sugar, and salt together in a saucepan and simmer for 25 to 30 minutes, or until reduced by 3/4 and syrupy.
• Mash the garlic into a smooth paste and mix well into the glaze.

For the Skewers:
1 1/2 lbs. prepared seitan
2 large sweet onions, cut into 3/4-inch dice
3 yellow peppers, seeded and cut into 3/4-inch dice
1 1/2 lbs. whole cherry tomatoes
1 lb. whole crimini mushrooms
10 garlic-herb or bamboo skewers
1/4 cup olive oil

• Thread the seitan, onions, peppers, tomatoes, and mushrooms on the skewers.
• Brush with the olive oil and grill for 3 minutes on each side, or until the vegetables are softened and the seitan is browned.
• Brush with the prepared glaze and cook for 2 minutes on each side, or until caramelized.
• Brush with additional glaze and serve immediately.

Makes 10 skewers

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind