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    Home » Entrees

    Vegan Kebabs

    Published: Oct 15, 2021 Updated: Oct 15, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Vegan Kebabs

    These delicious vegan kebabs are made with tofu and fresh veggies, marinated in a fabulous sauce and grilled to perfection.

    Vegan kebabs stacked up on a grill.

    You may think I’ve got my timing completely wrong with this recipe for vegan kebabs. I mean it’s October so weather is cooling down in the Northern Hemisphere and maybe you’re not exactly heading outdoors to do some outdoor grilling.

    But over here in the Southern Hemisphere things are heating up! So we are most definitely heading outdoors with our grills. I just couldn’t sit on this recipe and had to share it the moment it was ready, which just turned out to be October!

    And they work wonderfully on an indoor stovetop grill (this is how we made them for the photos) or even just in the oven, so really, they work any time of year.

    Tofu and crisp fresh veggies are marinated in the most delicious marinade sauce and the flavors complement each other so well and just really pop, creating the best vegetarian kebabs ever.

    Serve them with vegan potato salad and a vegan chickpea salad or vegan kale salad for a wonderful well rounded meal.

    Ingredients You’ll Need To Make These Kebabs:

    Photo of the ingredients needed to make vegan kebabs.

    Ingredient Notes

    • Cremini mushrooms – are also called baby bellas or portobellini mushrooms. You could also use white button mushrooms.
    • Bamboo skewers – are soaked in water first. This is super important as it prevents them from catching fire when they cook!
    • Veggies – feel free to mix and match your veggies. This recipe also works great as a ‘clean out your fridge’ recipe because you can just use what you have on hand. Other veggies (and fruits) that work well on kebabs are cherry tomatoes, pineapple, eggplant and summer squash.
    • Firm tofu – or extra firm tofu will both work great in this recipe. If you don’t want to use tofu then any veggie meats like vegan chicken or vegan steak or vegan sausages, can be cut into pieces and threaded onto your skewers.
    • Soy sauce – can be switched for tamari if you’d like this to be entirely gluten-free.
    Vegan kebabs stacked up on a grill.

    How To Make Vegan Kebabs

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Put your tofu on to press either using a tofu press, or by placing the tofu on a plate, with another plate on top of it, and then placing something heavy on top of that, like a heavy pot. Leave it to press for 30 minutes.
    Tofu pressing in a tofu press.
    • Place your bamboo skewers in a dish, pour over warm water and leave them to soak for 20 minutes.
    Two photo collage showing wooden skewers in a baking dish with water poured over the top.
    • Add all ingredients for your marinade sauce to a measuring jug and whisk together until well combined.
    Two photo collage showing ingredients for marinade sauce added to a measuring jug and whisked together.
    • Chop your veggies and when the tofu is pressed, cut it into cubes.
    • Add the chopped veggies and cubed tofu to a large mixing bowl (large enough to easily fit all your veggies and tofu).
    Two photo collage showing tofu being cut into cubes and then veggies and tofu in a mixing bowl.
    • Pour the marinade sauce over the chopped veggies and tofu and toss them gently until the veggies and tofu are well coated in the marinade sauce.
    Two photo collage showing marinade sauce being poured over veggies and tofu in mixing bowl and tossed together.
    • Start building your kebabs by threading pieces of veggies and tofu onto the skewers.
    • We assembled ours starting with bell pepper, then mushroom, tofu, zucchini, red onion, bell pepper, mushroom, tofu, zucchini, red onion and ending with bell pepper.
    • Assemble your kebabs and then place them onto a large baking tray.
    • When all the kebabs are assembled and on the baking tray, pour the remaining marinade (from the bottom of the mixing bowl) over the top of the kebabs to coat them.
    • Refrigerate for one hour.
    Two photo collage showing veggies and tofu being put onto skewers and then placed onto a baking sheet.
    • Heat a stovetop grill on medium high heat or an outdoor grill for direct, medium-high heat cooking. Lightly brush with a high smoke oil (we used sesame oil).
    • When the grill is hot, place four kebabs on the grill (or as many as can comfortably fit).
    • Cook 8-10 minutes on one side, then flip and cook them for 8-10 minutes on the other side, until the mushrooms have softened and the veggies are tender.
    • It’s okay to have some charred black lines on the veggies and tofu.
    Two photo collage showing kebabs placed on hot grill and then flipped over.
    • When the kebabs are done, use a brush to scoop some marinade sauce left behind on the baking tray and brush it onto the kebabs.
    • Repeat with the next batch.
    • If you need to keep the first batch of kebabs warm while you cook up your next batch you can do so by placing them on a baking tray in the oven on low heat.
    Brushing marinade sauce onto kebabs.

    Oven Roasted Vegan Kebabs

    If you’d prefer to bake your vegan kebabs in the oven then you can definitely do it that way instead.

    Preheat the oven to 400°F. Place the kebabs onto a parchment lined baking tray and bake them for 30 minutes or until the veggies are tender and cooked.

    Storing Tips

    If you have any leftover kebabs store them in a covered container in the fridge for 4-5 days.

    Cooked kebabs on a grill.

    More Vegan Grilling Recipes

    1. Vegan Burger
    2. Tofu Burger
    3. Portobello Steaks
    4. Tofu Steak
    5. Vegan Sausages
    6. Grilled Tofu
    Vegan kebabs stacked up on a grill.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan kebabs stacked up on a grill.

