Soya meat skewers (souvlaki)

Name: Soya meat skewers (souvlaki)
Prep time: 20 min
Cook time: 15 min
Total time: 125 min
Ingredients: 125 g soya medallions; 750 ml vegetable broth; 1 small beetroot (raw); 2 tbsp olive oil; 2 tbsp vegan Worcestershire sauce; 1½ tsp yeast extract; 1 tsp dried oregano; 1 tsp dried thyme; ½ tsp dried rosemary; ½ tsp powdered juniper berries; ½ tsp smoked paprika; ¼ tsp chilli powder; ¼ tsp ground black pepper; 1 garlic clove, crushed; Lemon wedges; Pinch of dried herbs (oregano, thyme, marjoram); Pinch of cajun spice or some extra paprika

These vegan Greek souvlaki skewers are made from soy chunks. The meaty texture and the tasteful marinade make the soy chunks perfect for juicy, grilled skewers.

Preparation Time: 20 minutes
Cooking Time: 15 minutes
Waiting time: 1 hour 30 minutes
Total Time: 2 hours 5 minutes

Ingredients

Servings: 4

125 g

soy medallions
750 ml

vegetable broth
1

small beetroot raw

For the marinade:

2 tbsp

olive oil
2 tbsp

vegan Worcestershire sauce
1½ tsp

yeast extract
1 tsp

dried oregano
1 tsp

dried thyme
½ tsp

dried rosemary
½ tsp

powdered juniper berries
½ tsp

smoked paprika
¼ tsp

chili powder
¼ tsp

ground black pepper
1

garlic clove, crushed

For serving:

Lemon wedges
Pinch of dried herbs (oregano, thyme, marjoram)
Pinch of cajun spice or some extra paprika

Instructions

Put the soy medallions and the vegetable broth in a medium-sized pot over a medium-low heat. Peel the beetroot and add it to the pot. Let simmer for about 15 minutes, until the soy meat is tender. Remove from the stove and let cool. Then strain the soy chunks and press them firmly to drain the water.

For the marinade:

Put all the marinade ingredients into a container and mix well. Then dip each soy medallion in the marinade, making sure that they are all thoroughly covered. Mix well, and let them marinate in the container for at least an hour.
Once properly marinated, the medallions are ready to grill. Put them on skewers (4-5 per skewer depending on size), brush them with a bit of extra oil and grill them for 3-4 minutes, until they have a nice brown crust and slight grill marks.

For serving:

Serve with lemon wedges and sprinkle with a pinch of dried herbs and smoky cajun spice. Delicious!

Notes

If you are using wooden skewers, dip the skewers into water before attaching the medallions. This will prevent them from getting burned.

About the author

Theofano Vetouli

Theofano Vetouli is a vegan chef and vegan cookbook author. She is developing recipes for ProVeg, she has a passion for Mediterranean cuisine and is confident that every recipe can be veganized.