Vegan Indian fakeout was never so good.
These spicy skewers can be a meal for two (hen served with rice) or a party favour for eight (or more). A spicy side dish when served with warm naam bread; they’ll even keep carnivores happy due to their ‘meatiness.’
Tandoori Skewers
They even work on a BBQ.
by June-8-2018
Ingredients
- ½ cup dairy free yogurt
- 2-4 tbsp tandoori spice
- 1 can young jackfruit chunks, drained
- 1 sweet potato, peeled and chunked
- 2 small onions, quartered
- 3 mushrooms, quartered
Directions
- Mix the yogurt and spice in a tub with a lid. (The more spice you add the spices the result. 2 tbsp is mild.) Leave to marinade for at least 1 hour, but preferably overnight.
- Soak 8 bamboo skewers for 20 mins in cold water.
- Parboil/parcook the sweet potato chunks for 5-7 mins in boiling salted. They should be firm but soft enough to skewer without them falling apart.
- Preheat the oven to 220°C (Gas mark 7 or 425°F). (Reduce the heat if your oven has a fan.)
- Skewer the veg and curried ‘meat sub’, intermingling them so each skewer has at least one piece of each. Then divide the remaining pieces between the 8 skewers, until no pieces are left.
- Prepare 2 baking trays. Lightly oil them. Put 4 skewers on each. Bake for 20 mins. (Turn them halfway through cooking.)
NB: Serve on a bed of rice, or with naan bread.
[Keep coming back because we have a different recipe every week.]
Bad Vegan 