    Vegan Kebabs

    These delicious vegan kebabs are made with tofu and fresh veggies, marinated in a fabulous sauce and grilled to perfection.
    5 from 2 votes
    Print Pin Rate
    Course: Entree
    Cuisine: American, Vegan
    Diet: Vegan
    Prep Time: 30 minutes
    Cook Time: 50 minutes
    Marinating Time: 1 hour
    Total Time: 2 hours 20 minutes
    Servings: 12
    Calories: 136kcal
    Author: Alison Andrews

    Ingredients

    • 16 ounces Firm Tofu (450g) Pressed for 30 minutes
    • 5 cups Cremini Mushrooms (480g)
    • 1 Medium Red Bell Pepper
    • 1 Medium Yellow Bell Pepper
    • 6 Small Zucchini
    • 1 Medium Red Onion
    • 12 Bamboo Skewers Soaked in warm water for 20 minutes

    Marinade Sauce:

    • ⅓ cup Olive Oil (80ml)
    • ¼ cup Balsamic Vinegar (60ml)
    • 1 Tablespoon Dijon Mustard
    • 3 Tablespoons Maple Syrup
    • 1 Tablespoon Light Brown Sugar
    • 1 Tablespoon Soy Sauce
    • 1 Clove Garlic Crushed
    • 1 teaspoon Ginger Minced
    • 1 teaspoon Oregano
    • ¼ teaspoon Smoked Paprika
    • ½ teaspoon Salt
    • ¼ teaspoon Ground Black Pepper

    For Grilling:

    • Sesame Oil
    Prevent your screen from going dark

    Instructions

    • Put your tofu on to press either using a tofu press, or by placing the tofu on a plate, with another plate on top of it, and then placing something heavy on top of that, like a heavy pot. Leave it to press for 30 minutes.
    • Place your bamboo skewers in a dish, pour over warm water and leave them to soak for 20 minutes.
    • Add all ingredients for your marinade sauce to a measuring jug and whisk together until well combined.
    • Chop your veggies and when the tofu is pressed, cut it into cubes.
    • Add the chopped veggies and cubed tofu to a large mixing bowl (large enough to easily fit all your veggies and tofu).
    • Pour the marinade sauce over the chopped veggies and tofu and toss them gently until the veggies and tofu are well coated in the marinade sauce.
    • Start building your kebabs by threading pieces of veggies and tofu onto the skewers. We assembled ours starting with bell pepper, then mushroom, tofu, zucchini, red onion, bell pepper, mushroom, tofu, zucchini, red onion and ending with bell pepper.
    • Assemble your kebabs and then place them onto a large baking tray.
    • When all the kebabs are assembled and on the baking tray, pour the remaining marinade (from the bottom of the mixing bowl) over the top of the kebabs to coat them. Refrigerate for one hour.
    • Heat a stovetop grill on medium high heat or an outdoor grill for direct, medium-high heat cooking. Lightly brush with a high smoke oil (we used sesame oil).
    • When the grill is hot, place four kebabs on the grill (or as many as can comfortably fit).
    • Cook 8-10 minutes on one side, then flip and cook them for 8-10 minutes on the other side, until the mushrooms have softened and the veggies are tender. It's okay to have some charred black lines on the veggies and tofu.
    • When the kebabs are done, use a brush to scoop some marinade sauce left behind on the baking tray and brush it onto the kebabs.
    • Repeat with the next batch.

    Notes

    1. Firm tofu – or extra firm tofu will both work great in this recipe. If you don’t want to use tofu then any veggie meats like vegan chicken or vegan steak or vegan sausages, can be cut into pieces and threaded onto your skewers.
    2. Cremini mushrooms – are also called baby bellas or portobellini mushrooms. You could also use white button mushrooms.
    3. Veggies – feel free to mix and match your veggies. This recipe also works great as a ‘clean out your fridge’ recipe because you can just use what you have on hand. Other veggies (and fruits) that work well on kebabs are cherry tomatoes, pineapple, eggplant and summer squash.
    4. Bamboo skewers – are soaked in water first. This is super important as it prevents them from catching fire when they cook!
    5. Soy sauce – can be switched for tamari if you’d like this to be entirely gluten-free.
    6. Keep them warm – If you need to keep the first batch of kebabs warm while you cook up your next batch you can do so by placing them on a baking tray in the oven on low heat.
    7. Bake them in the oven: If you’d prefer to bake your vegan kebabs in the oven then you can definitely do it that way instead. Preheat the oven to 400°F. Place the kebabs onto a parchment lined baking tray and bake them for 30 minutes or until the veggies are tender and cooked.
    8. Storing: If you have any leftover kebabs store them in a covered container in the fridge for 4-5 days.

    Nutrition

    Serving: 1Kebab | Calories: 136kcal | Carbohydrates: 12g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 206mg | Potassium: 373mg | Fiber: 2g | Sugar: 8g | Vitamin A: 473IU | Vitamin C: 42mg | Calcium: 78mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Nancy Vlifford says

      September 24, 2022 at 9:55 pm

      The marinade recipe is marvelous!!!!!!

      Reply
      • Alison Andrews says

        September 26, 2022 at 10:57 am

        Thank you! So happy you liked it.

        Reply

    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

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