Make these vegan skewers this meat-free Monday

From bodyandsoul.com.au

You’ll be craving them all week 

Who needs beef when you have this? Think plant-powered goodness stacked with veg and cocooned in a wrap with hummus and slaw. Packed full of nutrients, our healthy twist on a barbecue favourite has lunch boredom sorted.

Plant-based ‘meatball’ skewers with green hummus 

Serves: 4 

Prep: 20 minutes

Cook: 10 minutes

Ingredients:

• 1 small red onion, thinly sliced
• 1 tbsp fresh lemon juice
• 16 vegan ‘meatballs’
• 1 Lebanese eggplant, cut into 1cm-thick pieces
• 1 zucchini, cut into 1cm-thick pieces
• 8 button mushrooms
• 8 cherry tomatoes
• 1 yellow capsicum, deseeded, cut into 2cm pieces
• 4 large wholemeal flatbread
• 200g finely shredded red cabbage
• Fresh mint leaves, to serve

Green hummus

• 400g can chickpeas, rinsed and drained
• 80g baby spinach
• 2 garlic cloves, coarsely chopped
• 2 tbsp fresh lemon juice
• 1 tbsp tahini

Method:

1. Preheat a barbecue grill or large chargrill pan on medium-high heat. Combine the onion and lemon juice in a bowl. Set the onion mix aside to pickle.
2. Meanwhile, thread the vegan ‘meatballs’, eggplant, zucchini, mushroom, tomato and yellow capsicum onto eight metal or pre-soaked bamboo skewers. Brush generously with olive oil.
3. Grill the flatbread for 1 to 2 minutes on each side, then wrap in a clean tea towel to keep them warm and soft. Place the skewers on the grill and cook, turning occasionally, for 6 to 8 minutes or until the vegetables are soft and lightly charred.
4. Meanwhile, to make the Green Hummus, place the chickpeas, spinach, garlic cloves, lemon juice and tahini in a food processor and process until the mixture is smooth. Season.
5. Spread the hummus on the flatbread. Top each piece with some red cabbage and 2 vegan skewers. Sprinkle with pickled onion and mint, to serve.
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7. https://www.bodyandsoul.com.au/nutrition/healthy-food/make-these-vegan-skewers/news-story/b9ca46272fae533f2352d72346f6efa2