We don’t share many Spanish recipes on the blog, because we enjoy making international dishes. I know you guys like Spanish food, so I want to make Spanish recipes more often, like this one.
When I wasn’t a vegan, I loved pinchos morunos (we also call them pinchitos here in the south of Spain) and this vegan version is AMAZING. They’re perfect for summer (although I could eat them all year long) and also a great grilling recipe. We usually eat them with some salad, it’s a quite refreshing meal.
Traditional pinchos are placed on metal or wood skewers, but on a daily basis, I prefer to save some time and I just sautée them or cook them in my panini press (I’m obsessed with it, it’s great for oil-free cooking).
This recipe is low in fat and there are so many ways you can cook it, besides, you can also add any spices or herbs you want. The first time I made them, I also added some cayenne powder, but they were too spicy for me, so I prefer this version, but it’s up to you.
- I haven’t made this recipe using tofu, tempeh or some fake meat, so I can’t give you an alternative.
- Feel free to add your favorite herbs and spices.
- This recipe is for 2 servings, but depending on the size of your skewers, you’ll get more or less pinchos. Our pinchos morunos were quite small, so we made about 10, but if you make them bigger, you can get about 6.
Did you make this recipe?
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Vegan Pinchos Morunos (Spanish Skewers)
These vegan pinchos morunos or Spanish skewers are so easy to make. They’re low in fat, high in protein and so tasty. You need to try them!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2
- 8 oz seitan (250 g)
- 1 tbsp lemon juice
- 1/2 tsp cumin powder
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/4 tsp turmeric powder
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- Cut the seitan into 1 inch cubes (2.5 cm).
- Put the seitan cubes in a bowl with the rest of the ingredients and mix with your hands until well combined.
- Now you can cook the seitan or marinate it for at least one hour, better overnight. This way it will have a more intense flavor.
- Traditional pinchos morunos are placed on metal or wood skewers, but it’s not necessary, you choose.
- We cooked our pinchos in a panini press and didn’t add any oil, but you can cook them any way you want (sautée them in a frying pan with a little bit of oil, bake them, grill them or whatever).
- Cook until all the sides of the pinchos are golden brown.
- Store in a sealed container in the fridge for up to 5 days.
- Serving Size: 1/2 of the recipe
- Calories: 161
- Sugar: 2.8 g
- Sodium: 403.4 mg
- Fat: 2.7 g
- Carbohydrates: 7.1 g
- Fiber: 1.8 g
- Protein: 26.7 g