Since hoison sauce is my all-time favorite condiment and Tofurkey Kielbasa is my all-time favorite faux meat, these kebabs were like heaven on a stick (and honestly, it doesn't get much better than celestial utopia with a metal rod crammed through it).
These were super easy to make. The kebabs are made with "sausages," sliced plums, and green onions. They're grilled and then slathered with a sauce of hoison, soy sauce, rice vinegar, and chili paste. Here's a pic before I added the sauce:
On the side, I had Grilled Corn on the Cob:
I wrapped these babies in foil after coating them in Earth Balance, salt, and Cavender's Greek Seasoning. Then I grilled them for about 20 minutes.
Served with a small green salad with faux feta, this was the best meal I've had in a while. Thankfully, the kebab recipe made four skewers, so I'll be eating leftovers for a few more days. Yea!
Mmm, sweet potato bread!
ReplyDeleteAnd I never know what to make with my bottle of hoisin sauce besides sesame sauce. I never thought of pairing faux sausage with plums! And oh my gosh, with corn on the cob, that's so fun and yummy!
Those kebabs look amazing Bianca!
ReplyDeleteWhat a great combo, totally asian and tasty sounding.
I agree, grilling on a stick is loads of fun...something yummy and cavepersonish about the whole thing.
Great photos.
Those kebobs look so good!! I really need to try those Tofurkey kielbasas!
ReplyDeleteAnd corn on the cob, YUM!!
Yes there are 2 different kinds we have here .It is white inside and some are greyish white with a purple skin. We do see the orange kinds but it is not something we normally see. I guess we are accustomed to this white one. Will make the Barbadian sweet potato pie which is basicially soy milk ,ground spice and pineapple juice. It is then topped with pineapples and cherries and bake.It is very special but simple.
ReplyDeleteNow to your food on a stick those sausages look lovely. I do not have the veggie times . I hope to sign up very soon.I am having a bbq at my house in 2 weeks so I will attempt some sausage again. I will try to see if I can get some liquid smoke as I never saw it in the supermarket in Barbados.
I love the idea of plum and sausage.
I think your book will be great.
I wrote many but they were never publish pre vegetarian and pre vegan. I am working on my vegan one now but I need to find out who would actually be interested in Caribbean vegan cooking:(
I wonder why there is no vegan chef on the food network. It is needed. Sometimes I see Tyler Florence do some vegan stuff in that rescue show he has but I think that they should have a vegan cook or chef having their own show.
ReplyDeletedeliciousnesses on a stick, indeed! wow, those look good! and makes me want some kebabs, too! mmmmmmmmmmmmmm! your grilled corn looks perfect - and the salad sounds great!! what an awesome meal, Bianca! hells yeah!
ReplyDeleteSomehow, food on a stick = FUN. And this looks delicious as well!
ReplyDeleteYum.
ReplyDeleteI would never cook such a meal. And yet, it looks totally appealing. Maybe I could come for dinner one day...
ReplyDeleteYou can pretty much stick any vegan food on a stick and I'll be stoked. Your kebabs look so colorful and delicious.
ReplyDeleteJust catching up on your last month of posts (gosh, where has the time gone!). I'm interested in your raw detoxes and wonder if you feel they help you (I've been thinking about embarking on some sort of detox myself). You mentioned you said you feel tired while doing them and I'm curious if it is the caffeine. Have you tried eating raw for a day but keeping the caffeine?
grilled corn on the cob is probably one of my top 10 favorite foods..and yet so simple.
ReplyDeleteyour kebabs looks great! i've yet to try the tofurkey keilbasa..i'll have to find them somewhere!
"celestial utopia with a metal rod crammed through it" -- has totally made my night, no kidding. :DD
ReplyDeleteand I love the plum idea, that whole dinner sounds amazing!
I love the title of your post, so simple, yet it cracks me up for some reason! MMMMMMM...kebabs.
ReplyDeleteyay eat on a stick it's always fun, and they looks delicious !
ReplyDeleteThat looks simply delicious! I would never have thought to put plums on the skewer...it's genius! Those tofurkey soy sausages really are the best. When I was in Austin, there was a hot dog cart that served hot dogs way into the night, and their vegan hot dogs were tofurkey sausages! Yum!
ReplyDeleteThanks B
ReplyDeleteI am looking forward to see what you put on your blog this weekend.
I have a few surprises for u.
I will tackle my first vegan cake it is for one of my dearest friends birthday get together 2morrow.
To be safe I would turn to Julie Hasson for this one because my friend is omi and a big chocolate fan and Julie stuff is pretty good. I hope it doesn't flop as she is looking forward to eating vegan chocolate cake.
Thanks for reminding me of the deliciousness that is plums. I always forget how good they are, so I never buy them at the grocery. My goal tomorrow is to buy some plums.
ReplyDeleteI think it's amazing that you thought of pairing plums with sausage in kebab form. I love it!
That looks & sounds so good! I would never think of combining plums and tofurkey sausage.
ReplyDeleteCavender's Greek Seasoning ROCKS!!!!!!! One good trick I learned from grandma... good thing it wasn't putting fatback and ham hocks in everything... even when I ate meat I didn't do that.... yucko. Found your blog today... and started LOVING your blog today.
ReplyDelete~veggienetters in SC
http://ramblingnetters.blogspot.com/
What an inventive kebab! I <3 hoisin sauce too. I'm a little behind in reading mny Veg Times, gotta catch up.
ReplyDelete