3-4 Tbsp of Olive Oil, enough to coat the front and back of the Seitan.
Pre-heat the oven to 160°c Fan/ 180°c/ Gas Mark 4. Grease a flat baking tray. Set to one side.
Leave five 20cm long bamboo skewers in water to soak. This is to prevent them burning too badly whilst grilling.
Dissolve half a vegetable stock cube in recently boiled water, then stir in the peanut butter and the soy sauce.
Put all the dry ingredients into a large mixing bowl.
Then using a large fork gradually add the stock-peanut-butter liquid and stir this until you have mostly combined the ingredients into a loose dough.
Using your hands knead the dough until all the vital wheat gluten has combined. Work quickly and do not over-work the dough.
Spread the dough roughly across the greased baking tray. Coat with olive oil on both sides. Then using a sharp knife (use a plastic knife if using a non-stick tray) score the seitan into kebab-sized pieces.
Bake in the centre of the oven for 25-35 minutes until crispy and brown on the outside, but with a little give when you press on them.
Remove from the oven and allow to cool just enough for you to handle them Break the seitan into pieces and thread onto the skewers.
Liberally brush each kebab with the barbecue sauce on both sides.
Place under the grill for 5-10 minutes on both sides or until the sauce achieves a charred look on the tops of the seitan.
Serve straight away with extra BBQ sauce alongside a quinoa, cous cous or pasta salad.
Please note that these are made from wheat gluten.
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