Vegan roast veggie skewer - Moroccan
Recipe Name: Roast Veggie Moroccan tagine
Subtitle: Vegetable skewer
Country: North Africa and West Africa
Preparation time: 35 minutes
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.
· 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.
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.
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.
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.
Sprinkle with the rest of the suya spice and serve hot.