Vegan Kebabs
These vibrant vegan kebabs feature marinated soy curls and colorful vegetables, grilled or baked to perfection. Infused with classic Mediterranean flavors from a zesty lemon-herb marinade, they are an easy, quick, and flavorful dish for summer barbecues or any meal. Serve them with rice or potato wedges for a satisfying plant-based feast.
Instructions
- 1
Soak bamboo skewers in warm water for 10-30 minutes.
- 2
Rehydrate soy curls (8 ounce) in warm water (4 cups) for 10 minutes. Drain and squeeze out excess [water].
- 3
Whisk olive oil (0.5 cup), lemon juice (0.25 cup), water (0.25 cup), dijon mustard (2 tbsp), agave (2 tbsp), garlic (4 cloves), dried oregano (1 tsp), dried basil (1 tsp), salt (0.5 tsp), and ground black pepper (0.5 tsp) for marinade. Add large pieces of [soy curls] and [vegetables] to marinade, stir, and marinate for at least 30 minutes (4-5 hours for best results).
- 4
Thread [vegetables] and large [soy curls] pieces onto skewers.
- 5
TO GRILL: Preheat grill to 400-450°F. Grill [kebabs] for 15-20 minutes, turning every 5 minutes to char.
- 6
OVEN: Preheat oven to 450°F. Place [skewers] on a parchment-lined baking sheet. Bake for 20-25 minutes, flipping after 15 minutes.
- 7
Serve immediately.
Nutrition Facts
Per portion
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