Vegan Barbecue Feast
Introduction
Today's recipe is a vegan twist on a classic barbecue feast, bringing together smoky flavors, hearty textures, and the comforting warmth of a fire-grilled meal. This dish is perfect for anyone looking to enjoy the essence of barbecue in a plant-based form.
Ingredients
- 1 cup textured vegetable protein (TVP)
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 2 medium zucchinis, sliced
- 200g button mushrooms, halved
- 1 large red onion, sliced into rings
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 batch vegan barbecue sauce (store-bought or homemade)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your grill to medium-high heat.
- In a large bowl, mix TVP with smoked paprika, garlic powder, onion powder, salt, and pepper.
- Add olive oil to the seasoned TVP and toss until well coated.
- Thread the TVP, bell peppers, zucchinis, mushrooms, and onion rings onto skewers.
- Grill the skewers for about 10-15 minutes, turning occasionally, until the vegetables are tender and slightly charred.
- Brush the skewers with vegan barbecue sauce during the last few minutes of grilling.
- Serve hot, garnished with fresh parsley.
Enjoy this delightful vegan barbecue dish that's sure to impress both plant-based eaters and meat lovers alike. Perfect for a cozy gathering or a special occasion!
Hiroshi
| Nutritionfacts | Calories: 250, Fat: 10g, Carbohydrates: 30g, Protein: 12g |
|---|---|
| Preparation Time | 45 minutes |
| Allergy Information | Possible allergens include soy (TVP) and gluten (depending on BBQ sauce). |