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.
Preparation time: 20 minutes
500 g (1 lb 2 oz)
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.