We just returned home from another fabulous few days at the family cottage. The weather was beautiful, but a little on the cool side for swimming. At least it was for me. A good northerly wind certainly didn’t stop the kids. Do they ever get cold?
It was a great weekend! My mother-in-law and father-in-law from Toronto joined us for some delicious gluten-free and vegan meals. I am absolutely thrilled that they enjoy my cooking and are so willing to try new dishes. This recipe received many compliments from the young to the old. So, I just have to share it!
Around mid-morning on Saturday, Bailey, our little chef in the making, carefully threaded an assortment of cut vegetables (organic tofu, sweet peppers, zucchini, cherry tomatoes, and cremini mushrooms) on some pre-soaked skewers. She did make a special one with only tofu, as a treat for all her hard work. 😉
The uncooked kebobs were placed in a glass container with a lid. The lid allowed for a “shake and twirl” during the marinating process.
The veggie kebobs were marinated in a delicious Teriyaki Sauce adapted from Lindsay Nixon’s cookbook Everyday Happy Herbivore. Like all of Nixon’s recipes, this sauce contains no added oil, which you tend to find in so many sauces and marinades. I went with a Teriyaki flavour because it was requested by “Kay”, my 14 year-old. A super choice, if I do say so myself! I left the kebobs to marinate in the fridge for a good portion of the day while we enjoyed the beauty of the lake.
That evening, under my husband’s supervision, Bailey grilled the kebobs while Oma made a mixed green salad and I prepared some brown rice. The kebobs were grilled on a relatively low heat for about 15 – 20 minutes. They were turned often to avoid charring. (We are not a fan of charred veggies). Using a cook’s brush, Bailey applied a bit of marinade to each kebob as they were cooking. Since there was no oil in the marinade, there were no flare-ups. 🙂
I really wish I had a photo of the finished product on a bed of brown rice. I just wasn’t thinking. We were three-quarters of the way through our meal when I realized that I had forgotten a plated photo. Unfortunately, this is typical for me. I’ll blame it on my impatient stomach.
Here is the recipe. Enjoy!
- 1 cup water
- 1/4 cup coconut aminos* (or gluten-free and organic soy sauce)
- 1 tbsp arrowroot starch (cornstarch would work, too)
- about 1 tsp of grated ginger
- about 1 tsp of minced garlic
- a little lemon juice
- 3 tsp coconut sugar (or light brown sugar)
- dash of red pepper flakes
Whisk well all the above ingredients in a saucepan. Bring to a boil. Once at a boil, remove the saucepan from the heat and whisk for a couple more minutes. Let cool.
Once cooled, pour marinade over container of uncooked veggie kebobs. You may want to reserve a little marinade in a bowl to be used during the grilling. Place container of kebobs and marinade in the refrigerator.
Occasionally turn the kebobs to allow sauce to coat each and every vegetable.
* I used coconut aminos to replace the soy sauce in this recipe. Many individuals have an intolerance to soy and my husband is one. Using coconut aminos allowed him to enjoy the Teriyaki flavour of our grilled vegetables without any digestive upsets. As for the kebobs, he removed the tofu and shared it with other family members.
Please note that there is absolutely no need to go on a frantic search for a “meat alternative”, like tofu for these kebobs. A varied, whole foods, plant-based diet is perfectly healthy and contains all the protein your body needs. Tofu is certainly not necessary to make these kebobs a complete meal!
Interested in learning more about tofu and soy? Check out my thoughts here.
Here are a couple of beautiful photos my daughter took this weekend of the lake. 🙂 She so wanted a loon or osprey shot! Maybe next time.