Vegan Beef Kebabs with Horseradish Sauce and Yellow Rice

Between the chickwheat and the seitan beef, we’re having a very kebab-y summer this year and we’re FINALLY using that barbecue we bought oh so many years ago.

Tonight, we’re trying a faux beef barbecue because I made a seitan roast in anticipation of Annie and Jamie’s visit last week. Unfortunately, their five-day visit was cut short by a couple of days because one of Jamie’s pugs was ill and they had to rush back to Vancouver. Fortunately, Jamie’s little Mimi is fine, but the seitan roast lay languishing in the freezer …until I decided we would try the roast as kebabs.

Now, as you know, I add a can of jackfruit to my seitan roast to give it a looser structure. As a result, the chunks do not stay as well-formed as the chickwheat on the skewers. Next time, I may forgo the jackfruit in the seitan roast if we’re planning to make skewers.

So….here’s the process!

First off, make this vegan roast and cut half of the roast into cubes.

Marinate the cubes for a day or two in this marinade.

Next, make….

Horseradish Sauce

  • 1/2 cup horseradish
  • 1/2 cup Vegenaise
  • 1 TBS tahini
  • 1 1/2 tablespoons dijon mustard
  • 1 TBS white wine vinegar
  • 1 tsp Better Than Bouillon vegetable base
  • freshly ground black pepper

Blend in the Magic Bullet.

Next make…..

Coconut Yellow Rice

1 cup brown basmati rice

1 TBS Earth Balance

1 TBS minced fresh ginger

1 TBS minced fresh turmeric

1/3 cup shredded coconut

1 cup coconut milk

1 cup water

1 tsp sea salt

Melt Earth Balance in a saucepan and saute ginger and turmeric root for one minute. Add coconut and saute for another minute. Add coconut milk and stir, scraping the bottom of the sauce pan. Add rice, water, and salt and bring to a boil. Cover, reduce to low, and simmer for 20 minutes. Remove from heat and let sit for five minutes.


The Kebabs!!

Slide the vegan beef chunks onto the skewers, alternating with grape tomatoes, chunks of red onion, mushrooms, and red pepper chunks.

Barbecue the skewers for 20 minutes, turning every five minutes.

And then serve it all up: a scoop of coconut rice, a couple of skewers, a squirt of creamy horseradish sauce, and, what the hell, a couple of cobs of corn….and we’re done!!

And the song of the day is Elton John’s “Tiny Dancer” because in 1972 this song was everything, and this video from 2017 (FORTY-FIVE years later) is AMAZING:

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