**Tantalize Your Taste Buds with a Culinary Adventure: Discover the Delights of Vegan Kebabs**
Journey into the realm of plant-based culinary artistry with our curated selection of vegan kebab recipes. Embark on a voyage of flavors, textures, and aromas as we unveil a symphony of delectable skewers, each bursting with vibrant colors and tantalizing tastes. From the smoky allure of grilled veggies to the succulent embrace of marinated tofu, these vegan kebabs transcend the boundaries of ordinary meals, elevating them to an extraordinary gastronomic experience. Prepare to embark on a culinary expedition that will redefine your perception of plant-based cuisine.
**Recipes within the article:**
- **Classic Veggie Kebabs:** Experience the symphony of flavors in these classic veggie kebabs, where crisp bell peppers, tender zucchini, and juicy mushrooms unite in a harmonious embrace. Grilled to perfection, they exude a smoky charm that captivates the senses.
- **Tofu Tikka Kebabs:** Embark on a culinary journey to the vibrant streets of India with these tofu tikka kebabs. Marinated in a tantalizing blend of yogurt, spices, and herbs, the tofu takes on a succulent texture and bursts with authentic Indian flavors.
- **Falafel Kebabs:** Immerse yourself in the vibrant culinary traditions of the Middle East with these falafel kebabs. Crafted from chickpeas, herbs, and spices, the falafel balls are golden-brown and crispy on the outside, yielding a tender and flavorful interior.
- **Portobello Mushroom Kebabs:** Elevate the humble portobello mushroom to new heights with these succulent kebabs. Marinated in a savory blend of herbs, garlic, and olive oil, the mushrooms transform into tender and juicy morsels that will delight your palate.
- **Tempeh Satay Kebabs:** Embark on a culinary adventure to Southeast Asia with these tempeh satay kebabs. Marinated in a rich and flavorful satay sauce, the tempeh takes on a smoky, slightly sweet, and savory character that will tantalize your taste buds.
VEGAN KEBABS
Stuffed with marinated tempeh patties and pickled cabbage, these vegan kebabs are ready in just 16 minutes. They're healthy, full of fibre and one of your five-a-day
Provided by Liberty Mendez
Categories Dinner
Time 16m
Number Of Ingredients 9
Steps:
- Slice the tempeh into 1⁄2cm thick slices. Mix 1 tbsp of the olive oil in a bowl with the paprika, oregano, a pinch of salt, crack of black pepper and 1 tbsp water. Add the tempeh, tossing to coat. Cover and leave in the fridge overnight if you can, or set aside at room temperature while you continue the recipe.
- Beat the mayonnaise with 1⁄2 tbsp water and the crushed garlic in a small bowl. Heat the flatbreads in a dry pan over a medium heat for 30 seconds on each side. Slather the garlic mayonnaise over both flatbreads and top with the pickled cabbage and half the salad leaves.
- Heat the remaining 1 tbsp oil in a large frying pan over a high heat. Fry the marinated tempeh for 2-3 mins on each side over a medium heat until crispy and browned. Pile on top of the flatbreads, fold over and serve alongside the remaining salad.
Nutrition Facts : Calories 516 calories, Fat 26 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 6 grams sugar, Fiber 10 grams fiber, Protein 19 grams protein, Sodium 0.6 milligram of sodium
VEGAN TURKISH KEBABS WITH SUMAC ONIONS AND GARLIC-DILL MAYONNAISE
These vegan ground meat kebabs are inspired by Turkish street food. The kebabs themselves can be served on their own with the garlic-dill mayonnaise, or made into wraps, or tucked into Turkish bread or pita for sandwiches, with garlic-dill mayonnaise, sumac onions and tomatoes.
Provided by J. Kenji López-Alt
Categories dinner, weekday, skewers and kebabs, main course
Time 40m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Make the sumac onions: Combine all ingredients and toss until the onion pieces are separated and well coated. (You should have about 1 1/2 cups. Sumac onions should be used the day they are made.)
- Make the garlic-dill mayonnaise: Put 18 garlic cloves in a medium pot, and cover with a couple inches of water. Bring to a boil over high heat. Continue cooking for 30 seconds. Drain garlic and allow to cool to room temperature.
- Meanwhile, mince the remaining 2 garlic cloves. In a food processor, combine blanched and raw garlic, mayonnaise and lemon juice; process until completely smooth. With the machine running, slowly drizzle in the olive oil. Transfer mixture to a bowl, stir in minced dill, and season to taste with salt and pepper. (You should have about 1 1/2 cups.)
- Make the kebabs: Combine all ingredients in a large bowl, and fold with very clean hands until fully incorporated. Divide mixture in half, then divide each half into 6 equal balls. Working on a clean cutting board, roll them into cylinders about 3/4 inch in diameter. Cut each cylinder in half to form 24 small logs.
- Cook and serve: In a large skillet over medium-high, heat oil until shimmering. Add the logs, working in batches if necessary to prevent crowding. Cook on one side until well browned, about 2 minutes. Flip and cook on second side until well browned and cooked through, another 1 1/2 minutes. (Alternatively, cook on a hot grill until lightly charred and cooked through.) Transfer to a serving plate.
- Serve with sumac onions, garlic-dill mayonnaise, cherry tomatoes, arugula, hot sauce and Turkish bread or pita.
VEGAN KEBABS WITH AVOCADO DRESSING
Pile chunks of mushrooms, peaches, courgettes and red onions onto skewers and barbecue them for a wonderful BBQ flavour. Serve with a delicious avocado dressing
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Main course, Supper, Vegetable
Time 40m
Number Of Ingredients 14
Steps:
- Mix 3 tbsp oil with the crushed garlic, chilli flakes and rosemary. Thread alternate pieces of mushroom, peach, courgette and red onion onto each skewer - you can get two pieces of everything on each. Brush the kebabs with the flavoured olive oil and season with salt and black pepper, then set aside. The kebabs can be made the day before and kept in the fridge.
- Heat the barbecue or a grill to its highest setting. Meanwhile, blitz the avocado, half the lemon juice and 50ml water to a smooth dressing and season to taste. Whisk the remaining lemon juice, remaining ½ tbsp olive oil and mustard together, then toss with the mixed rocket salad and toasted seeds.
- Barbecue or grill the skewers for 4-5 mins on each side or until cooked through and nicely charred. Pile onto a platter and serve with the avocado dressing and salad on the side.
Nutrition Facts : Calories 295 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 9 grams protein, Sodium 0.1 milligram of sodium
Tips:
- Use firm tofu. Extra firm or firm tofu will hold its shape better on the skewers and grill. If you use soft or silken tofu, it will be more likely to fall apart.
- Marinate the tofu for at least 30 minutes. This will help the tofu absorb the flavors of the marinade and make it more flavorful.
- Grill the tofu over medium heat. This will help prevent the tofu from burning.
- Baste the tofu with the marinade while grilling. This will help keep the tofu moist and flavorful.
- Serve the tofu kebabs with your favorite dipping sauce. Some good options include tzatziki sauce, hummus, or tahini sauce.
Conclusion:
Vegan kebabs are a delicious and healthy way to enjoy grilled food. They are easy to make and can be customized to your liking. With a little planning, you can make vegan kebabs that are just as flavorful and satisfying as traditional meat kebabs.
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