Soya meat skewers (souvlaki)

These vegan Greek souvlaki skewers are made from soya chunks. The meaty texture and the tasteful marinade make the soya chunks perfect for juicy, grilled skewers.

Preparation Time: 20 minutes
Cooking Time: 15 minutes
Waiting time: 1 hour 30 minutes
Total Time: 2 hours 5 minutes

Ingredients

Servings: 4

125 g

soya medallions
750 ml

vegetable broth
1

small beetroot raw

For the marinade:

2 tbsp

olive oil
2 tbsp

vegan Worcestershire sauce
1½ tsp

yeast extract
1 tsp

dried oregano
1 tsp

dried thyme
½ tsp

dried rosemary
½ tsp

powdered juniper berries
½ tsp

smoked paprika
¼ tsp

chilli powder
¼ tsp

ground black pepper
1

garlic clove, crushed

For serving:

Lemon wedges
Pinch of dried herbs (oregano, thyme, marjoram)
Pinch of cajun spice or some extra paprika

Instructions

Put the soya medallions and the vegetable broth in a medium-sized pot over a medium-low heat. Peel the beetroot and add it to the pot. Let simmer for about 15 minutes, until the soya meat is tender. Remove from the stove and let cool. Then strain the soya chunks and press them firmly to drain the water.

For the marinade:

Put all the marinade ingredients into a container and mix well. Then dip each soya medallion in the marinade, making sure that they are all thoroughly covered. Mix well, and let them marinate in the container for at least an hour.
Once properly marinated, the medallions are ready to grill. Put them on skewers (4-5 per skewer depending on size), brush them with a bit of extra oil and grill them for 3-4 minutes, until they have a nice brown crust and slight grill marks.