Ingredients
Directions
Make the sauce: In a saucepan, bring all of the ingredients to a boil. Then reduce the heat and simmer for 20 minutes or until the sauce thickens. Remove the green onions before using.
Meanwhile make the dough: Dissolve the miso paste in lukewarm water and stir in the spices until well combined. To a large bowl add the wheat gluten and make a well in the center. Pour in the spice mixture and mix until a firm, springy dough forms. If the dough is not firm enough, add 1 tablespoon of vital wheat gluten.
Cut the dough into four equal pieces, then roll into 7x1-inch logs. Cut the logs into 1-inch nuggets, and repeat this process until the dough has been cut into bite-size pieces. The dough should yield 18–20 pieces.
Fill a steamer basket, double boiler, or bamboo steamer with enough water to cover the bottom and line the basket with unbleached parchment paper. The water should not be high enough to touch the bottom of the basket. Place the bites in an even layer on the parchment and cover with another sheet of parchment. Lid and steam for 25 minutes on low.
Once the bites have finished steaming, remove from the heat and allow to cool for 10–15 minutes. While the bites are cooling, soak four 10-inch bamboo skewers for 10–15 minutes in water.
Preheat the oven to 400 degrees F.
Line a large baking sheet with parchment paper.
Alternating pieces, add the ingredients to skewers (for example, seitan bites then green onion), then repeat until all of the skewers have five pieces of each.
If you donʼt have skewers, no problem! Just spread the ingredients onto the parchment-lined baking sheet and avoid overlapping.
Spoon sauce on both sides of the skewers. Leave any extra sauce behind (itʼll burn in the oven), and save it to dress the skewers after baking.
Bake for 20 minutes, turning halfway through or mixing and rotating if not using skewers.
Enjoy yakitori skewers by themselves as an appetizer or on top of a bed of organic whole grains or sautéed greens.
Chef's Notes
Substitutions
In place of vital wheat gluten try tempeh or tofu.
In place of green onion try green bell pepper, mushrooms, or celery.
In place of mirin try rice vinegar, white wine vinegar, sherry vinegar, or unflavored and unsweetened kombucha.
To reduce the sodium and sugar content of this recipe, use half of the sauce in this recipe.
Whole Food Sweetener
Use date paste in place of maple syrup.
What is mirin?
Mirin is a type of rice wine commonly used in Japanese cooking.
What is vital wheat gluten?
Vital wheat gluten is a type of protein-based flour made from wheat. Itʼs often used in plant-based cooking because it can be turned into a meat substitute called seitan. When mixed with water, it becomes stretchy and firm, giving it a texture similar to meat. This makes it a popular choice for vegetarians and vegans who want a high-protein alternative to meat. Seitan can be flavored and cooked in many ways, making it a versatile ingredient in plant-based cooking. Of note, since itʼs made from wheat gluten, it is not a gluten-free product.
Prep Ahead
Make the sauce ahead of time.
Storage
Store yakitori skewers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Make the sauce: In a saucepan, bring all of the ingredients to a boil. Then reduce the heat and simmer for 20 minutes or until the sauce thickens. Remove the green onions before using.
Meanwhile make the dough: Dissolve the miso paste in lukewarm water and stir in the spices until well combined. To a large bowl add the wheat gluten and make a well in the center. Pour in the spice mixture and mix until a firm, springy dough forms. If the dough is not firm enough, add 1 tablespoon of vital wheat gluten.
Cut the dough into four equal pieces, then roll into 7x1-inch logs. Cut the logs into 1-inch nuggets, and repeat this process until the dough has been cut into bite-size pieces. The dough should yield 18–20 pieces.
Fill a steamer basket, double boiler, or bamboo steamer with enough water to cover the bottom and line the basket with unbleached parchment paper. The water should not be high enough to touch the bottom of the basket. Place the bites in an even layer on the parchment and cover with another sheet of parchment. Lid and steam for 25 minutes on low.
Once the bites have finished steaming, remove from the heat and allow to cool for 10–15 minutes. While the bites are cooling, soak four 10-inch bamboo skewers for 10–15 minutes in water.
Preheat the oven to 400 degrees F.
Line a large baking sheet with parchment paper.
Alternating pieces, add the ingredients to skewers (for example, seitan bites then green onion), then repeat until all of the skewers have five pieces of each.
If you donʼt have skewers, no problem! Just spread the ingredients onto the parchment-lined baking sheet and avoid overlapping.
Spoon sauce on both sides of the skewers. Leave any extra sauce behind (itʼll burn in the oven), and save it to dress the skewers after baking.
Bake for 20 minutes, turning halfway through or mixing and rotating if not using skewers.
Enjoy yakitori skewers by themselves as an appetizer or on top of a bed of organic whole grains or sautéed greens.
