Serves 2 / ready in 30 minutes
Kebab is a general term that can apply to various types of Middle Eastern grilled meats. In America, we’re most familiar with shish kebab: small pieces of meat that are skewered and grilled. But beef and lamb come with a high eco-footprint (especially when the animals eat grass, resulting in higher methane emissions). This smoky kebab recipe uses easy homemade seitan instead, to cut down on emissions. Topped with peanut sauce and served with fresh lime and herbs, it’s a deliciously smoky and more sustainable way to enjoy this tasty dish.
Preheat oven to 375 F. Line baking sheet with parchment paper and set aside.
Combine peanut butter, 1 Tbsp soy sauce, maple syrup and Sriracha (if using) in small bowl. Stir until well combined. Set peanut sauce aside until ready to serve.
Place vital wheat gluten, garlic powder, onion powder, paprika, thyme and nutritional yeast in large bowl and stir to combine.
In another bowl, place liquid smoke, Worcestershire, olive oil, tomato paste, remaining 1 Tbsp soy sauce and 1/2 cup water. Stir to combine.
Pour wet mixture into dry mixture. Stir gently as you pour, until it resembles ground beef. Knead dough in bowl for 2 minutes. It shouldnu2019t stick to your hands.
Once you have a loose ball, break it into 18 small chunks. Press 3 chunks together to form 1 larger piece, then flatten it out. Thatu2019ll be 1 kebab. Repeat this until you have 6 kebabs.
Place kebabs on prepared baking sheet. Flatten them out and bake for 10 minutes. Remove and let cool slightly. Turn oven to broil.
Wet skewers with water and skewer each kebab. Place on baking sheet and return to oven, broiling each side for 2 minutes. Remove and serve topped with fresh cilantro, with peanut sauce and lime wedges alongside.
This recipe is part of the Want To Save the World? collection.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.