Grilled vegetable skewers with Mexican quinoa | Vegan & Raw 2

Grilled vegetable skewers with Mexican quinoa | Vegan & Raw 2


Today I wanted to share a third recipe from my new book Vegan & Raw 2 to celebrate the start of the summertime & barbecue season: Grilled vegetable skewers with Mexican quinoa. These are so much more fun than traditional kabobs with rice and really versatile. Serve them as a summery appetizer with several dipping sauces, take them to your next barbecue as a vegan side dish or enjoy them as a light lunch. Healthy party food with a Mexican twist!

Grilled vegetable skewers with Mexican quinoa | recipe from Vegan & Raw 2

SERVES: 2 people

EQUIPMENT: mixing bowl, skewers, oven (or grill)


Marinated tempeh and vegetables

4 cups seasonal vegetables (such as 1 small fennel, 1 red onion, 1 sweet potato)
1 package of smoked tempeh (170 g), diced
6 tablespoons tamari (gluten-free soy sauce)
3 tablespoons lime juice
2 tablespoons oregano
1 tablespoon olive oil
½ - 1 tablespoon ground cumin
cayenne pepper to taste

Mexican quinoa

1 large cup (130 g) cooked quinoa
drizzle of lime juice and olive oil
sea salt and cayenne pepper to taste
a few sprigs of cilantro (or flat-leaf parsley)


Marinated tempeh and vegetables

1. Cut the vegetables and tempeh in roughly the same size.
2. In a large mixing bowl, combine the tamari, lime juice, oregano, olive oil, ground cumin and cayenne pepper. Stir well with a spoon.
3. Add the vegetables and tempeh. Make sure each piece is coated with the marinade. Set aside to marinate for 15 minutes or longer.
4. Preheat the oven to 350 °F (180 °C).
5. Thread the marinated vegetables and tempeh onto skewers.
6. Roast for 15 minutes or longer, until the vegetables are nice and tender. Turn the skewers after 10 minutes so the vegetables don’t burn and cook evenly on both sides.

Mexican quinoa

1. Season the quinoa with lime juice, olive oil, salt, cayenne pepper and finely chopped cilantro to taste.
2. Serve with the vegetable skewers and sauces of your choice. I like to combine them with sour cashew cream or vegan yogurt dressing – you can find the recipes in my book.


• If you don’t want to waste the leftover marinade, store it in a mason jar in the fridge and use it to flavor sauces and stews.
• These skewers and quinoa will last for up to 3 days in the fridge.
• For more summer barbecue ideas, check out my new book Vegan & Raw 2.

Now I would love to hear from you! Do you love to organize garden parties and barbecues during summertime too? What vegan barbecue recipes are you still looking for? Appetizers, main dishes, side salads, desserts, drinks… I’m open to any suggestions so let me know by leaving a comment down below.

Grilled vegetable skewers with Mexican quinoa | Vegan & Raw 2


Want to try more recipes from my new book Vegan & Raw 2? Check out this Speculoos 'Biscoff' Cookie Butter! Perfect on morning toast, with fruit, or straight from the jar :)

Speculoos 'Biscoff' Cookie Butter | Vegan & Raw 2


Or these Cookie Dough Ice Cream Sandwiches: smooth almond butter banana ice cream sandwiched between two chewy cookies… Irresistible!

Cookie Dough Ice Cream Sandwiches | Vegan & Raw 2


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