Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 500 grams of seitan into 1-inch cubes, 1 large red bell pepper and 1 large green bell pepper into 1-inch pieces, and 1 medium red onion into 1-inch pieces.

2. 2

   In a large bowl, combine 4 tablespoons of low-sodium soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of toasted sesame oil, 1 tablespoon of grated fresh ginger, 2 minced cloves of garlic, 1 teaspoon of ground Sichuan peppercorns, 0.5 teaspoon of chili flakes, and 1 tablespoon of light brown sugar.

3. 3

   Add the prepared seitan, red bell pepper, green bell pepper, and red onion to the marinade, toss thoroughly to coat all ingredients, then cover the bowl and refrigerate for 30 minutes to allow the flavors to meld.

4. 4

   While the ingredients are marinating, prepare the grill by preheating it to medium-high heat, ensuring it is clean and ready for cooking.

5. 5

   Thread the marinated seitan and vegetables alternately onto 8 metal skewers, distributing the ingredients evenly amongst them.

6. 6

   Brush the preheated grill grates with 1 tablespoon of vegetable oil, then place the skewers on the grill and cook for 10-12 minutes, turning them every few minutes to ensure even cooking and achieve desirable char marks.

7. 7

   In a small saucepan, whisk together 1 teaspoon of cornstarch and 2 tablespoons of water until smooth, then add any remaining marinade from the bowl to the saucepan and bring the mixture to a gentle simmer over medium heat, stirring continuously until the glaze thickens.

8. 8

   During the last 2 minutes of grilling, generously baste the cooking skewers with the thickened glaze, allowing it to caramelize slightly onto the seitan and vegetables before removing them from the grill and serving hot.