Soya Meat Skewers (Souvlaki)

Ingredients

• 125 g soya medallions

• 750 ml vegetable broth

• 1 small beetroot raw

For the marinade

• 2 tbsp olive oil

• 2 tbsp vegan Worcestershire sauce

• 1.5 tsp yeast extract

• 1' tsp dried oregano

• 1 tsp dried thyme

• 1/2 tsp dried rosemary

• 1/2 tsp powdered juniper berries

• 1/2 tsp smoked paprika

• 1/4 tsp chilli powder

• 1/4 tsp ground black pepper

• 1 garlic clove, crushed

For serving

• lemon wedges

• pinch of dried herbs (oregano, thyme, marjoram)

• pinch of cajun spice or extra paprika

Method

Put the soya medallions and the vegetable broth in a medium-sized pot over 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.

For serving

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

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

Recipe by Theofano Vetouli