Keto Vegan Kebab
Elevate your grill game with these vibrant Keto Vegan Kebabs, a healthy and flavorful twist perfect for plant-based and low-carb lifestyles. Loaded with colorful zucchini, red bell peppers, earthy mushrooms, and protein-packed firm tofu, these kebabs are marinated in a savory blend of olive oil, coconut aminos, garlic powder, smoked paprika, and zesty lemon juice for an irresistible flavor profile. Whether grilled, baked, or enjoyed alongside a keto-friendly vegan sauce, this quick and easy recipe comes together in under 35 minutes, making it ideal for weeknight dinners or backyard barbecues. A delicious mix of smoky, tangy, and bold spices ensures every bite is a delight, while its versatility makes it the ultimate guilt-free crowd pleaser! Perfect for anyone seeking vegan keto recipes that don’t skimp on taste.
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Recipe Information
Ingredients
- 1 medium Zucchini
- 1 medium Red bell pepper
- 200 grams Mushrooms
- 200 grams Firm tofu
- 2 tablespoons Olive oil
- 2 tablespoons Coconut aminos
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoons Ground cumin
- 0.5 teaspoons Dried oregano
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Lemon juice
- 4 pieces Wooden or metal skewers
Instructions
Start by preparing the vegetables and tofu: cut the zucchini and red bell pepper into bite-sized pieces (about 1-inch cubes). Clean the mushrooms and leave them whole if they are small, or halve them if they are larger. Cut the firm tofu into 1-inch cubes as well.
In a large mixing bowl, prepare the marinade by combining the olive oil, coconut aminos, garlic powder, smoked paprika, ground cumin, dried oregano, salt, black pepper, and lemon juice. Whisk together until well mixed.
Add the prepared zucchini, red bell pepper, mushrooms, and tofu cubes into the bowl with the marinade. Gently toss with a spatula to coat everything thoroughly. Cover and let sit to marinate for at least 15 minutes (or up to 2 hours in the refrigerator for extra flavor).
If using wooden skewers, soak them in water for at least 10 minutes to prevent burning during cooking.
Once the vegetables and tofu are marinated, assemble the kebabs by threading pieces of zucchini, red bell pepper, mushrooms, and tofu onto the skewers, alternating between each ingredient to create a colorful pattern.
Preheat a grill pan or outdoor grill over medium heat. Alternatively, you can preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
Cook the kebabs on the grill for about 10-15 minutes, turning them occasionally to ensure even cooking and a slight char. If baking, arrange the skewers on the prepared baking sheet and bake for 10-12 minutes, flipping halfway through.
Once done, remove the kebabs from the heat and let them cool for a minute. Serve warm as is or with a side of keto-friendly vegan dipping sauce or salad.
Nutrition Facts
Calories |
719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3336 mg | 145% | |
| Total Carbohydrate | 47.9 g | 17% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 31.7 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 385 mg | 30% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1984 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
