Comments on: Tamarind Seitan Kabobs

By: Vegan Ingredient Spotlight: Tamarind, How to Use Pods, Paste, and Concentrate Plus Recipes – Eat Drink Better

Mon, 11 Oct 2010 10:35:36 +0000

[...] Tamarind Seitan Kabobs [...]

By: Bonzai Barbecue: The Vegan Recipe Roundup | Bonzai Aphrodite

Bonzai Barbecue: The Vegan Recipe Roundup | Bonzai Aphrodite — Thu, 24 Jun 2010 22:48:26 +0000

[...] Seitan is great for grilling because it really holds up well. If you ever loved barbeque ribs, you’ve gotta try SusanV’s Barbecued Seitan Ribz. If you prefer your seitan skewered, Vegan Yum*Yum has a lovely looking Tamarind Seitan Kabob. [...]

By: Jane

Jane — Sun, 28 Feb 2010 13:37:12 +0000

The tamarind flavor intrigues me a lot, I like the sour flavor and I think my friends would love to try this dish. I never tried using tamarind flavor so I’m somewhat excited about how it will end up tasting. I guess I’m gonna use variety of veggies on this but the broccoli looks great. I think carrots and some bell pepper would be great. Thanks for sharing a wonderful recipe.

By: danielle

danielle — Thu, 04 Feb 2010 17:52:47 +0000

Random Q: I have been looking for a hearty beef-like stew and I am so new to the vegan movement :) Could I use this recipe for your cubes in a stew? Has anyone tried it? Would it work? I guess I should just try it! Love your recipes BTW!!!

By: lauren

lauren — Mon, 26 Oct 2009 13:19:56 +0000

… that’s a “1-inch” block of pulp.

By: lauren

lauren — Mon, 26 Oct 2009 13:18:15 +0000

I cook a lot of SE Asian and indian foods. I used to use the concentrate, preferring the convenience over tamarind pulp (which comes in a block and has to be processed with hot water). But once I tried the pulp and discovered what an entirely different flavor it has–I never went back to the concentrate. The concentrate has a dark, bitter, molasses-y taste, while freshly-made “thick tamarind juice” has a tart, fruity flavor. All you do is take a 1″ block of the pulp and pour over 1 cup of boiling water. Let it sit for 15 minutes or so, until cool enough to immerse your hand, and then squeeze and massage the pulp until it’s as dissolved as possible. Let sit another 15 minutes to thicken and then strain out the seeds.

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By: Frau in Canada

Frau in Canada — Mon, 10 Nov 2008 02:00:44 +0000

This was awesome! I couldn’t find any agave nectar, however in Canada we have lots of maple syrup so I used that instead. I loved being able to have ready-to-eat seitan in 10 mins. All of the other recipes I have used get you to make this big seitan log and cook it for an hour. The other thing I really liked about your recipe is that the seitan chunks were very tasty. Again comparing to other recipes the broth has been more flavourful than the seitan. Great job!

By: Healthy Vegan Diet Menu Guide

Healthy Vegan Diet Menu Guide — Sat, 01 Nov 2008 04:46:01 +0000

Who would ever think that it was seitan? Looks great!

By: Tucson Bass Player

Tucson Bass Player — Tue, 28 Oct 2008 04:21:19 +0000

I can’t wait to try the sauce suggestions. I am weak in that department.

Great Post!