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  • Writer's pictureAngela, Digital Chef, Africa Analyst

Vegan roast veggie skewer - Moroccan

Recipe Name: Roast Veggie Moroccan tagine

Subtitle: Vegetable skewer

Country: North Africa and West Africa

Preparation time: 35 minutes

Recipe story:

This vegetable skewers are packed good for your nutrients for fewer than 130 calories per serving. Kebabs are pretty easy to make vegan friendly; simply throw out the meat and replace them with chunky veggies such as red onion, bell peppers, corn, mushroom etc.


· Mushrooms

· Mix of chunky vegetables such as mixed peppers and onions

· 3 tbsp sunflower oil

· 1 cup roasted peanuts (finely ground)

· 1 tbsp coriander seeds

· 1 tbsp cumin seeds

· 1 tsp all spice.

· 1 tbsp red chili powder or cayenne pepper

· 1 tbsp ground ginger

· ½ tsp salt.


  1. To make the suya spice, place the roasted peanuts, spices and salt in pestle and mortar and grind to a smooth powder. Alternatively, you could place them in a plastic bag, seal and crush with blunt object such as a rolling pin.

  2. Place the mix of chunky vegetables in a large bowl. Drizzle on the sunflower oil and add ¾ of the suya spice, mixing well to coat all the vegetables.

  3. Skewers the vegetables and line them up on a foil-lined baking tray. When you’re ready to cook them, place in a preheated oven (gas mark 6) for 15minutes until all the vegetables are cooked.

  4. Sprinkle with the rest of the suya spice and serve hot.

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