Since the beginning of August I’ve been a little stressed with how fast summer seems to be passing by. How is it that my inner calendar seems to jump from “July” straight to “almost September”? But I’m trying really hard not to let the whole “passing of time” thing get me down. I’ve enjoyed my summer so far! I love how it stays light late into the evening so I don’t feel guilty for sleeping into the afternoon, how I can snap pictures of late dinners in natural light, and how I don’t need to bundle up just to run to the grocery store. Summer just feels good, you know?
If you’re also suffering from a summer that seems to be slipping by far too quickly, I highly recommend enjoying a warm weather barbeque to take the edge off. Delicious food is my favourite remedy for everything. Luckily we’ve got a number of vegan, BBQ-friendly recipes that are sure to help you celebrate these last weeks of summer:
Vegan Rainbow Potato Salad – A colourful, crunchy classic potato salad everyone will love.
Chipotle Maple Glazed Tofu Burgers – Easy and delicious tofu patties to load up with lettuce, tomato, red onion, sriracha mayo and heaps of guacamole!
Two-Bite Baked Potatoes or Spicy Nacho Potato Bites – Perfect bite-sized appetizers!
Vegan 7 Layer Dip – Serve with tortilla chips for a simple snack or appetizer.
And now you can add these glazed Grilled Veggie Skewers to the list too! These colourful kebabs are packed full of vegetables: multi-coloured bell peppers, purple onion, zucchini, mushrooms, roasted Garlic Herb Little Potatoes, and marinated tofu cubes, all slathered in a sweet maple BBQ glaze. Mmmm…
The Little Potato Company’s Garlic Herb (or Barbeque blend, I tested this recipe using both and loved them equally!) Oven | BBQ Kits are so perfect for this recipe! Simply follow the package instructions, mixing in the seasoning and a little olive oil, and bake alongside the marinated tofu. The combination of roasted Creamer potatoes and marinated tofu adds hearty sustenance to this veggie-loaded dish and helps to anchor each ingredient firmly onto the skewers.
This dish can be served a number of ways: on the skewer for an easy finger-food appetizer, as a tasty side next to a veggie burger, or on a bed of rice, quinoa, or couscous for an easy entrée!
Feel free to customize these kebabs to your liking. For my tastes I like loading mine with tons of zucchini, mushrooms, tofu, and Creamer potatoes, and going easy on the bell peppers and onions. You can play around with the glaze to make it sweeter, spicier, or smokier. I don’t have a barbeque or outdoor grill so I used a combination of the oven and my George Foreman grill to create this recipe. You shouldn’t have any trouble adapting the recipe to be cooked solely in your barbeque or oven if need be.
Now get out there, make the most of the rest of these glorious summer months, and enjoy some vegan BBQ!