Today's recipe is one that I found in the fabulous book, Vegan Fire and Spice by Robin Robertson, called "Spicy Skewered Vegetable Kebabs". I have made some changes with the quantities etc, so I hope you enjoy my interpretation.
Note: The original recipe calls for rapeseed oil in the marinade, but I left this out, not because I'm a culinary genius, but because I forgot! However, the marinade still infused with the veggies extremely well, and the kebabs weren't at all dry. So, if you want a low-fat option, go ahead and omit the oil.
Ingredients
- 1/2 Courgette
- 3 mushrooms, halved
- 4 vegan prawns, defrosted (the same I used in this post)
- Half a red onion
- 1 orange/red pepper
- 3 cloves garlic
- Juice of 1 lemon
- Spices: ground coriander, ground cumin, cayenne pepper (1/4 tsp each)
- 1/4 tsp salt
Makes 4 skewers
Calories: 42 calories per skewer approx
Method
- If using wooden skewers, soak them in water for 30 mins before cooking to prevent burning.
- Peel and crush the garlic. In a mixing bowl, combine the crushed garlic with the lemon juice, ground cumin, ground coriander, cayenne pepper and salt. Set aside.
- Chop your veggies into bitesize pieces. Put these and the prawns in the bowl with the marinade and coat thoroughly with the marinade. Leave the marinade to soak in with occasional stirring.
- Arrange your veggies and prawns on the soaked skewers in the most attractive way you can. Pop on a baking tray and bake at Gas Mark 6 for 20 - 25 mins or until the veggies are tender.
The Result
I served up my skewers with brown rice which I flavoured with a tablespoon of sesame oil. The vegetables are tender, and the mushrooms and prawns soaked up the marinade especially well. I didn't miss the oil at all - nothing was dried out and it all went down well.
I can't recommend the recipe book where this came from enough, it's full of fantastic recipes for vegans with a passion for flavour!
Hope you enjoy it!
Callum
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