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Friday, 2 October 2009

VeganMoFo 02: Veggie Kebabs!

veggie kebab

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.

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’t disintegrate in the oil.

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!

I made quite a big batch and kept some in the freezer before baking. So you may want to halve the recipe.

Veggie Kebab

Ingredients (About 20 kebab skewers)

1 large (250g) courgette (zucchini), cut thinly into julienne
3 carrots (300g), grated
¼ cabbage (200g), shredded
1 onion, thinly sliced
2 cups soybeans (500g), boiled
4 – 6 potatoes (500g), boiled
4 – 5 green and red chilies, chopped
1 teaspoon turmeric
1 teaspoon garam masala
1 tablespoon ground cumin
1 tablespoon cornstarch
1 tablespoon plain flour
Salt to taste


6 tablespoons plain flour
½ teaspoon turmeric
Water to make a thick-to-thin batter

About 20 bamboo skewers

Breadcrumbs for coating (I used one with herbs and garlic)
Soymilk for glazing

  • Make batter by mixing all the batter ingredients together. Set aside.
  • Peel and mash the boiled potatoes.
  • Coarsely mash the soybeans.
  • Squeeze out all juice from the grated carrots. (You can keep the juice for drinking. It’s delicious!)
  • It’s important to really squeeze out maximum liquid from the vegetables otherwise the kebabs might break or disintegrate during baking or frying.
  • In a non-stick pan, toss the shredded cabbage and courgette.
  • Stir until the liquid starts coming out. Sprinkle with a little salt if this is not happening.
  • Remove vegetables from liquid. Set aside.
  • Add 2 tablespoon water in the pan. Add in onions, turmeric, garam masala and cumin. Stir and cook for a few minutes. Adjust water if required.
  • Remove from heat and add to mash mixture.
  • Add all ingredients together (including cornstarch, flour and salt to taste) and mix well. It’s best to mix with the hands.
  • Take a small ball of the mixture in the palm of the hands and shape around a bamboo skewer.
  • Brush with batter.
  • Then roll in breadcrumbs and evenly coat the kebab.
  • Place on a greased baking tray.

veggie kebab

  • Bake for 30 minutes at 220 degrees Celsius then turn them on the other side and brush with some soy milk.
  • Bake for another 30 minutes. You may want to turn them at 15 minutes interval on 4 sides.
  • Remove from oven and serve warm.

veggie kebab


  1. Wow! Those look wonderful!!!!

  2. Baked kebabs is genius! And what a great use of soybeans.

  3. These look great - and I love that you gave step-by-step photos, so helpful!

  4. Love the recipe and the photos. Bamboo skewers are definitely better if you want the food to stick to them.

  5. :O yummy! Great idea...i will try it one day!

  6. Seriously incredible...and what a perfect accompaniment to many of our winter curry dishes. SO making these. Thank you for the helpful photos as well! Nice work!

  7. They look very good. Thanks for sharing.

  8. This is absolutely GENIUS! Gorgeous, delicious, FUN idea! I can't wait to give this a try, thanks for the recipe and the fun step by step instructions.

  9. These look delicious, healthy and fun to eat.

    Your food is always so interesting.

    Loved the step-by-step photos. :)

  10. These look amazing butterfly. And I'm totally digging the step by step.

  11. where do you use the cornstarch? am i missing something?

    i used sweet potatoes instead of white... and loved this recipe. i have since used the kebabs as veggie chopped meat and made a really great homemade spaghetti squash and vegan kebab balls with homemade roasted tomato sauce. the healthiest comfort food meal i have ever eaten.

    thanks for the recipe!

  12. Kaitlin, sorry I miss out specifying where to add the cornstarch and flour. Thanks for pointing this out. I've added it in now. It goes in together with the rest of the ingredients (with the vegetables) before adhering to the skewers. Kebab balls with roasted tomato sauce, that sounds delicious! Yum!

  13. I love this recipe... Super tempting.

  14. The soybeans are a great addition to these kebabs!


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