July 24th is National Tequila Day and I love finding (and sharing) original ways to celebrate! You don’t have to enjoy sipping cocktails or scarfing cupcakes to get excited for this recipe. I wonder if planning National Tequila Day in the height of July had to do with icy margaritas, grilling season, or if was just a brilliant coincidence.
Either way, I’ve included the perfect seitan recipe for this tequila glaze. It’s flavorful, juicy, and firm—everything you need to hold up on a hefty grill. I love using sweet potato because you don’t often see it on the grill like this and it pairs well with the seitan and the glaze. Other fun additions would be pineapple, purple sweet potatoes, or slightly under-ripe peaches.
Seitan and Sweet Potato Skewers with Apricot-Tequila Glaze (Yields 6-8 Kabobs)
Ingredients Kabobs Seitan 1 cup vital wheat gluten 1/4 cup water 2 tbsp vegetable oil 1 tbsp soy sauce 1 tbsp molasses or agave 1 tbsp tomato paste or ketchup 1 tbsp mustard 1 tbsp liquid smoke 1 vegetable bouillon cube 1 tsp salt 1 tsp smoked paprika 1 tsp garlic powder 1/2 tsp pepper 4 medium sweet potatoesToss together the dry ingredients together in a medium bowl. Separately, whisk together all the wet ingredients from the water to the bouillon cube. Slowly pour the wet mixture over the dry, stirring together. Knead for a minute in the bowl until everything looks distributed and you have a smooth ball. Wrap in foil and place in a steamer for 45 minutes. Add water to steamer whenever necessary. Allow to cool completely before removing. Unwrap and cube.



