A vegan take on a popular Nigerian street food. Grilled skewers made with homemade seitan and a delicious peanut spice rub.
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Prep Time 20 minutesmins
Cook Time 50 minutesmins
Resting Time 30 minutesmins
Course Main
Cuisine Nigerian
Servings 4
Ingredients
6tablespoonsvegetable oil
Seitan
1tablespoonolive oil
1medium oniondiced
2clovesgarlicminced
1teaspoonsweet paprika
2tablespoonstomato puree
400gtin chickpeas
2tablespoonsnutritional yeast
350mlvegan beef stock
¼teaspoonsalt
360gvital wheat gluten
Spice Rub
1teaspoonground grains of Selimoptional
2teaspoonblack peppercorns
2teaspoonhot smoked paprika
2teaspoononion granules
2teaspoongarlic granules
1teaspoonground ginger
100gunsalted roasted peanuts
½teaspoonground cloves
½teaspoonsalt
Instructions
Add all the Seitan ingredients to a high powered blender except the vital wheat gluten and blend until smooth.
Add the vital gluten to a large bowl and ladle in a quarter of the wet mix, using a spatula to combine. Continue adding in the wet mix in batches and mixing thoroughly. Use your hands to finish the mixing process then turn out onto a surface and knead for 3 minutes to make sure all the flavours are thoroughly combined.
Cut into 8 even pieces and shape into rough steak like shapes.
Preheat a steamer and either oil the base so the seitan doesn't stick or use parchment paper. Place the seitan steaks in the steamer, making sure they are not too close together as they will expand slightly.
Steam the steaks for 25 minutes to cook through. You can steam them in batches if your steamer is not big enough.
Take the steaks out of the steamer to cool completely before cutting them into bite-sized cubes then placing into a fridge to chill.
If using wooden skewers, soak them in water for 30 mins while the seitan is chilling. We used 8 large wooden skewers.
Add all the spice rub ingredients into a small food processor and blitz into a sand-like texture. Don't overdo the peanuts as they will begin turning into butter. If you are using grains of Selim pods grind them separately and sieve to remove any fibres before adding to the spice mix.
If you do not have access to a food processor, you can use a pestle & mortar to grind the mix in small batches.
After 30 mins remove the seitan from the fridge and add 4 tablespoons of oil. Using your hand massage the oil all over the cubes. Now add the dry rub in batches, tossing the seitan pieces with your hands to fully coat.
Place approx 10 cubes of seitan onto each wooden skewer and place into a preheated oven for 12 mins.
Optionally, remove the skewers from the oven and drizzle each with a little oil. Now grill under a preheated grill for approx 5 mins until you see a little charing around the edges.
Serve the Vegan Suya with your favourite dip, rice and salad.