{"id":475,"date":"2009-10-03T01:25:00","date_gmt":"2009-10-03T01:25:00","guid":{"rendered":"https:\/\/veganlovlie.com\/?p=475"},"modified":"2015-11-20T09:51:05","modified_gmt":"2015-11-20T09:51:05","slug":"veganmofo-02-veggie-kebabs","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/veganmofo-02-veggie-kebabs\/","title":{"rendered":"VeganMoFo 02: Veggie Kebabs!"},"content":{"rendered":"

\"veggie <\/picture><\/p>\n

Today I had a very long day! And I finally managed to post now. But we had a really nice dinner! As most Fridays, we usually like some finger food for dinner. And tonight (well yesterday night!) I made some kebab skewers. These are inspired from a Mauritian vegetable batter cake where shredded vegetables are dipped in batter then deep fried. I wanted to avoid all this oil and decided to put the vegetables on skewers then bake them.<\/p>\n

I first tried with metal skewers to wrap them on but they were a bit fiddly and the vegetables would not adhere to the skewer. So I tried with some bamboo ones and they came out perfect. It does require a bit of patience but after a few, you get the hang of them. These kebabs can be deep fried as well if you like. In which case, you might want to make a thicker batter with a thicker coating, so that they don\u2019t disintegrate in the oil.<\/p>\n

If you bake them, these kebab skewers are actually virtually fat-free apart from the grease on the baking tray! I did not use any oil anywhere else in the recipe. I just love tasty fat-free vegan food!<\/p>\n

I made quite a big batch and kept some in the freezer before baking. So you may want to halve the recipe.<\/p>\n

Veggie Kebab<\/strong><\/p>\n

Ingredients <\/strong>(About 20 kebab skewers)<\/p>\n

1 large (250g) courgette (zucchini), cut thinly into julienne
\n3 carrots (300g), grated
\n\u00bc cabbage (200g), shredded
\n1 onion, thinly sliced
\n2 cups soybeans (500g), boiled
\n4 \u2013 6 potatoes (500g), boiled
\n4 \u2013 5 green and red chilies, chopped
\n1 teaspoon turmeric
\n1 teaspoon garam masala
\n1 tablespoon ground cumin
\n1 tablespoon cornstarch
\n1 tablespoon plain flour
\nSalt to taste<\/p>\n

Batter:<\/strong><\/p>\n

6 tablespoons plain flour
\n\u00bd teaspoon turmeric
\nWater to make a thick-to-thin batter<\/p>\n

About 20 bamboo skewers<\/p>\n

Breadcrumbs for coating (I used one with herbs and garlic)
\nSoymilk for glazing<\/p>\n