Mushroom and pepper rosemary kebabs with vegan basil mayo

I’ve got some very pretty pots at either side of the front door at veganbungalow filled with lavender, petunias and rosemary. The scent is beautiful as it greets me when I get home from work! The rosemary though, is doing rather too well and needed a bit of a trim…

So we thought how lovely it would be to use it instead of skewers for vegetable kebabs as part of our barbecue lunch yesterday!

We went for mushrooms and peppers as our vegetables, as the mushrooms cook fairly quickly and red pepper charred at the edges but still crisp in the middle is delicious. The basting sauce uses lime powder, but you could substitute lime zest if you like, it won’t be the same but will still be tasty.

The vegan basil mayo is a lovely indulgent sauce to go with them, it uses xanthan gum and lecithin powder to thicken and hold the volume of a soy milk, vinegar and oil mix. The recipe makes more mayo than you’ll need for the kebabs, but it keeps well for a couple of days in the fridge and is tricky to make in smaller quantities. We used the extra to make a simple potato salad, which was delicious.

Mushroom and pepper rosemary kebabs

Mushroom and pepper rosemary kebabs

serves 2, with mayo left over

for the kebabs

3 tbsp cider vinegar

2 tbsp tamari

1 tbsp oil

1 tsp dried lime powder

4 long rosemary sprigs (about 12 cm)

4 mushrooms, halved

1/2 a red pepper cut into 8 chunks

for the basil mayo

50 ml soy milk

75 ml oil

1 -2 tbsp cider vinegar

1/8 tsp lecithin powder

1/8 tsp xanthan gum

a pinch of salt

2 tbsp chopped fresh basil (we used purple basil)

For the kebabs, first mix together the cider vinegar, tamari, oil and lime powder. Using a skewer (or drinking straw as I did!) poke holes in the mushroom and pepper pieces so that they’ll thread easily onto the rosemary. Wash the rosemary sprigs (it’s better if they’re a little damp when they hit the barbecue to avoid burning), and if they are particularly bushy, remove some of the leaves. Thread the vegetables onto the rosemary, two pieces of mushroom and two pieces of pepper per sprig. Drizzle a little of the basting sauce over the kebabs, and barbecue for 4 -5 minutes, basting often with the sauce. Turn the kebabs and repeat.

Kebabs before barbecuing

Kebabs before barbecuing

To make the mayo, mix the soy milk, oil, xanthan gum, lecithin and 1 tbsp of vinegar together using an electric whisk until thickened and increased in volume. Add salt to taste and a little more vinegar if it needs it. Fold through the basil.

By A. and E.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s