Soya meat skewers (souvlaki)

Image: © Theofano Vetouli

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
  • 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
  • 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

  1. 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:

  1. 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.

  2. 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.

For serving:

  1. Serve with lemon wedges and sprinkle with a pinch of dried herbs and smoky cajun spice. Delicious!

Notes

If you are using wooden skewers, dip the skewers into water before attaching the medallions. This will prevent them from getting burned.

Courses: Main Course
Cuisines: Greek
Difficulty: Level 2 (average)
Taste: Savory
Preparation method: Barbeque
Type of dish: Meat substitute

About the author

Theofano Vetouli

Theofano Vetouli is a vegan chef and vegan cookbook author. She is developing recipes for ProVeg, she has a passion for Mediterranean cuisine and is confident that every recipe can be veganized.

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