Vegan Beet Seitan Kebab Skewers

• Food processor/Blender
• Garlic Crusher
• Scale
• Spoon
• Oven
• Net tray
• Cutting board
• Knife
• Mix bowl
• 10 skewers

Ingredients:

Beet Seitan:

• 190 g fresh peeled beet
• 120 filtered water
• 200 g vital wheat gluten
• 50 g all-purpose flour
• 20 olive oil
• 8 g liquid smoke
• 5 g himalayan salt

Kebab mixture:

• 4 fat tsp of raw tahini
• 1 whole yellow onion, minced
• 4 tbsp of fresh parsley, chopped
• 1.5 tbsp of olive oil
• 3 crushed, fresh garlic clove
• 1 tsp himalayan salt
• 1.5 tsp cumin
• 1/2 tsp black pepper

1. Prepare the Beet Seitan: Blend the raw beet with water until smooth.
2. Transfer the beet mixture to a large mix bowl, add the rest of the ingredients of the seitan and knead with your hand until the mixture is blended well.
3. Leave the seitan to rest for 30 minutes.

1. Prepare the kebab: Preheat the oven to 380 F.
2. Place all the ingredients for the kebab in a mixing bowl, and using your hands, mix everything together.
3. Make sure to really insert all the ingredients and separate the seitan, so all ingredients form a unified well-spread, dough-like mixture.
4. Cut the mixture to 12 balls and place on the skewers, press each ball to give it an elliptical shape.
5. Line a baking tray with baking paper, place the net cooling rack on top of it, and spray just a little bit of oil on it (optional, but helps to remove the seitan easily).
6. Roast in the preheated oven for 15 minutes, turn upside down and roast for another 15 minutes.
7. If you want the sides of the kebab to get that nice roasted look, you can turn on the oven broil function for 1-2 minutes extra.
8. Serve hot with a side of parsley tahini.
9. Enjoy!