Grilled seitan cubes roast in a bold puree of dried mango, tomato paste, smoked paprika, cumin, fennel, and turmeric until the sauce clings, then pair with purple pearl onions and a fresh mango-cilantro coulis.
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Heat oven to 350°F. Heat griddle . Toss seitan with oil in small bowl. seitan on all sides and set aside. When cool, cut seitan into 1/2-inch pieces (approximately 50). Set aside.
In food processor, puree mango, tomato paste, agave, vinegar, Worcestershire sauce, paprika, cumin, fennel, turmeric, and salt, adding apple juice a bit at a time. Mixture should have thick, sauce-like consistency. If more liquid is needed, use reserved mango soaking liquid.
Transfer sauce from food processor to half-hotel pan. Add seitan and in oven approximately 15 minutes , stirring occasionally, until much of sauce is absorbed.
In 2 1/2 quart pot, bring 1 quart water to with 1/2 teaspoon sea salt. Prepare an ice bath. Blanch pearl onions for one minute, shock in ice water, and drain. Remove onion skins and toss onions in small bowl with vinegar. pearl onions until slightly charred. Set aside.
Dice mango into 25-30 half-inch pieces. Reserve mango scraped from pit and other unused cubes for mango coulis.
Place seitan on skewer followed by red onion and mango. Repeat sequence, finishing with one more piece of seitan, mango, and pearl onion.
Transfer leftover mango meat to blender. Add pinch of sea salt and splash of hot sauce. Blend mango mixture with leftover dried mango soaking liquid until smooth consistency is achieved.
Reheat skewers on sheet tray in oven and garnish with mango coulis and cilantro.
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