Vegan Kebabs – Summer on a Stick!
150g Kofu Ragu Chunks
1 green pepper, chopped into chunks
1 red pepper, chopped into chunks
1 red onion, peeled and chopped into chunks
50g closed cup mushrooms, chopped in half
Olive oil
Coriander, chopped
Hot sauce, for dipping (optional)
Serves: 4
Thread the kofu chunks, peppers, mushrooms and red onion alternately onto 4 long or 8 short skewers and spray them lightly with oil.
Cook on a hot griddle pan or barbecue or under a preheated grill for about 5 minutes, turning the kebabs occasionally, until the vegetables & kofu are tender and slightly charred on the edges.
Serve immediately, sprinkled with coriander and drizzled with hot sauce (if using).
Enjoy!