North Carolina Peach BBQ Rainbow Vegan Kebabs w/ Tempeh, Blue Potato, Purple Cauliflower, and More
Difficulty: 2/5 (5 being hardest)
Spice Level: 2/3 (3 being spiciest)
Prep & Cook Time: 30 minutes
Servings: 8 kebabs
The Challenge: BBQ Kebabs
Vegan Kebabs? Get real. With authentic NC BBQ sauce? No way. And its amazing? Leaving this site.
I know what you're thinking, but I swear this is my best recipe yet. When it comes to "the grill," vegans often think...well I guess a veggie burger or maybe a vegan dog. If you're really feeling adventurous, you might have grilled some corn on the cob or mushroom caps. What we are going to do is make a quick amazing NC-style BBQ and drench roasted veggies + tempeh with them.
This recipe creates two amazing items - kebabs and NC BBQ.
If you are not familiar with NC-style BBQ sauce, it is delicious. It is vinegar-based with some good heat to it as well as typically some tomato element. It is much more runny and vinegar-forward. It has little sweetness to it, and it is usually used with pulled pork or some pork product. Traditional NC BBQ sauce is very simple: apple cider vinegar, hot sauce, red pepper, some sugar, and typically salt + pepper. Some add catsup to it, but they aren't authentic. Since I'm using it for a vegan dish - clearly I'm not authentic. That's why I took a great base and KICKED IT UP!!!
My version is much more dynamic and uses authentic Georgia peaches to add a sweetness that is oh so delightful. We take that great BBQ sauce that only takes a few minutes to make and slather it on delicious kebabs. For the kebabs, I wanted to taste the rainbow literally using almost every color. Purple cauliflower and red tomatoes meet green zuchini and yellow peppers. The real stars though are tempeh and blue potatoes that we pre-season and saute to give some flavor depth.
Well, now that your mouth is watering, let me show you how to make these kebabs in just 30 minutes.
NC Barbecue Sauce
- 1 cup apple cider vinegar
- 2 tbl coconut sugar
- 1 tbl sriachra
- medium peach
- 1 roasted tomato from canned tomatoes
- 1/2 tbl salt
- 1 tbl chili peppers
- 1/2 tsp garlic powder
- 8 metal skewers (do not use wood...believe me do not use wood ha)
Veggies + Tempeh
- 8 oz of tempeh (grain-free), diced into squares
- 1 cup yellow pepper, diced into bite size squares
- 1 cup green zucchini, halved and diced into 1/2 moons
- 1 cup purple cauliflower, florets cut into bite size chunks
- 1 cup grape tomatoes
- 1 cup small blue potatoes, halved
- 1 tsp old bay
- 1 tbl olive oil
- 1/2 tsp turmeric
- 1/4 tso ginger
- 1/2 tsp curry powder
- 1 tbl olive oil
- 1/2 tsp coriander
- 1/2 tsp sea salt
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp chipotle chili powder
Equipment You'll Need:
Metal Skewers . Grill . Cutting Board . Medium Chopping Knife . Medium Mixing Bowl . Tray to Transfer Kebabs . Tongs . Pastry Brush . Medium Frying Pan
Before You Cook:
- Turn on grill to medium heat around 360-400F
- Wash and chop all veggies + tempeh
- Microwave the potato halves for 3 minutes with a tsp of water