Ronen Seri’s quick and easy BBQ seitan skewers are a must for your seitan-lover. And if you haven’t tried seitan yet, this might be the perfect way to start. Image by Alex Etling / A.ETLING photography

A summer classic, this dish was first introduced at our second location, Café Blossom. These are great to make at a backyard barbecue — an outdoor grill gives them an extra-smoky flavor.

Makes 6–8 skewers

1 pound seitan, cut into 1-inch cubes
2 cups Tangy BBQ Sauce (recipe follows)
1 tablespoon olive oil

Forwarding the News

Thoughtful, balanced reporting from the Forward and around the web, bringing you updated news and analysis each day.

Terms(Required)

I agree to the Forward's Terms of Service and Privacy Policy

Email(Required)

1) Soak 6–8 wooden skewers in water for 30 minutes to prevent burning.

2) Thread the seitan cubes on the skewers. Put the BBQ sauce in a shallow bowl and dredge the skewers through the sauce, taking care to coat them thoroughly. Allow the skewers to marinate, refrigerated, up to 5 hours or overnight, if desired, for deeper flavor.

3) In a large skillet, heat the olive oil over medium heat. Add the skewers and sauté for 1–2 minutes. Add a splash of water and cover. Cook for 5 minutes, covered, or until heated through.

NOTE: After marinating, you can cook the skewers on a hot grill for 2–3 minutes, turning periodically, instead of on the stovetop. Serve two skewers per person.

Tangy BBQ Sauce

Makes 8–9 cups

This tangy BBQ sauce is the perfect complement to vegan proteins like tempeh and seitan — it’s delicious on our BBQ Seitan Skewers. Every taste reminds us of summer cookouts — we’ll admit to making our BBQ sauce in the middle of New York winters just to remind us of warmer weather!

½ medium onion, chopped
2 tablespoons chili powder
4 cups ketchup
1 cup molasses
1 cup apple cider vinegar
½ cup vegan Worcestershire sauce
¼ cup Dijon mustard
½ jalapeño
8 garlic cloves

In a medium stockpot, combine the onion, chili powder, ketchup, molasses, vinegar, Worcestershire sauce, mustard, jalapeño, garlic and 1½ cups water and bring to a boil over high heat. Reduce the heat to medium and simmer for 5–10 minutes. Let cool, then transfer to a high-speed blender and blend until smooth.

Reprinted with permission from “The Blossom Cookbook: Classic Favorites From The Restaurant That Pioneered A New Vegan Cuisine” (Avery) by Ronen Seri and Pamela Elizabeth.

The Forward is free to read, but it isn’t free to produce

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward.

Now more than ever, American Jews need independent news they can trust, with reporting driven by truth, not ideology. We serve you, not any ideological agenda.

At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse.

Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.

This is a great time to support independent Jewish journalism you rely on. Make a gift today!

—  Rachel Fishman Feddersen, Publisher and CEO

Support our mission to tell the Jewish story fully and fairly.

$90 $180

$360

Other amount