Vegan Inihaw Na Manok (Filipino Barbecue Chicken)

Prep Time1 30

Cook Time10

Total Time1 40

Course: Appetizers & Sides

Cuisine: Filipino

Servings: -15 skewers

Calories: 568kcal

Author: Lisa Le

227 g about 3 cups of dried Soy Curls (you could also use tofu or seitan)
1 tbsp mushroom broth seasoning optional
1/3 cup 80 mL lemon-lime soda (I used Sprite)
3 tbsp 45 mL lemon juice
3 tbsp 45 mL soy sauce
3 tbsp 45 mL vinegar
2 tbsp 30 mL packed brown sugar (we originally used 3 tbsp)
3/4 cup 186 mL banana ketchup (you could substitute regular ketchup but it would be more vinegary)
4-6 cloves 11 g garlic, peeled and minced
10-15 wooden skewers

In a large mixing bowl, rehydrate the soy curls by covering with hot water (I generally use boiling water) and season with mushroom broth seasoning. Mix carefully to get all the curls soaked in some liquid and let stand for 10 minutes.
In another large bowl, combine all the ingredients and stir until the sugar dissolves. You may need a whisk to completely incorporate the banana ketchup.
Once the soy curls have sufficiently rehydrated, drain and squeeze out as much liquid as you can.
Add the soy curls to the marinade bowl and stir well to make sure everything is well coated. Let marinate at least for 1 hour, ideally marinade overnight.

Soak wooden skewers in water for at least 10 minutes so that they don't burn the BBQ.
Turn on the BBQ and let preheat to about 400F.
Skewer the soy curls (you may need to fold the longer curls so they stay on the skewers well). Cook for about 5 minutes on each side until you get some light charring. Enjoy immediately!