These would be lovely cooked on a barbecue, or you can simply use a grill pan instead. Firstly, you’ll need a sweet and sour sauce, many of the jarred sauces sold in supermarkets are suitable for vegans, or you can make your own.
Yield; 300ml of sauce Cook time; Ten minutes
- 250ml pineapple juice
- Two tablespoons of soy sauce
- Four tablespoons of malt vinegar
- Two tablespoons of tomato puree
- Two tablespoons of demerara sugar
- One tablespoon of cornflour dissolved into 50ml cold water
- Heat everything except the cornflour slurry in a small saucepan over a medium high heat.
- Once the mixture is simmering, add the cornflour slurry and immediately stir.
- Simmer for three minutes, or until the mixture thickens.
Once you’ve got your sauce, move onto the next part.
Yield; Five kebabs Cook time; Ten minutes
- 190g mock meat, I used Fry’s
- Half a red pepper, chopped
- Half a yellow pepper, chopped
- Firstly you’ll need to do a little prep work. If you’re using bamboo skewers, you’ll need to soak them in warm water for at least 20 minutes before using. Next, add the mock meat to the sweet and sour sauce and refrigerate for at least 30 minutes.
- Assemble the kebabs by threading the mock meat and pieces of pepper onto skewers. Be careful not to stab your fingers.
- Heat a grill pan over a medium high heat, or use a barbecue instead.
- Cook for ten minutes, turning halfway through. Every now and then use a pastry brush to coat the kebabs in the sweet and sour sauce.
- Once cooked, remove from the heat and serve immediately.
These would be lovely served along with vegan burgers, sausages and salads. I love the Fry’s chicken style strips, but using them like this gave them even more flavour.
Bye for now 🙂