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Peppery Seitan “Chicken” Skewers with Fresh Corn & Ranch Dip

  • Author: Liv B
  • Total Time: 1 hour 15 min
  • Yield: 4 servings


Peppery paprika-rubbed seitan “chicken”, grilled and served with fresh corn on the cob and a cool ranch dip to balance it all out.


Seitan “Chicken”:

  • 1 cup vital wheat gluten
  • 1 tbsp nutritional yeast
  • 1 tbsp chickpea flour
  • 1 cup vegan chicken broth or vegetable broth
  • 3 cups vegan chicken broth or vegetable broth
  • 4 bamboo skewers
  • 1 cup BBQ sauce (for basting)

Paprika Rub:

  • 2 tsp paprika
  • 1 tsp dried ground sage
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/4 tsp salt

Ranch Dip (see notes):

  • 1 cup raw cashews (or sunflower seeds)
  • 1/2 cup water
  • 1 tbsp dried parsley
  • 2 tsp dried dill
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tbsp apple cider vinegar
  • 1 tsp salt
  • 2 tbsp finely chopped green onion


  • 4 cobs of corn, husked, then halved
  • vegan butter
  • salt and pepper to taste


  1. Whisk together seitan dry ingredients until combined. Add 1 cup broth and stir until it forms a dough ball.
  2. Knead a few times with your hands until dough has no dry spots.
  3. Add 3 cups of broth to instant pot. Divide seitan into 16 chunks and add to pot. Cook on “manual” for 15 minutes. Once it is done, quick release steam.
  4. Meanwhile, whisk together paprika rub ingredients. When seitan is done, drain and let dry a few minutes. Toss in the mixture until coated. Skewer 4 pieces of seitan onto each bamboo skewer. Brush each with a layer of BBQ sauce. I use a silicone basting brush for this, but you can use the back of a spoon too.
  5. In a high speed blender, blend all ranch ingredients except for the green onion, until smooth. Pour into a serving dish, add the green onion and stir to combine.
  6. Grill: You can either BBQ the seitan until desired crispness, or you can use a frying pan or panini press to sear it and get a nice crispy coating/grill marks. It is already fully cooked, so you can get creative with how to want to “grill” it.
  7. Corn: Boil in a large pot for about 8 minutes or until cooked. Drain. Serve with vegan butter and salt and pepper.
  8. Serve! Each serving gets a skewer, two halves of corn and as much ranch as you like :).


If you don’t have a high speed blender or food processor, simply boil the cashews for 10 minutes to soften them before blending so they blend easier.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes

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