Skip To Content
JEWISH. INDEPENDENT. NONPROFIT.
Food

Blossom’s BBQ Seitan Skewers

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

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.

A message from our CEO & publisher Rachel Fishman Feddersen

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.

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.

—  Rachel Fishman Feddersen, Publisher and CEO

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

Republish This Story

Please read before republishing

We’re happy to make this story available to republish for free, unless it originated with JTA, Haaretz or another publication (as indicated on the article) and as long as you follow our guidelines. You must credit the Forward, retain our pixel and preserve our canonical link in Google search.  See our full guidelines for more information, and this guide for detail about canonical URLs.

To republish, copy the HTML by clicking on the yellow button to the right; it includes our tracking pixel, all paragraph styles and hyperlinks, the author byline and credit to the Forward. It does not include images; to avoid copyright violations, you must add them manually, following our guidelines. Please email us at [email protected], subject line “republish,” with any questions or to let us know what stories you’re picking up.

We don't support Internet Explorer

Please use Chrome, Safari, Firefox, or Edge to view this site.