I am bringing you a Katie classic today! Kabobs are one of my go to recipes that I love to make when I don’t feel like cooking anything. They are so simple, and always turn out delicious. One of my favorite things to do is to make this vegan kabob recipe at the end of the week to use up any leftover vegetables I have. This is a great way to cut down on your food waste, while also saving money. And you know that I am all about eating healthy while making it affordable. I have a bunch of healthy affordable recipes on my blog, here are some of my favorites:
- Easy Vegan Jambalaya
- Easy Chickpea Salad Sandwich
- Plant Based Peach Cobbler
- Plant Based Spinach Artichoke Dip
How to eat healthy vegan recipes on a budget:
Vegan food gets such a bad rep for being expensive. Honestly I agree with this, hear me out. Food that is made vegan when it is traditionally not vegan is expensive for sure. However, usually so is the traditional alternative (give or take a few cents). You may have to spend $0.20 more for coconut yogurt over dairy yogurt, your health will reward you in the long run. It honestly isn’t that big of a difference. However you know what is the cheapest food? PLANTS.
That’s right plant based foods like the ones featured in this vegan kabob recipe are extremely affordable. Beans, rice, bananas, and carrots are some of my go to affordable plant based food staples. I also love plantains, they are extremely affordable. They also happen to be one of my favorite foods. All the plant based foods in this recipe are super affordable. Even if you are not vegan you could totally make this recipe for dinner one night of the week, and you’d be surprised how much money one animal free dinner saves you.
How to make kabobs without a grill:
If you have a grill, you can definitely make this vegan kabob recipe using a grill. It will probably turn out incredible. However if you’re like me and don’t own a grill, then there’s a couple things you can do. The easiest way to make them is to put them on metal skewers and bake them at a high temperature in the oven. You could also make these kabobs on the stove with grill pan. No matter which option you choose, this recipe will come out super delicious!
Best vegetables for this vegan kabob recipe:
This recipe is a completely customizable recipe. However, some vegetables work better than others for vegan kabobs. This vegan kabob recipe features some of the best vegetables for homemade kabobs. I always stick with a few staple vegetables whenever I am making kabobs. Those include onions, peppers, mushrooms, and plantains! I’ve played around with other ingredients, and here are some good options: broccoli, parsnips, carrots, brussel sprouts pineapple (don’t hate lol), artichokes, etc. The list goes on! This is your chance to get creative with it.
Ingredients for this Vegan Kabob recipe:
- Bell pepper
- Cherry tomatoes
- Smoked paprika
- Garlic powder
- Cayenne pepper
- Liquid aminos
Sweet and Spicy Vegan Kabobs
- 12 Skewers
For the kabobs:
- 2 plantains
- 2 packages tempeh
- 1 bell pepper
- 1 package mushrooms
- 1 box cherry tomatoes
- 2 red onions
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1 tsp liquid aminos
For the bowls:
- 1 cup dried brown rice
- 1 avocado
- purple cabbage
- Preheat your oven to 400, or prepare your grill.
- Prepare your rice according to package directions.
- Chop all your vegetables into chunks. In a large bowl combine all vegetables and spices; mix until evenly coated. Drive the skewers through the vegetables creating a pattern. Place in the oven and cook for 25 minutes.
- Serve over rice, cabbage, and sprouts, top with tahini and enjoy!