Soy Kebabs With Bread Roll

You've got to try these soy skewers in a spicy and fruity homemade barbecue sauce and bread roll. The skewers taste best hot and grilled. And the best part - the recipe comes from Veganz.


For Soy medallions
  • 3 medallions per skewer
  • 100 ml beer Pils
  • oil for frying
  • salt and pepper
  • vegetable stock powder
For the BBQ Sauce
  • ½ onion
  • 1 clove garlic
  • 1 can tomatoes diced
  • 1 small chili pepper
  • 2 tbs sugar
  • 1 tsp Hickory Liquid Smoke eg by Lazy Kettle
  • 1 teaspoon salt
  • 1 tablespoon Organic Veganz Agave Syrup
  • vegetable oil for frying
For the bread roll (makes 2 loaves)
  • 500 g flour type 405
  • 4 tablespoons Veganz Seitan Base
  • 330 ml water
  • 42 g organic yeast
  • 2 small zucchinis
  • 1 red pepper
  • 1 eggplant
  • Tofurky Bologna Slices
  • tomato paste
  • Oregano
  • 2 tsp salt
  • 4 tablespoons olive oil
  • salt and pepper


For the BBQ Sauce
  • Finely chop the onion, garlic and chili and fry for about 3 minutes in vegetable oil. Add tomatoes and sugar, let simmer for 30 minutes at medium heat, stirring occasionally, then reduce heat.

  • Then add hickory liquid smoke and agave syrup, stir briefly, and remove from heat. Season with salt and pepper.

For the medallions
  • Add 1 teaspoon of broth per serving to boiling water. Cook medallions10 minutes in broth, then drain water, let cool aside and squeeze some water out.

  • Fry medallions in a pan until golden brown then deglaze with beer and let it cook through.

  • Remove medallions from the pan, add 3 of them per wooden skewer and brush with BBQ sauce.

For the bread roll
  • Let the yeast dissolve in lukewarm water and oil.

  • Mix flour, Seitan and salt together and knead slowly in the water and oil until you can form a smooth dough. Then cover and leave to rise for about 30 minutes at a warm place. Preheat oven to 200° C.

  • Separate the dough into 2 parts & roll each piece into 20x30cm long rectangles. Coat the pieces with tomato paste, leaving an edge of 5 cm. Cut zucchini, bell pepper and eggplant into pieces, fry in oil and sprinkle with salt, pepper and oregano. Place on top of the dough with the tomato paste and cover with Tofurky Bologna Slices.

  • Then roll up the dough from the bottom and place the bread roll on a plate lightly covered with flour and let it rest for another 15 minutes.

  • Bake for about 20-30 minutes at 200° C

  • Before serving, cut the bread in slices and use the rest of the bbq-sauce as a dip.