Grilling for Vegetarians: Seitan Negimaki

February 22, 2017

Grilling for Vegetarians: Seitan Negimaki

Most people think about hamburgers & hot dogs when someone says ‘grilling’. But that doesn’t have to always be the case. If you’re a vegetarian you can also join in the fun of grilling. We’re going to start sharing fun and easy vegetarian recipes that you can make on your Fuego. We’re starting with this recipe for Seitan Negimaki from Isa Chandra! Enjoy!

For simmering broth:
8 cups vegetable broth
6 cloves garlic, smashed
¼ fresh sliced ginger 

For the seitan:
1 ¼ cups vital wheat gluten
3 tablespoons nutritional yeast flakes
¾ cup cold water
¼ cup soy sauce

For the marinade
⅓ cup hoisin sauce
¼ cup mirin
3 tablespoons water
2 teaspoons Sriracha (plus extra for garnish)
1 teaspoon fresh ginger, microplaned or minced to a paste
1 teaspoon toasted sesame oil

2 bunches of scallions, green parts only, sliced 3 to 4 inches long
A few tablespoons toasted sesame seeds
Plain wooden toothpicks

To make the seitan:
Place all the ingredients for the simmering broth in the pot and bring to a boil. In the meantime, make the seitan.

Combine wheat gluten and nutritional yeast in a mixing bowl. Add the water and soy sauce and knead until it forms a stiffish dough, two to three minutes.

Form dough into flat log that is roughly 8 inches long and 4 inches wide.

When the broth is boiling, lower heat to a simmer and submerge the seitan. Simmer for 30 minutes, leaving the lid ajar so that steam can escape. Let it cool completely in the broth.


Once seitan is cool, start the marinade. Simply mix all ingredients together in a wide, shallow bowl.

Now, slice the seitan. You want it to be about ⅛ inch thick, but it doesn’t have to be perfectly even. Just make sure that the slice can wrap around your pinky nicely, without breaking or being unruly.

Once you have 16 slices, place them in the marinade for an hour, flipping occasionally.

Assemble and cook:

In the marinade bowl, move all the seitan to the side, and add the sliced scallions, coating them in sauce. So your bowl should be one side seitan and one side scallion, more or less.

Form the rolls on a dinner plate, to avoid mess. Take a slice of marinated seitan and place it on a dinner plate. Place 4 or 5 scallions across, so that scallions will poke out of the ends an inch or so. Now roll the seitan around the scallion, and secure it with a toothpick or two. Make sure that the toothpicks are going in the same direction, so that you’ll be able to grill them without toothpick interference.

Once rolls are formed, heat the grill over medium heat. Spray or brush grill with oil, and cook rolls until grill marks appear. I did 8 at a time, and it took about 4 minutes on my indoor cast iron grill. Use a metal spatula to get under the rolls and flip them, spraying more oil as necessary. Cook on the other side until grill marks appear.

Transfer rolls to a serving plate. When ready to serve, drizzle with leftover marinade, and some Sriracha (if you like it spicy, leave it out) and sprinkle with toasted sesame seeds. Enjoy!

Photo and Recipe from Isa Chandra

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