Chopstick Kebabs

If you’re like me and Brent, you’ve got a drawer filled with chopsticks from your favorite Asian takeout or delivery. We decided to try and get rid of some by making kebabs. Along with those we used the following:
1 block of tofu, pressed and cut into 1 inch cubes (omit or replace with seitan if you’re got a soy allergy)
2 medium zucchini, cut into 1 inch pieces
1 onion, cut into 1 inch squares
1 bell pepper, cut into 1 inch pieces
1 carton baby bella mushrooms
1 carton of cherry tomatoes
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Other things that can make kebabs awesome include basil leaves, sliced jalapeños and other hot peppers, and any other veggies that can withstand being skewered. We assembled the kebabs and then placed them into a dish filled with marinade (tamari seasoned to taste with ginger extract and garlic works well, but store bought varieties work well too) until we were ready to cook them (at least an hour). Bake at 350F/175C for 45 minutes or grill until the veggies are tender if you’re so inclined.

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Wait for them to cool and EAT THEM! Now there’s space in our drawer for more chopsticks.

This is Brent and Christie, signing off!

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One thought on “Chopstick Kebabs

  1. […] via Turning VeganeseIf you need more convincing, Chowhound users are totally onboard the chopsticks-as-tools […]

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