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Vegan 'meatball' skewers with green hummus recipe
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Delicious vegan meatball skewers with fresh veggies, wrapped in hummus and slaw.
Ingredients:
  • 1 small red onion, thinly sliced
  • 21.00 gm fresh lemon juice
  • 16 vegan ‘meatballs’
  • 1 Lebanese (slender) eggplant, cut into 1cm-thick pieces
  • 1 zucchini, cut into 1cm-thick pieces
  • 8 button mushrooms
  • 8 cherry tomatoes
  • 1 yellow capsicum, deseeded, cut into 2cm pieces
  • 4 large wholemeal flatbread
  • 200g finely shredded red cabbage
  • Fresh mint leaves, to serve
  • 400g can chickpeas, rinsed, drained
  • 80g baby spinach
  • 2 garlic cloves, coarsely chopped
  • 42.00 gm fresh lemon juice
Instructions:
  • Create delicious vegan meatball skewers by layering them with fresh vegetables, then enjoy them inside a wrap with hummus and slaw.
  • Heat up your barbecue grill or a large chargrill pan over medium-high heat. Mix together the onion and lemon juice in a bowl for pickling. Set aside.
  • Skewer the ‘meatballs’, eggplant, zucchini, mushroom, tomato, and capsicum onto 8 metal or presoaked bamboo skewers, then generously brush with olive oil.
  • Grill the flatbread for 1-2 minutes per side, then wrap in a clean tea towel to keep warm and soft. Grill the skewers, turning occasionally, for 6-8 minutes until vegetables are tender and lightly charred.
  • Spread the vibrant green hummus generously over the flatbread. Add a generous amount of cabbage and place two skewers on top. Finish by sprinkling pickled onions and fresh mint for a burst of flavor.

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