Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine 0.5 cup plain yogurt, 1 tablespoon fresh lemon juice, 1 tablespoon Cajun seasoning, 2 minced cloves of garlic, and 1 teaspoon grated fresh ginger to create the marinade.

2. 2

   Add 500 grams of cubed seitan to the marinade, ensuring all pieces are well coated, then cover and refrigerate for at least 30 minutes to allow the flavors to meld.

3. 3

   Heat 1 tablespoon olive oil in a large skillet over medium heat, then add 0.5 finely diced red onion, 1 diced stalk celery, and 0.5 tablespoon Cajun seasoning, cooking for 5 minutes until softened.

4. 4

   Stir in 1.5 cups long-grain white rice and 3 cups vegetable broth, bringing the mixture to a boil before reducing heat to low, covering, and simmering for 18-20 minutes until the liquid is absorbed and the rice is tender.

5. 5

   Preheat your tandoor oven (or conventional oven to 230 R C/450 R F); thread the marinated seitan cubes, 1-inch pieces of bell pepper, and remaining 1-inch pieces of red onion onto skewers, alternating ingredients.

6. 6

   Arrange the skewers in the tandoor oven for 8-12 minutes, or on a baking sheet in the preheated conventional oven for 15-20 minutes, turning halfway through, until the seitan is lightly charred and the vegetables are tender-crisp.

7. 7

   Fluff the cooked dirty rice with a fork and season with 1 teaspoon salt and 0.5 teaspoon black pepper, then serve the tandoor-baked seitan and vegetable skewers over the dirty rice, garnished with 2 sliced green onions and 2 tablespoons fresh chopped parsley.