Vegan Roasted Vegetable Kabobs

20 Jun

    Great recipe, fun and easy to make, you can customize the Kabobs with what ever your favorite veggies are! Great snack or meal. Use the instructions as a starting point but change it up to suit your appetite!

    MARINADE:

  • 1/4 cup olive oil
  • 1 Tablespoon pesto sauce*
  • 2 Tablespoons balsamic vinegar
  • 1/2 teaspoon powdered garlic, or to taste
  • 2 teaspoons minced fresh savory, or 1 tsp. dried
  • Salt and freshly ground black pepper, to taste
  • KABOBS:

  • 8 large scallions (Trim green parts off scallions, and reserve for another use. Cut white parts into 8 1-inch-long pieces.)
  • 8 ounces Italian-seasoned baked tofu, cut slab(s) into 8 equal pieces
  • 1 small zucchini,cut into 8 1-inch pieces
  • 1/2 red pepper (or yellow pepper), seeded and cut into 8 1-inch pieces
  • 16 white mushrooms, stems removed
  • 16 cherry tomatoes
  • 8 vegan “meatballs”, partially defrosted so the meatballs are “skewer-able” yet still hold their shape

  • 8 skewers

1. To make the Marinade: Combine all ingredients in a mixing bowl, and stir well to combine. Set aside.

2. To make the Kabobs: Thread vegetables and “meatballs” onto skewers, beginning and ending with mushrooms to help anchor other ingredients. Arrange skewers in baking dish, and spoon marinade over top. Turn skewers to coat, making sure that all vegetables are well covered. Set aside 30 minutes, or cover and refrigerate overnight.

3. Preheat oven to 450 degrees. Uncover kabobs, if covered and chilled, and bring to room temperature.

4. Bake kabobs about 25 minutes, or until vegetables are tender, turning once.

Serves: 4

Per Serving (excluding unknown items): 366 Calories; 20g Fat (46.9% calories from fat); 16g Protein; 34g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 174mg Sodium.

* SASSY’S VEGAN PESTO

  • 1/3 cup pine nuts
  • 1/3 cup olive oil
  • 1/3 cup water or veg broth
  • 2-3 cloves garlic
  • 1/3 cup nutritional yeast
  • 1 bunch basil
  • Sea salt and pepper, to taste

Combine in a food processor or blender until desired consistency is reached. Tweak the ingredients to your liking, if desired. Set aside. (Refrigerate leftovers for use in another dish.)

Sourced from vegweb.com

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