2/3 cups vital wheat gluten
1 tablespoons italian bread crumbs
1/2 tablespoon nutritional yeast
1 teaspoon garlic powder
1 teaspoon poultry seasoning
1/2 cup hot water
1 teaspoon vegetable base
1/4 cup black beans
1 tablespoon soy sauce
1/4 teaspoon black pepper
Salt to Taste
2 cups vegetable broth
1 tablespoons soy sauce
8oz white mushrooms
1 small zuchini
1 small yellow squash
1 medium onion
To make the seitan: Mix the dry seitan ingredients together in a larger bowl.
Place hot water, bouillon, beans, soy sauce, and black pepper into a blender and puree until smooth. Add salt to taste. Add the wet mixture to the dry mix and stir together until there is no loose flour. Then knead for 2-3 minutes. Cut into 16 pieces and set aside.
Place the broth and liquid aminos into a large pot and bring to a boil. Add the seitan to pot and lower to a simmer. Cover and simmer for 45-50 minutes, stirring them around ever 15 minutes or so to make sure they’re not sticking together.
The seitan is done when the pieces are fairly firm (not squishy) when you poke them.
Scoop the pieces out with a slotted spoon and place them on a plate to cool for 3 minutes before chopping into 1.5″x1.5″ (roughly) pieces.
To Grill: Heat grill to somewhere around 350-375F. For each skewer, use one piece of each vegetable with 3 pieces of seitan to assemble. The pattern doesn’t really matter. Coat skewers with BBQ sauce. Spray down your grill with non-stick spray or cooking oil, this is essential or else the seitan will stick to the grill and be a huge pain. Grill the skewers for 5-9 minutes on each side, or until there are blackened grill marks on the veggies and seitan. Add some more BBQ sauce, and you're ready to go.