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Vegan Kebabs

This is a veganised version of Parsnip-Pepper Kebabs from the New Vegetables on your Barbecue cookbook.


2 red peppers, cut into 8 squares each and blanched
12 pickling onions, peeled and cooked in boiling water until tender
2 medium sized courgettes, cut into 3 cm slices and blanched
2 medium sized parsnips, cut into 4 cm chunks and boiled

For the marinade:
5 tbsp soy sauce
6 tbsp sherry
2 tbsp sunflower oil
1 clove garlic chopped
2 tbsp brown sugar
2 cm piece of fresh ginger chopped
half teaspoon dried mustard powder



Thread the vegetables onto 4 skewers. Mix the marinade ingredients together.

Brush the marinade over the kebabs and cook on the barbecue. Keep basting the kebabs generously with the marinade during cooking, until all the marinade has gone.


Ideally marinade the kebabs for an hour or so before cooking.

Try Banana Kebabs with Peanut Sauce too.