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This recipe is extra good when you soak the seitan in the marinade the night before. Another from wailana.com!
- Prepare the seitan as directed below, making a double batch of it. Drain well, cool, and cut into 1-inch chunks. Gently squeeze any excess water out if possible.
- Heat the oil in a large nonstick skillet on medium-high heat. Add the seitan and pan-fry until golden brown but still soft. Avoid letting the seitan become dry and hard. Set aside.
- Mix the marinade ingredients together in a medium saucepan. Add the seitan and place on medium heat. Bring the sauce to a boil. Turn the heat to low and gently simmer for about 1 hour covered.
- Stir often to ensure that the seitan doesn't stick. Cook the sauce until it's quite thick. (Add a little water if it becomes too thick and pastelike.) Remove from the heat and cool enough to handle.
- To assemble the kebabs, alternate pieces of seitan, pineapple, and bell pepper on the skewers, leaving space at the base for holding the skewer. You should be able to fill 12 sticks with 2 pieces each of pineapple and bell pepper and 3-4 pieces of seitan.
- If barbecuing, place the skewers on a barbecue grill and cook until lightly browned, basting with the leftover sauce. If broiling, place the kebabs on a baking tray and baste each kebab with the remaining sauce. Broil until browned on the edges, turning to cook evenly.
This was a wonderful recipe! We didn't have pineapple juice, and so we used orange juice instead. The seiten really soaked up the sauce flavor really well! We didn't have time to marinade the seiten, so we cooked it for a little bit in the pot that we boiled the sauce mixture in before skewering everything, brushing the whole thing with more sauce, and then tossed it in the George Foreman grill. We also switched out the tomato sauce for 50/50 pasta sauce and catsup. YUM! GREAT RECIPE!