Could you tell that these grill flares are purely plant based?
Last year, at a friend’s BBQ, my vegan grill flares were much more popular than the non vegan ones on a different grill. If that happens, when you are surrounded by meat eaters, you know, you’ve done everything right!
My grill flares are made in three steps and with quite a lot of spices. I really love them hearty and spicy, with a mixture of crispy and juicy, as well as a slight hint of a smoky-caramel note. So, every step is worth it! Try for yourself!

Ingredients for 10 grill flares:

1,5 cups vital wheat gluten
1 tbsp gram flour (chick pea flour, garbanzo flour)
1 tsp yeast flakes
1 tsp liquid smoke
1 tbsp tomato puree
1 tbsp soy sauce
1 tsp tahini
1 tbsp olive oil
1/2 cup water

2 tsp onion powder
1 tsp garlic powder
1 tsp coriander, ground
2 tbsp salt
1 tbsp paprika
1 tbsp sugar
2 tsp rosemary
1 tsp mustard seeds, ground
1 tsp cayenne pepper
1/2 tsp cinnamon

1/2 cup vegan bbq sauce
1 tbsp maple syrup
1/4 cup malt beer (German non alcoholic malt soda, you can replace it with a malty craft beer)
1/2 tsp liquid smoke
1 tsp sweet mustard
2 cloves of garlic, finely minced
1/2 tsp salt
2 tbsp paprika
1 tsp pepper, black, ground
1 tbsp roasted sesame oil
2 pinches cayenne pepper
1 tbsp vegan teriyake sauce
1 cup oil

10 wooden skewers


Soak the wooden skewers in water for about 30 minutes. That prevents them from burning too easy.

For the grill flare’s meat, mix all the dry ingredients together and stir the liquid ones together separately. Add 3/4 of the liquid to the spiced vital wheat gluten and knead the liquid in with your hands. It should be a firm, chewy dough without dry spots. If necessary, gradually knead in more of the liquid. If the dough becomes too soft, knead in a little more vital wheat gluten.

Mix together all ingredients.

Mix together all ingredients.

Cut the meat into 10 parts and knead them into stripes. These should be as long and thin as possible. If necessary, roll them out briefly with a kitchen roll. Form long sausages with your hands. Turn each of the stripes in the seasoning rub.
Take a skewer and wrap a stripe around it, sticking it through the ends, so it does not come off again. Do the same with the other seitan stripes.

Soak the grill flares in the marinade for at least two hours or over night. You can leave them in the fridge like this for a couple of days also. Or freeze them inside the marinade.
They turn out best on a coal grill. Be careful, they burn easily.


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Grill flares - a must have at the bbq!
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