Skip to main content
Epicurious

Seitan Skewers with Chimichurri Citrus-Herb Sauce

5.0

(2)

Here is one of the restaurant's all-time favorites. We have been known to ship these appetizers to friends and customers on the West Coast who have called in need of a fix. These seitan skewers are wonderful when well charred and served with refreshing Chimichurri Citrus-­Herb Sauce. They freeze very well and are great to have on hand to serve as appetizers, snacks, or an entrée.

Recipe information

  • Yield

    Makes about 12 skewers, serves 6

Ingredients

Marinade

1 cup fresh lemon juice
1 cup extra-virgin olive oil
2 garlic cloves, minced
1/4 cup agave nectar
1 teaspoon sea salt
1/2 cup finely chopped parsley
1 cup finely chopped cilantro
1 1/2 pounds seitan, cut into 1 1/2-inch pieces

Chimichurri Citrus-Herb Sauce

1 cup fresh orange juice
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1 cup extra-virgin olive oil
1/4 cup silken tofu
1/4 cup chopped parsley
2 tablespoons agave nectar
Sea salt

Preparation

  1. Step 1

    1. To prepare the marinade, put all of the marinade ingredients in a blender. Blend on high speed until well combined.

    Step 2

    2. Put 4 pieces of seitan on each of 12 metal or bamboo skewers. Place them in a large non­reactive bowl or baking dish, pour the marinade over them, and let marinate for at least 1 hour or up to overnight.

    Step 3

    3. To prepare the Chimichurri Citrus-­Herb Sauce, put all of the chimichurri ingredients in a blender. Blend on high speed until well combined. Refrigerate until ready to use.

    Step 4

    4. Prepare a charcoal, gas, or stove-top grill. Grill the skewers over medium-­high heat until well browned, about 5 to 7 minutes per side. Serve immediately, drizzled with the Chimichurri Citrus­Herb Sauce.

Reprinted with permission from The Candle Café Cookbook: More than 150 Enlightened Recipes from New York's Renowned Vegan Restaurant by Joy Pierson and Bart Potenza with Barbara Scott-Goodman. Copyright © 2003 by Joy Pierson and Bart Potenza. Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Nutritional counselor Joy Pierson established the Candle Cafe and Candle 79 restaurants with her partner, Bart Potenza. They have also developed a growing catering and wholesale business and are the authors of The Candle Cafe Cookbook. Joy has written, lectured, and consulted extensively about food and nutrition and she serves as board chair of the New York Coalition for Healthy School Food. She has appeared on The Food Network, The Today Show, Good Morning America, and Good Day New York. Joy lives in New York City.
TagsSkewerCitrusFruitMainDinnerDairy FreeNut FreeVeganVegetarianEasyGrillingBlenderCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Chicken Meatballs With Sesame Green Beans
Baking meatballs and green beans on two sides of the same sheet pan streamlines the cooking process for this saucy, savory dinner.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Sun Gold Tomato Pasta With Pistachio Gremolata
A garlicky pistachio topping takes this sunny summer pasta from good to great.