Grilled Mushroom & Seitan Satay Skewers

By Alexander Gershberg

<em>Photography by Yannick van Leeuwaarde</em>
Photography by Yannick van Leeuwaarde
This dish will satisfy all your cravings for something meaty, grilled, fatty and smoky. Make it for people who are scared that vegan food might be too boring or mild.

The mushrooms and the seitan get a wonderful brown colour from the grill and the umami flavour is very dominant. Make it when you’re barbecuing or just use a chargrill pan if you are making it at home.

Makes 10
Preparation time: 20 minutes


500 g (1 lb 2 oz) oyster mushrooms
300 g (101/2 oz) seitan, cut into bite-sized chunks
2 tablespoons olive oil
sea salt and black pepper
thinly sliced spring onion
(scallion), to serve


1. Alternately thread the oyster mushrooms and seitan onto 10 skewers.

2. Preheat a barbecue grill plate on medium–high or a chargrill pan over medium–high heat. Drizzle over the olive oil, then add the skewers.

3. Sprinkle generously with salt and black pepper and sauté the skewers for about 5 minutes each side, until very well grilled with dark brown edges.

4. Season generously again and serve hot straight from the barbecue or pan, with a little spring onion scattered over the top.

Extract from ‘Plantbased’ by Alexander Gershberg, published by Smith Street Books, distributed by Thames & Hudson Australia, AUD$55.00, available now.


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