Festive seitan skewers by Chris (Christmas 2019)



  • 1 cup vital wheat gluten (you can buy this at health food shops or online)
  • 2 tbsp nutritional yeast (you should be able to get this at the same place at the wheat gluten)
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp liquid smoke
  • 1 tbsp soy sauce
  • 1 tbsp dried oregano
  • 1 tbsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • 1/4 tsp sea salt
  • 1 cup of vegetable stock
  • A pinch of black pepper


  • 80ml extra-virgin olive oil
  • 250g cups Brussels sprouts, halved
  • 3 medium parsnips (about 150g), cut into 3.5cm thick slices
  • 1 cup sweet potatoes (about 150g), cut into 3.5cm thick slices
  • 1 tablespoon dried oregano
  • 1 tablespoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/4 teaspoon sea salt
  • 2 tablespoons freshly ground black pepper


  • 1x Large Mixing Bowl
  • 1x Wooden Spoon
  • 1x Rolling Pin
  • 1x set of measuring Cups and Spoons
  • 2x Large Oven Trays
  • 1x Chopping Board
  • A pack of skewers


Roasting The Veggies

  1. Start by pre heating your oven to 180℃
  2. While you are waiting for the oven to heat up peel the parsnips, sweet potato and remove the outer leaves of the sprouts
  3. Chop the sprouts in half and dice the root veggies into thick circles around 3.5cm in size
  4. Grease a large baking tray with olive or sunflower oil and place vegetables, adding the dried herbs, garlic cloves and salt and pepper – leave these to cook whilst you prepare the seitan.

Making The Seitan Steak

  1. Firstly, put all your dry ingredients into a large bowl and mix well
  2. Add in the veg stock and liquid smoke and knead together until it has a dough like feel to it (you might need to knead it more it if it’s being unruly)
  3. Pop the mixture onto a lightly greased oven tray and use a rolling pin to help the dough cover as much space in the tray as possible (again, the dough is notoriously unruly so don’t be afraid to use some elbow grease)
  4. Pop the dish into the oven and bake for 10 minutes each side at 180℃ (356℉)
  5. Take out the oven, cut into the steak length ways and then dice into bitesize pieces for your skewer.

Preparing the skewers

Pierce the roasted veg and seitan onto the skewer in any which way you fancy – like to wedge the seitan steak pieces between the veggies.

You should be able to make around 8 skewers in total depending on how much you have loaded them up.

For an added festive touch, I like to add balls of vegan stuffing and drizzle a small amount of cranberry sauce over the skewers – you can make you own or most shop bought cranberry sauce is vegan (but always check the ingredients are vegan beforehand).

That’s all there is to it, tuck in and enjoy


By Chris