Vegan Grilled Kebab Skewers on a small plate with more visible on a platter in the background
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Vegan Grilled Kebab Skewers

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I am bringing you an awesome BBQ-related dish today – Vegan Grilled Kebab Skewers. These little gems are not only super delicious, but they are also a super-easy way to add some extra veggies to your BBQ adventures! I recently did them for friends and they loved them 🥰. It is also the first time that I have shot in my garden this year. I thought it is quite fitting, especially given that BBQs are typically eaten outside 😉.

Vegan Grilled Kebab Skewers on a grill platter after grilling

For this dish, I have chosen veggies that become soft but still remain taste and flavorful. The tempeh then adds a really nice bite to the skewers. All of it is basked in a wonderful, flavorful sauce, which is a bit Asian-inspired: Garlic and ginger marry miso and tamari. I promise you – it is absolutely delish!!

Vegan Grilled Kebab Skewers on a grill platter photographed from above

I also realized that there are some other BBQ recipes on the blog you can pair this one with perfectly. My Homemade BBQ Sauce is an absolute favorite in our household and always gets re-made the minute we are out. We absolutely dipped the skewers into it once we ate after the shoot. I also adore this Easy Purple Coleslaw, which would go really nicely with this. Oh – and why not have some Plum Crumble for dessert 😉?!

Vegan Grilled Kebab Skewers photographed up close from a side angle

Why are these Vegan Grilled Kebab Skewers good for you?

Tempeh

Not a lot of people know what Tempeh is, and a lot of people think of tofu in the first instance. Tempeh is completely different both in terms of its texture (a lot firmer and less “chewy”), and taste (slightly nutty). Tempeh are fermented soybeans that are pressed together. When you receive your Tempeh, you will notice a white “fuzziness” surrounding it. This white fuzziness is mold, which is a byproduct of the fermentation process. Do not be discouraged though, not all mold is bad (certain cheeses also undergo a fermentation process), and in the case of fermented foods, it is actually a good thing. Fermentation, in general, creates a higher bioavailability of food, making it easier to digest and also oftentimes increasing its nutrient density.

Vegan Grilled Kebab Skewers photographed up close

Tempeh is a complete source of protein, making it an excellent choice for vegans and vegetarians alike. It is also a rich source of Iron and Calcium. Just a slight “word of caution” on soy in general. Please remember that in the US soybeans are usually genetically modified. Whereas no one fully understands the potential later health implications this may have on our bodies, there is a likelihood that our bodies will not recognize the chemicals and start to attack them, which in turn could cause havoc on our bodies. If possible, I recommend buying soy foods organic and avoiding highly processed soy foods (e.g. soy isolate).

One Vegan Grilled Kebab Skewers being taken down with a fork onto a plate

Mushrooms

Not a food that we talk often-enough on the blog – Mushrooms. Mushrooms are technically neither a vegetable nor a fruit. They belong to a category of their own right: Fungi. Their nutritional profile is spectacular though and they are a great source of antioxidants, and also provide anti-inflammatory benefits. Mushrooms contain something called “ergothioneine”. It is an amino acid, which has been shown to provide antioxidant benefits, but in animal studies have also been shown to combat chronic oxidative stress. Ergothioneine may protect our immune cells from oxidative damage. From an anti-inflammatory perspective, mushrooms have been shown to reduce inflammatory cell signaling. They may stimulate immune functioning, especially in our digestive tract. Last but not least, mushrooms are a great source of selenium. Considered a trace mineral, in mushrooms it helps to make special proteins and supports the prevention of cell damage.

Vegan Grilled Kebab Skewer parts on a plate

How can I adjust these Vegan Grilled Kebab Skewers to my dietary requirements?

These Vegan Grilled Kebab Skewers are vegetarian, vegan, gluten-free, and nut-free. Technically, soy is not allowed on a paleo diet. If you would like to make this recipe paleo, I would recommend replacing the tempeh with your protein of choice (e.g. chicken), and the tamari with coconut aminos. Technically miso is also not allowed, but a lot of people on the paleo diet embrace it for their health benefits.

And there you have it for this week! If you are now in dire need of more recipes with either miso, or tempeh… why not give my Wild Rice Salad with Roasted Butternut Squash, my Creamy Beetroot Pasta, or my Vegetarian Spaghetti Carbonara (that recipe is an absolute hit and you should try it anyway 😉). As always, please let me know how you get on and how you are liking the recipe! You can leave me a comment below, and/or a starred review. Happy BBQ’ing 🤗!

Vegan Grilled Kebab Skewers

5 from 1 vote
Recipe by Ann Robejsek Course: MainCuisine: Vegan grillingDifficulty: Easy
Skewers

11

servings
Prep time

30

minutes
BBQ time

20

minutes
Fridge time

4 – 6

hours

These Vegan Grilled Kebab Skewers are super flavorful and add absolute deliciousness (and extra veggies) to your BBQ!

Ingredients

  • For the skewers
  • 3 small to medium-sized red onions

  • 6 (cremini) mushrooms

  • 1 large yellow bell pepper

  • 200 gr. tempeh

  • 11 – 12 thin BBQ skewers

  • For the sauce
  • 2 garlic cloves

  • 1 knob of ginger (ca. 2 cm or so)

  • 6 tbsp tamari

  • 6 tbsp olive oil

  • 2 tbsp miso paste

  • 4 tbsp maple syrup

  • Â― tsp salt

  • pepper to taste

How to

  • For the skewers
  • Peel the onions and cut them into eight even pieces (first half them, then quarter them, then cut once more in the middle). Wash and de-stem the mushrooms and cut them into four pieces per mushroom. Wash and de-seed the yellow bell pepper and cut into as many little squares as possible. Cut the tempeh into even square pieces as well (mine was round, so again I used fourths). Be sure to leave the tempeh a bit on the thicker side, else it may break once you assemble the skewers
  • Assemble the skewers. I started with one piece of onion, followed by tempeh, and yellow pepper. I did this twice and “closed” the skewer with a piece of yellow pepper. Repeat until your ingredients are gone. Add to a shallow BBQ dish, I recommend a dish where you can already grill them in
  • For the sauce
  • Peel the garlic and wash the ginger. Now, add all of the sauce ingredients to a blender and blend on high until super smooth
  • To assemble the Vegan Grilled Kebab Skewers
  • Add the sauce onto the skewers. I used a pastry or basing brush for it and it worked like a charm. Be sure to also turn the skewers around a little so that they are “sauced” from all sides. Do not worry about sauce potentially pooling at the bottom. This will only add to the deliciousness. Once done, set aside in the fridge and let marinate for up to 12 hours, but I would recommend giving it at least 4 – 6 hours
  • Add the Vegan Grilled BBQ Skewers, in the BBQ dish, to your grill. Grill over medium heat and turn regularly. You want the veggies to be softened but not necessarily charred. That way you have all the flavor in the final skewers! Enjoy!

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