A BBQ is a great opportunity to socialise and relax. Vegan options don’t need to be limited. Food manufacturers now have many ready-made options available, with a wide variety of burgers and sausages. Softer vegetable burgers are usually easier to cook under a conventional grill or oven, but the firmer meat-style products work fine on a BBQ. Jazzing up ready-made products is easy with your own marinade or dipping sauce. Veg*ns don’t want their food cooked where cross contamination can take place so may prefer a separate BBQ grill, or to have their food cooked before the meat is placed on the grill. Remember to use separate cooking tongs too, as would be good practice in the kitchen.
Serves: 4 (8 kebabs)
Time to prepare: hr 10 mins
Time to cook: hr 10 mins
Dietary requirements: Dairy-free, Egg-free, Halal, Kosher, Vegan
1 red pepper
1 yellow pepper
1 small red onion
1 small courgette
300g/10½oz firm tofu
1 tsp soya sauce
1 tbsp vegetable oil
1 garlic clove, crushed into a paste
1 tbsp Henderson’s relish (vegan Worcester sauce)
1 tbsp lemon juice
2 tbsp mild/sweet chilli sauce, for glaze
Slice the vegetables and tofu into large chunks and carefully thread into skewers. Place into a shallow tray.
Mix the marinade ingredients together and spoon over the kebabs. Ideally allow the kebabs to marinate for a few hours, or overnight. This will allow the flavours to develop.
To cook, place on a medium heat over the BBQ coals for 10 minutes, turning from time to time. Alternatively, these can be cooked indoors under a grill, in the oven, or on a griddle pan. Brush the kebabs with the glaze when they are nearly cooked.
Serve with a couscous salad packed with fresh chopped tomatoes, cucumber and fresh herbs. Alternatively, use as a filling for a pitta bread or wrap.
Chef’s tip: If you haven’t tried tofu before – or have but weren’t so keen – it’s worth persevering. Tofu can be bland by itself, but it does take on flavours very well. For this recipe be sure to use firm tofu. If you can find flavoured tofu it will add extra flavour to the dish.