These Vegan Kabobs are low calorie and high in nutrition. And they come with a wonderful homemade vegan marinade.

I love to make these for backyard barbecues, but I also find myself craving them when there’s snow on the ground. And that’s why I made sure you can make them inside as well.

As noted in the recipe card below, you can add tofu to this recipe if you like. And I have given you some tips on making the best kabobs with tofu as well.

Vegan Kabobs

These quick vegan skewers are easy and fun! As always I don’t want to waste your time with too much unnecessary text. So I have kept this article extra short. But if you still want to skip ahead, these links will help you find your way to the section you are looking for.

• Ingredients for Vegan Kabobs
• How to Make Vegan Kabobs
• Vegan Kabob Recipe
• Nutrition in Vegan Kabobs

Ingredients for Vegan Kabobs

I always make my own marinades. It’s the only way I can be 100% sure that the recipe is all-natural and vegan. But if you have a favorite vegan marinade you want to use instead, by all means please do so (and share it below in the comments so all of us can try it!)

Vegan Kabob Ingredients:

Vegan Skewer Marinade:

• ⅓ cup soy sauce (or Tamari for gluten-free)
• 1 tablespoon olive oil
• Juice of one lemon
• ¼ cup Vegan Worcestershire sauce
• 2 tablespoons garlic powder
• 3 tablespoons dried basil
• 2 tablespoons dried parsley flakes
• 1 teaspoon pepper
• ¼ teaspoon hot sauce (optional)

Veggies for Vegan Skewers:

• 1 yellow bell pepper
• 1 red bell pepper
• 1 red onion
• 2 zucchinis
• 16 oz mushrooms
• 2 ears of corn
• 16 oz cherry tomatoes

How to Make Vegan Kabobs

I prefer to use medal skewers. They are reusable (so cheaper and better for the environment) plus they won’t catch on fire like the wooden ones do on the grill!

If you only have, or prefer to use wooden skewers that’s ok too. Just make sure to soak them in water for a full hour before you add any veggies to them. This will help stop them from lighting on fire on the grill.

How to Make Veggie Kabobs:

1. In a large bowl combine all of the marinade ingredients and set aside.
2. Cut the bell peppers, onion and zucchini into bite sized chunks.
3. Halve the mushrooms.
4. Slice the ears of corn into small chunks (about 4-5 kernels deep- see photo).
5. As you’re slicing them, add the vegetables to the marinade. And then toss when slicing is completed, reserving the marinade for basting.
6. Thread 1-2 each of the veggies onto the skewers alternating so they are well dispersed (see photo).
7. Grill kebabs over medium heat (in a grill pan on the stovetop, or on a BBQ) for 12-15 minutes, turning often and basting each time with leftover marinade, until all sides of the vegetables are brown and tender.
8. Serve hot.

Vegan Kabob Recipe

Make sure to see the notes in the recipe card for adding the optional tofu to this recipe. And here are a few more healthy vegan dinner recipes to try out.

More Healthy Vegan Dinners:

• Vegan Chow Mein Recipe
• Plant Based Chili Recipe
• Vegan Enchiladas
• Vegan Butternut Squash Soup + Toppings Guide

Vegan Kabobs

Audrey Johns

These vegan kabobs are easy and fast! And each serving is 2 skewers, but they are so healthy you could could have 2 servings (4 skewers) and still be under 500 calories!

I prefer to use metal skewers as they are reusable and safer. But if prefer to use wooden that is ok too. Just make sure to soak them in water for an hour before starting the recipe. Otherwise they will catch on fire.

Special Tip: You could add cubes of tofu to this recipe as well, I recommend extra firm. And be sure to add them to the marinade to soak up all the yummy flavors!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine American

Servings 4 servings

Calories 217 kcal

Equipment

• 8 12-inch metal skewers

Ingredients

  

Vegan Kabob Marinade:

• ⅓ cup soy sauce or Tamari for gluten-free
• 1 tablespoon olive oil
• Juice of one lemon
• ¼ cup Vegan Worcestershire sauce
• 2 tablespoons garlic powder
• 3 tablespoons dried basil
• 2 tablespoons dried parsley flakes
• 1 teaspoon pepper
• ¼ teaspoon hot sauce optional

Veggies for Kabobs:

• 1 yellow bell pepper
• 1 red bell pepper
• 1 red onion
• 2 zucchinis
• 16 oz mushrooms
• 2 ears of corn
• 16 oz cherry tomatoes

Instructions

 

• In a large bowl combine all of the marinade ingredients and set aside.
• Cut the bell peppers, onion and zucchini into bite sized chunks.
• Halve the mushrooms.
• Slice the ears of corn into small chunks (about 4-5 kernels deep- see photo).
• As you’re slicing them, add the vegetables to the marinade. And then toss when slicing is completed, reserving the marinade for basting.
• Thread 1-2 each of the veggies onto the skewers alternating so they are well dispersed (see photo).
• Grill kebabs over medium heat (in a grill pan on the stovetop, or on a BBQ) for 12-15 minutes, turning often and basting each time with leftover marinade, until all sides of the vegetables are brown and tender.
• Serve hot.

Keyword BBQ, kabobs, vegan

Nutrition in Vegan Kabobs

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