Ingredients for 3 servings:

For the beetroot kebabs:

350 gr. raw beetroot (2 large)

270 gr. water (1 cup)

500 gr. seitan

50 gr. olive oil

20 gr. liquid smoke

10 gr. salt (1 tbsp)

2 onions

4 cloves of garlic

¼ bunch of parsley

2 tsp paprika

1 tbsp pepper

1 tbsp salt

2 liters of water

3 tbsp vegeta

3 tbsp soy sauce

For the roasted vegetables:

3 corns

6 Florina peppers

a little olive oil

For the roasted eggplants:

2 eggplants

5 tbsp olive oil

2 tbsp grape syrup

1 tbsp soy sauce

1 tsp thyme

Method:

For the beetroot kebabs:

Blend the beetroot with the water until it becomes a paste. Add all the remaining ingredients and blend until you have a dough. Transfer to a bowl, cover with plastic wrap and let it rest for 30′. Blend the onions, garlic, parsley, salt, pepper and paprika. Add the seitan and mix well until the ingredients are incorporated into the mixture. Transfer to a bowl and cover with plastic wrap. Let the mixture rest for 8 hours.

After 8 hours, take the mixture and pass it through skewers to form small kebabs.

In a large pot, add the ingredients for the broth (water, vegetables, soy sauce) and bring to a boil. Add the kebabs and boil for 30 minutes. Strain them using a colander. Grill the beetroot kebabs until they get a nice dark color. Alternatively, you can bake them in the oven, in a pan or on a griddle.

Serve them with Mayo Vegan Sauce with Smoked Chili Flakes by Condito The Green Line.

For the roasted corn:

Remove the husks and the silk from your corns. Wash under running water. Pat dry and grill them for 20 minutes. You can also use a griddle.

Serve with some olive oil, your favorite spices, and a big dollop of Mayo Vegan Sauce by Condito The Green Line.

For the Florina peppers:

Wash the Florina peppers and pat them to dry well. Roast them for 5-7 minutes on each side, while pressing to release any air from the inside.

Serve them with Mayo Vegan Sauce with Mild Mustard by Condito The Green Line.

For the roasted eggplants:

Wash the 2 eggplants and pat them to dry well. Cut them in thin, half-centimeter slices. Put them in a strainer and sprinkle them with 1 tsp of salt. Rub the salt by hand to cover all the eggplants. Let them rest for 30 minutes. Use a clean towel to press on them and release any liquid.

Roast for 5 minutes on each side, brushing them with a marinade of olive oil, parsley, grape syrup, soy sauce and thyme. Serve them with Mayo Vegan Sauce with Sun-dried Tomato & Basil by Condito The Green Line.