Sometimes our non-vegan friends assume we no longer cook anything on the grill, since we eat no meat. So, they would really be surprised to find we had “Grilled Seitan and Vegetable Kabobs” (page 314), a delightful and delicious vegan version of this normally meat based preparation. In addition to the seitan chunks, the recipe includes mushrooms, zucchini, bell pepper, and cherry tomatoes, but I think any vegetable you like grilled would also work fine. We included pearl onions, and eggplant would be another good choice. The marinade called for olive oil, but using the broth the seitan comes in makes a great substitution. We had several skewers left over, so the next day I chopped everything up into small dice and made a breakfast “hash”. Good stuff!