Vegan Kebabs

Kebabs can be prepared beforehand and easily transported to a BBQ. They cook quickly over an open fire or placed on a tray under a grill.
1 courgette, sliced
200 g button mushrooms
300 g pressed tofu, cut into chunks
1 red onion, cut into wedges
1 red and 1 yellow pepper, cut into chunks
6 wooden kebab sticks
1 tsp soy sauce
1 lemon, zest and juice
1 tbsp grated fresh ginger
1 small chilli, deseeded and chopped
3 tbsp olive oil
Soak six wooden kebab sticks in water for 10 minutes to help stop them burning.
Using colour and variety thread the vegetables and tofu evenly onto the sticks.
Mix all the marinade ingredients together.
Place the sticks on a tray and pour over the marinade. Allow to stand for an hour. Bast with the marinade several times.
Place each kebab on the barbeque. Cook for 10 minutes. Bast with the marinade and turn several times.
Serves 6 people. Serve hot with a salad and other barbequed items.

About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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