Seitan, crimini mushrooms, cherry tomatoes, and red onion marinate for thirty minutes in a shoyu, lemon, and brown rice syrup blend, then thread onto skewers for a hot griddle grill alongside turmeric-golden brown rice.
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Soak 25 skewers in cold water for 30 minutes .
In large bowl, combine seitan, onions, mushrooms, and cherry tomatoes with marinade ingredients for 30 minutes . Strain seitan and vegetables from marinade, but reserve marinade to make sauce (step 5).
Heat griddle . Make skewers with 2 pieces seitan, 2 pieces mushrooms, 2 pieces tomato, and red onion, alternating seitan and vegetables.
kebabs 3-5 minutes on each side or until marks appear. Set aside.
Bring marinade to . Whisk in kuzu slurry, stirring constantly, until marinade thickens to sauce consistency (approximately 5 minutes ).
Serve atop or alongside Yellow Rice. Pour marinade sauce over kebabs or serve alongside.
In 2 1/2 quart pot, combine rice, water, salt, and turmeric. Bring rice to , cover pot, reduce heat, and for approximately 40-50 minutes or until all water is absorbed.
Remove rice from heat, and set rice aside covered to 10 minutes more.
Fluff rice lightly with fork. Add parsley and mix to combine. Serve alongside or underneath Seitan Kebabs.
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