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What are Vegan Kebabs made of?

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  • Author: EsmeSalon.com
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 36 Kebabs 1x
  • Diet: Vegan

Description

Do you say Vegan kebob or kebabs? Either way, it’s all the same, so enjoy these fantastic Vegan ones! I now always make this one when we have our Vegan Family members over and it’s a hit with all.


Ingredients

Units Scale
  • 12 Beyond Sausages (4 per packet) and I used 12 sausages (cut into 6 pieces each) so I made 36 skewers, 2 pieces per skewer
  • 36 white small button mushrooms (the smallest ones you can find, or cut in 1/2 depending on size), 1 per skewer although I prefer not to cut them as it’s more difficult to add a cut mushroom to a skewer.
  • 36 pearl white Onion (the smallest ones you can find), 1 per skewer although I prefer not to cut them as it’s more difficult to add a cut onion to a skewer.
  • 12 peppers (red, yellow and orange = 4 each)
  • 2 Zucchini (cut in 1/2-inch wheels), you will need 36 pieces
  • Butternut head, only use the long stem of the butternut (not the ball part) and cut the long stem into quarters. Cut in 1/2-inch pieces, you will need 36 pieces.
  • 1 block tofu. Slice the entire block up into cubes, you will need 36 pieces.

Marinade/Sauce


Instructions

Vegan Kebabs

  1. Use nice, good-quality thin wooden skewers.
  2. Soak the skewers in water for a minimum of 30 minutes, to prevent them from burning.
  3. Try to make sure that all your cubes of veggies are sort of the same size to make it easier to cook and have them all done at the same time.
  4. Cut, wash, and prepare all veggies, and to make it easier, place each in a separate bowl in the right sequence/order you intend to place them on the skewer, that way you will not miss an ingredient.
  5. I usually start with i.e., red pepper then continue to add one of each of the other ingredients, and end with red pepper.
  6. Fill the skewer with the ingredients but keep some of the skewers unused at the ends as it’s easier to pick them up by the skewer when you BBQ!
  7. Heat up the BBQ and when ready transfer skewers onto the BBQ.
  8. Brush the remaining sauce over the skewers as you BBQ.
  9. Continue to turn the skewers as needed and apply more marinade/sauce with a kitchen brush.
  10. Cook until fully cooked to your liking
  11. Take off the grill and serve with a salad.

Sauce

  1. Mix all the sauce ingredients and keep aside and pour over the kebab/kebob once all done and on the skewers.

TIPS

  1. You may wish to blanch the butternut and onions, just to make sure they are fully cooked when served as they tend to take longer on the BBQ than the veggies and sausage.
  2. Do not fully thaw the sausage as it does go very soft and you will find it more difficult to place it on the skewer. I took the sausage out of the freezer when I started to gather all the ingredients and by the time that I had to add them to the skewer, it was still semi-frozen which is perfect.
  3. I prepared the sauce and the skewers the day prior to the BBQ and left them all in a plastic container with a sealable lid. The reason for this is, that you need to get all the skewers nicely covered with the sauce, so it’s easy to just gently flip the container with the skewers and the sauce and roll it lightly around and you will get the sauce nicely all over the skewers. Do this at least 5-6 times.


Nutrition

  • Serving Size: 2
  • Calories: 111
  • Sugar: 9
  • Sodium: 298
  • Fat: 4
  • Saturated Fat: 1
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 17
  • Fiber: 2
  • Protein: 4
  • Cholesterol: 0
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