Sweet jerk veggie skewers
These super-simple vegan skewers by Craig and Shaun McAnuff are transformed by the delicious jerk barbecue gravy that goes alongside them. Ready in just 30 minutes, they’re a winner for weeknight grilling.
- CourseMain meal
- Prepare15 mins
- Cook15 mins
- Total time30 mins
- 275g portabella mushrooms
- 1 aubergine
- 2 red onions
- 1 red pepper
- 1 yellow pepper
- 200g tofu, cut into 5cm cubes
- 3 tsp jerk seasoning
- 2 tbsp olive oil
- 1 lime, halved
- 2 tbsp Encona Jamaican Style Jerk BBQ Sauce
- 1 tsp vegan bouillon powder dissolved in 125ml hot water
Fire up your barbecue so that it’s ready for direct grilling (cooking directly over the heat). If using wooden skewers, soak them in water for 10 minutes. Cut the vegetables into 3-4cm chunks. In a large bowl, mix together the vegetables and tofu with some salt and pepper, the jerk seasoning and oil.
Divide the dressed vegetables and tofu between 8 skewers, ensuring that you get a well-balanced mixture of everything on each skewer. Cook for 6-8 minutes, turning every 2 minutes until lightly charred and tender. Add the lime halves to the grill for 1-2 minutes, until charred.
Mix together the barbecue sauce and stock in a small ovenproof saucepan, then put on the barbecue grill, stirring, until slightly thickened, to make a gravy. Put the skewers on a platter with a jug of the gravy for pouring and the charred lime wedges to squeeze over.
Typical values per item when made using specific products in recipe