Vegan Kebabs

Vegan Kebabs Recipe

By Loving It Vegan

🔪Prep Time: 30 minutes

👩‍🍳Cook Time: 50 minutes


▢ 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


1Put 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.

2Place your bamboo skewers in a dish, pour over warm water and leave them to soak for 20 minutes.

3Add all ingredients for your marinade sauce to a measuring jug and whisk together until well combined.

4Chop your veggies and when the tofu is pressed, cut it into cubes.

5Add the chopped veggies and cubed tofu to a large mixing bowl (large enough to easily fit all your veggies and tofu).

6Pour 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.

7Start 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.

8Assemble your kebabs and then place them onto a large baking tray.

9When 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.

10Heat 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).

11When the grill is hot, place four kebabs on the grill (or as many as can comfortably fit).

12Cook 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.

13When the kebabs are done, use a brush to scoop some marinade sauce left behind on the baking tray and brush it onto the kebabs.

14Repeat with the next batch.

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