Vegan Beef Shashlik
Bring bold flavors to the table with this vibrant Vegan Beef Shashlik, a plant-based twist on the classic skewer dish that's perfect for grilling season or a cozy oven bake. Crafted with protein-packed seitan and a medley of colorful vegetables like bell peppers, zucchini, cherry tomatoes, and red onions, this recipe is marinated in a rich blend of olive oil, soy sauce, balsamic vinegar, smoked paprika, and ground cumin for a smoky, tangy, and savory finish. Ideal for vegan barbecue parties or weeknight dinners, these skewers are easy to prepare and serve beautifully garnished with fresh parsley. Pair them with a zesty dipping sauce or enjoy atop fluffy rice or a crisp salad. Whether you're grilling or roasting, this Vegan Beef Shashlik will delight your senses with its juicy texture and deep flavor, making it a crowd-pleasing winner for plant-based eating.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 300 grams seitan
- 2 medium red bell peppers
- 2 medium yellow bell peppers
- 2 medium red onions
- 1 large zucchini
- 200 grams cherry tomatoes
- 4 tablespoons olive oil
- 3 tablespoons soy sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon black pepper
- 0.5 teaspoon sea salt
- 2 tablespoons fresh parsley
- 8 pieces wooden or metal skewers
Instructions
Cut the seitan into 1-inch cubes and set aside.
Wash and cut the red and yellow bell peppers into 1-inch pieces. Peel and quarter the red onions. Slice the zucchini into 1/2-inch thick rounds.
In a large mixing bowl, whisk together the olive oil, soy sauce, balsamic vinegar, lemon juice, garlic powder, smoked paprika, ground cumin, black pepper, and sea salt to make the marinade.
Add the seitan cubes and all the prepared vegetables to the marinade bowl. Toss well to ensure everything is evenly coated. Allow to marinate for at least 20 minutes to absorb the flavors.
If using wooden skewers, soak them in water for 15 minutes to prevent burning. Skip this step if using metal skewers.
Preheat the grill to medium-high heat or preheat your oven to 400°F (200°C) if baking.
Thread the marinated seitan and vegetables alternately onto the skewers. Begin with a cherry tomato, followed by a piece of zucchini, a piece of bell pepper, a cube of seitan, and a piece of onion. Repeat this pattern until each skewer is filled, leaving a bit of room at each end.
Grill the skewers for 10-12 minutes, turning occasionally until the vegetables are tender and slightly charred, and the seitan is cooked through. If baking, place skewers on a lined baking sheet and bake for about 20 minutes, turning halfway through.
Once cooked, remove from heat and garnish with freshly chopped parsley before serving.
Serve hot with your favorite dipping sauce or over a bed of rice or salad.
Nutrition Facts
Calories |
334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 870 mg | 38% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 14.0 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 917 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
