Vegetarian Grilled Lamb Skewers
Experience all the bold, smoky flavors of traditional lamb skewers—without the meat! These Vegetarian Grilled Lamb Skewers transform plant-based eating with chewy, protein-packed Textured Vegetable Protein (TVP) chunks and a colorful medley of portobello mushrooms, red bell pepper, zucchini, and red onion. Marinated in a tantalizing blend of soy sauce, olive oil, smoked paprika, cumin, and fresh rosemary, each skewer boasts layers of vibrant taste that elevate your grill game. Perfect for summer barbecues or weeknight dinners, these vegetarian skewers grill to perfection in just 15 minutes, delivering a charred, juicy bite that pairs beautifully with fresh sides or a zesty yogurt sauce. Healthy, satisfying, and packed with flavor, this recipe is a must-try for plant-based food enthusiasts and curious carnivores alike!
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Recipe Information
Ingredients
- 150 grams Textured Vegetable Protein (TVP) chunks
- 2 pieces Large portobello mushrooms
- 1 large Red bell pepper
- 1 medium Zucchini
- 1 medium Red onion
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Soy sauce
- 1 tablespoon Lemon juice
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 2 teaspoons Fresh rosemary
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Rehydrate the TVP chunks: In a medium saucepan, bring water to a boil, then add the TVP chunks. Let them simmer for 10 minutes until soft. Drain and squeeze out excess water.
Prepare the vegetables: Cut the portobello mushrooms, red bell pepper, zucchini, and red onion into bite-sized chunks suitable for skewering.
In a large mixing bowl, combine the olive oil, soy sauce, lemon juice, garlic powder, ground cumin, smoked paprika, chopped fresh rosemary, salt, and pepper to form the marinade.
Add the rehydrated TVP chunks and chopped vegetables to the marinade. Toss everything well to ensure even coating. Let this sit for at least 20 minutes to absorb the flavors.
If using wooden skewers, soak them in water for 20 minutes to prevent burning. Preheat your grill or griddle pan to medium-high heat.
Thread marinated TVP chunks and vegetables onto the skewers, alternating to ensure an even distribution of flavors and textures.
Grill the skewers for about 12-15 minutes, turning occasionally, until the vegetables are tender and have a slight char, and the TVP is golden brown.
Serve the Vegetarian Grilled Lamb Skewers hot, garnished with additional fresh rosemary if desired, and enjoy a delicious meat-free twist on traditional lamb skewers.
Nutrition Facts
Calories |
1156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5426 mg | 236% | |
| Total Carbohydrate | 98.1 g | 36% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 40.1 g | ||
| Protein | 91.4 g | 183% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 369 mg | 28% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 4699 mg | 100% | |
*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.
