Go Back
Vegan kebabs stacked up on a grill.
Print Recipe
5 from 4 votes

Vegan Kebabs

These delicious vegan kebabs are made with tofu and fresh veggies, marinated in a fabulous sauce and grilled to perfection.
Prep Time30 minutes
Cook Time50 minutes
Marinating Time1 hour
Total Time2 hours 20 minutes
Course: Entree
Cuisine: American, Vegan
Diet: Vegan
Servings: 12
Calories: 136kcal

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:

For Grilling:

  • Sesame Oil

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