This recipe serves about 2-3 people and should be prepared the day before the BBQ for optimal results.
Actually I got the Inspiration for this veganized recipe from the original family recipe of my mother in law. Shashlik is one of the BBQ highlights in the family. Since I turned vegan years ago I wanted to come up with an alternative for me, and that’s where I came up with this, and I absolutely love it! It’s actually quite simple to make with just a few ingredients and it’s supper juicy and delicious!
Ingredients
- 100g dry soy medallions/large chunks (TVP/textured vegetable protein)
- 1 L or 4 cups veggie broth
- 2/3 tsp. black pepper, crushed
- 4 bay leaves
- 1 tbsp. Vegan Worcestershire sauce (check the label for if it’s vegan because often it’s with fish)
- 2 tbsp. vinegar essence or 150ml plain vinegar
- 1 onion
Directions
- Add all the ingredients except for the onion to a pot. Start with a bit less vinegar and adjust to your preferences. I personally really like it with the described amount of vinegar, but you might use a bit less.
- Bring to a boil on medium heat and cook through for about 15-20 minutes.
- Meanwhile peel and clean the onion and slice it in to rings.
- When the soy chunks are well cooked, let them cool down and add them together with the cooking broth and the onion rings to a (glass) container, close the lid and shake it to combine everything.
- Let it marinate in the closed container in the fridge over night.
- When the BBQ is ready, skewer the chunks onto wood or metal skewers, adding some of the onion rings in between the chunks. Grill them nicely from all sides without burning them.
- The leftover brine can be added to a little (emailed) metal bowl and also placed on the BBQ to heat it up.
- When the shashlik skewers are done, drip some of the hot brine over it to make it extra juicy and serve along with your favorite sides. We had some green salad, cabbage slaw, potato salad and baguette with it.
- Enjoy!
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