Vegan Kebabs With Avocado Dressing Recipes
VEGAN KEBABS WITH AVOCADO DRESSING
Pile chunks of mushrooms, peaches, courgettes and red onions onto skewers and barbecue them for a wonderful BBQ flavour. Serve with a delicious avocado dressing
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Main course, Supper, Vegetable
Time 40m
Number Of Ingredients 14
Steps:
- Mix 3 tbsp oil with the crushed garlic, chilli flakes and rosemary. Thread alternate pieces of mushroom, peach, courgette and red onion onto each skewer - you can get two pieces of everything on each. Brush the kebabs with the flavoured olive oil and season with salt and black pepper, then set aside. The kebabs can be made the day before and kept in the fridge.
- Heat the barbecue or a grill to its highest setting. Meanwhile, blitz the avocado, half the lemon juice and 50ml water to a smooth dressing and season to taste. Whisk the remaining lemon juice, remaining ½ tbsp olive oil and mustard together, then toss with the mixed rocket salad and toasted seeds.
- Barbecue or grill the skewers for 4-5 mins on each side or until cooked through and nicely charred. Pile onto a platter and serve with the avocado dressing and salad on the side.
Nutrition Facts : Calories 295 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 9 grams protein, Sodium 0.1 milligram of sodium
VEGAN AVOCADO RANCH DRESSING
This dressing has the creamy, tangy, herby trifecta of ranch, but gets there with all plant-based ingredients. Creamy, ripe avocado is blended with the brine of dill pickles, whose garlic and dill seed echo the seasonings in traditional ranch. Blend in fresh dill and garlic for brightness, then stir in finely chopped pickles for texture. Eat it over greens or with chicken cutlets, spread it on a sandwich or serve it as a dip with chips and crudités.
Provided by Ali Slagle
Categories dips and spreads, salads and dressings
Time 5m
Yield 1 cup
Number Of Ingredients 6
Steps:
- In a food processor, combine the avocado, dill, pickle brine and garlic with 1/3 cup water. Season with salt and pepper, and process until smooth.
- Stir in the chopped pickles. Taste and adjust balance and consistency with more brine, water, salt, black pepper and dill.
AVOCADO DRESSING (VEGAN OR NOT)
This avocado dressing recipe makes a nice, thick dressing to use in tacos, burritos, salads, fish, or sandwiches. It's always a big hit with all my friends when I make tacos. It's not a guacamole. But rather a sauce or dressing you can use beyond Mexican dishes. You can use regular yogurt or for your "vegan" friends, use soy yogurt. I've made it both ways and it's excellent. Try it!
Provided by Lisa Clarice
Categories Weeknight
Time 12m
Yield 2 cups
Number Of Ingredients 7
Steps:
- In food processor or blender, add all ingredients.
- Blend for a couple of minutes until it's finely mixed all together.
Nutrition Facts : Calories 158.7, Fat 9.6, SaturatedFat 2.4, Cholesterol 8, Sodium 118.7, Carbohydrate 16.7, Fiber 3.7, Sugar 12.1, Protein 3.5
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