Ingredients with Measurements:
- 1 package of Tofurkey sausage, sliced into 1-inch pieces
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1 yellow bell pepper, seeded and cut into 1-inch pieces
- 1 zucchini, sliced into 1/2-inch rounds
- 1 red onion, cut into 1-inch pieces
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Wooden skewers, soaked in water for 30 minutes
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, oregano, salt, and pepper.
3. Thread Tofurkey sausage, bell peppers, zucchini, and red onion onto skewers, alternating between each ingredient.
4. Brush the kebabs with the marinade, making sure to coat all sides.
5. Place the kebabs on the grill or grill pan and cook for 8-10 minutes, turning occasionally, until the vegetables are tender and slightly charred.
6. Remove from heat and let the kebabs rest for 5 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 16g
Carbohydrates: 19g
Protein: 9g
Fiber: 4g
Sugar: 12g
Substitutions for ingredients:
- Tofurkey sausage can be substituted with any other vegan sausage or tofu.
- Bell peppers can be substituted with any other color of bell pepper or any other vegetable of your choice.
- Balsamic vinegar can be substituted with red wine vinegar or apple cider vinegar.
- Dijon mustard can be substituted with whole grain mustard or yellow mustard.
- Honey can be substituted with maple syrup or agave nectar.
- Oregano can be substituted with any other dried herb of your choice.
Variations:
- Add cherry tomatoes to the kebabs for a pop of color and flavor.
- Use pineapple chunks instead of bell peppers for a sweet and savory twist.
- Add mushrooms to the kebabs for an earthy flavor.
- Serve the kebabs with a side of quinoa or rice for a complete meal.
Tips and tricks:
- Soak wooden skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Cut the vegetables and Tofurkey sausage into similar sizes to ensure even cooking.
- Brush the kebabs with the marinade frequently while cooking to keep them moist and flavorful.
- Don't overcrowd the skewers to ensure that everything cooks evenly.
Storage instructions:
Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the kebabs on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the kebabs on a platter and garnish with fresh herbs, such as parsley or cilantro.
Garnishes:
Fresh herbs, such as parsley or cilantro
Pairings:
- Serve with a side of hummus and pita bread for a Mediterranean-inspired meal.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Quinoa salad
- Rice pilaf
- Roasted sweet potatoes
Troubleshooting advice:
- If the vegetables are cooking too quickly, move them to a cooler part of the grill or lower the heat.
- If the Tofurkey sausage is sticking to the grill, brush it with a little bit of oil before cooking.
Food safety advice:
- Make sure to soak wooden skewers in water before using to prevent them from burning on the grill.
- Use a food thermometer to ensure that the Tofurkey sausage reaches an internal temperature of 165°F before serving.
Food history:
Kebabs originated in the Middle East and have been a popular dish for centuries. They are typically made with meat, but this vegan version uses Tofurkey sausage and vegetables.
Flavor profiles:
Savory, tangy, and slightly sweet
Serving suggestions:
Serve the kebabs with a side of hummus and pita bread for a complete meal.
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