Wednesday, March 01, 2006

Soya kebabs with vegetables

These are really yummy and very easy to make. If you want to tease kids into eating soya try them, preferably with some rice or if you are really bold, some chips on the side.

There are three secrets you have to know:
-Don’t over boil them because then, they won’t be able to absorb all the nice spices you are going to season them with.

-They do need lots of spices and you may experiment with them. You can try cumin or curry (but not at the same time) and serve them with basmati rice or oregano and garlic like I did.
-Don’t tell anyone these are substitutes for meat. They might look like meat but they taste nothing like it.

For six (depending on how hungry they are)

For the kebabs

  • 1 bag of soya kebabs (about 250 gr/8 oz)
  • 1 clove of garlic, finely chopped
  • half cup of oil
  • 1 tablespoon grated ginger
  • 1 tablespoon coriander
  • at least 3 glasses of vegetable broth (if you use ready made don’t add salt)
  • salt-pepper
  • skewers for the kebabs
  • 2 big red peppers deseeded and cut in squares (well not real squares!)
  • 2 big yellow peppers as above
  • 500-600 gr. button mushrooms or any other kind you like

For the marinade

Mix together:

  • 2 cups olive oil
  • juice of two lemons
  • 2 garlic cloves finely chopped
  • 2 tablespoons oregano
  • 1 tablespoon mustard

In a big and deep frying pan, heat half a cup of olive oil and add garlic, ginger and coriander. Add the kebabs and stir continuously for a couple of minutes, so that they absorb the flavours of the spices. Add a glass of vegetable broth and bring to the boil. Add more broth as needed. Keep an eye on the kebabs the way we do with risotto. When the kebabs are tender remove from the heat.

In another pan heat some oil and add peppers and mushrooms. Stir fry them until they become tender. Now we thread the kebabs, peppers and mushrooms on to wooden skewers (or metal ones). That’s the difficult part, so ask for help at this point. It is not really difficult, it’s just that it takes a lot of time to thread all of these kebabs.

To make the marinade, we mix together oil, lemon juice, garlic, oregano, mustard, and spoon the marinade over the kebabs.

I served these with some spinach salad with guacamole and they were great. And you can eat hundreds of them because they are much lighter than meat kebabs.

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