Recipes / Veganism

Meat-Free Monday Recipe: BBQ Veggie Kebabs

Happy 4th of July, Everyone!!  It’s time for fireworks, flags, parades and perhaps a bad (yet awesome) movie with Will Smith and Bill Pullman giving a rousing speech about our independence.  But for me, it’s all about the food.  Most people spend the day relaxing at barbeques.  Now, I might not be able to grill (thank you, apartment city living!) as I don’t have any outdoor space to call my own.  But that doesn’t mean I can’t improvise (using my broiler instead) and whip up a mean BBQ sauce.

With this easy sauce, you’ll wonder why you ever bought prepared BBQ sauce.  Starting with a rich tomato base, maple syrup adds a sweet, smoky undercurrent while apple cider vinegar imparts a sweet, tart tang.  Salty soy sauce balances the sweetness.  Cumin, chili powder and Tabasco sauce provide depth of flavor with heat and spice.  With tender veggies and a tangy BBQ marinade, you’ll taste summer in every bite.

BBQ Tofu

4 portabella mushroom caps
2 yellow summer squashes
2 zucchinis
2/3 cups tomato paste
1/2 cup pure organic maple syrup
6 tablespoons apple cider vinegar
6 tablespoons soy sauce
1/2 teaspoon chili powder
1/2 teaspoon cumin, dried
1/4 teaspoon cayenne, dried
1/8-1/4 teaspoon Tabasco sauce

Directions:

1. Slice portabella caps, squash and zucchini.  Set aside.

2. In food processor or blender, combine tomato paste, maple syrup, apple cider vinegar, soy sauce, chili powder, cumin, cayenne and Tabasco.  Blend until smooth.

3. Place veggies in a sealed container, pouring BBQ sauce over them, covering every inch.  Cover and marinate for at least 1 hour.

4. Turn on broiler.  Place cubes of vegetables on bamboo skewer one at a time, alternating veggies.

5. Place veggie kebabs directly on the top rack in the oven.  Place a pan underneath to catch drippings.  Broil for 5-10 minutes.

Serves 3-4

Bon appetit!

And for more 4th of July recipes, check out my post on vegan potato salad and vegan strawberry cupcakes.

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