Ingredients
For the skewers:
10 skewers (wooden or metal)
200g smoked tofu
200g plain tempeh
2 onions, cut into chunks
½ a zucchini, sliced
1 bell pepper, cut into chunks
20 cherry tomatoes
10 mushrooms
For the vegetable marinade:
100ml olive oil
Juice of half a lemon
2 cloves of garlic, finely chopped
1 tsp date syrup
1 tbsp oregano, finely chopped
1 tbsp thyme, finely chopped
1 tbsp rosemary, finely chopped
¼ tsp cumin, ground
¼ tsp chili powder
For the tofu and tempeh marinade:
50ml soy sauce
120ml barbecue sauce or burger relish
50ml apple cider vinegar
2 tbsp cane sugar
1 tbsp sesame oil
1 tbsp sunflower oil
1 clove of garlic, finely chopped
½ tsp smoked paprika
For the vegan herb aioli:
100ml soy drink
Juice of half a lemon
2 cloves of garlic, finely chopped
100ml rapeseed oil
50ml olive oil
½ tsp mustard, medium hot
Salt
1/3 bunch parsley, finely chopped
1/3 bunch chives, finely chopped
From our assortment
INSTRUCTIONS
1. Chop the smoked tofu and tempeh into bite-sized pieces, and place in a bowl.
2. Mix together the ingredients for the marinade, and pour into the bowl. Stir well, and leave to steep.
3. Place the veg in a bowl as well, mix with the vegetable marinade, and leave to marinate.
4. In the meantime, prepare the herb aioli. Mix all the ingredients together, stir in the herbs, and chill until it’s time to serve.
5. Now place pieces of veg, tofu and tempeh on the skewers, alternating as you go.
6. Cook in a griddle pan or on the grill from all sides until the vegetables are cooked.
