Vegan Kabobs
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Our family loves these vegan kabobs on either the bbq or an open fire. We often prepare them beforehand and then take them with us on the boat when we go camping or for an evening picnic on a neighbouring island. With abundant garden veggies, these kabobs are absolutely delicious, and gorgeous to look at too! Our Gathering Place Canadian Italian Spice and Antarctic Pure Sea Salt are key parts of the marinade.
Ingredients
2 medium onions (red or yellow)
3 peppers (1 each of red, yellow and orange if possible)
250g button mushrooms
3 baby zucchinis (or one medium size)
1 block extra firm tofu chunks (our fave is Victoria-based Green Cuisine)
.25kg cherry or grape tomatoes (optional)
Snap peas, brussel sprouts, potatoes* or carrots* (all optional)
1 cup olive oil
½ cup Braggs Liquid Aminos or tamari
½ cup apple cider vinegar
½ cup lemon juice
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2 tbs Gathering Place Antarctic Pure Sea Salt
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2 tsp Gathering Place Black Pepper
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2 tbs Gathering Place Italian Spice (or our Poultry Spice is great too)
Marinade
Directions
Cut all the veg into skewer-sized chunks (3cm by 3cm roughly). For the onion, separate the layers before cutting for uniform sized pieces. If you use button mushrooms, they can be skewered whole. Try any other veggies that will cook at the same rate as the ones listed above. If you use carrots or baby potatoes, par boil them prior to marinating.
Stir the veggies to coat in marinade as often as you remember and leave soaking for a few hours, or overnight in the fridge. Soak your kabob skewers in water for a half hour before skewering. Grab a friend or some family members and get them to skewer with you…it’s fun to play with colours and textures and they end up looking so pretty. Cook them for roughly 10 minutes on each side on a BBQ or open fire on a grill. Of course they could be grilled in the oven, but best eaten outdoors! Enjoy!