Keto Vegan Kebab

Experience a flavorful fusion of health and indulgence with this Keto Vegan Kebab recipe! Loaded with vibrant zucchini, sweet red bell pepper, earthy mushrooms, and protein-packed tofu, these skewers are marinated in a zesty blend of olive oil, coconut aminos, garlic, and smoked paprika, delivering a smoky, savory punch in every bite. Perfectly grill-charred or oven-roasted, these kebabs are a low-carb, plant-based delight ideal for keto enthusiasts and vegans alike. Ready in just 35 minutes, they make a stunning centerpiece for any meal or a satisfying snack paired with your favorite keto-friendly dipping sauce or fresh salad. Simple, colorful, and packed with bold flavor, this recipe proves that healthy eating can be truly indulgent.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 medium Zucchini
• 1 medium Red bell pepper
• 200 grams Mushrooms
• 200 grams Firm tofu
• 2 tablespoons Olive oil
• 2 tablespoons Coconut aminos
• 1 teaspoon Garlic powder
• 1 teaspoon Smoked paprika
• 0.5 teaspoons Ground cumin
• 0.5 teaspoons Dried oregano
• 0.25 teaspoons Salt
• 0.25 teaspoons Black pepper
• 1 tablespoon Lemon juice
• 4 pieces Wooden or metal skewers

Directions

Step 1

Start by preparing the vegetables and tofu: cut the zucchini and red bell pepper into bite-sized pieces (about 1-inch cubes). Clean the mushrooms and leave them whole if they are small, or halve them if they are larger. Cut the firm tofu into 1-inch cubes as well.

Step 2

In a large mixing bowl, prepare the marinade by combining the olive oil, coconut aminos, garlic powder, smoked paprika, ground cumin, dried oregano, salt, black pepper, and lemon juice. Whisk together until well mixed.

Step 3

Add the prepared zucchini, red bell pepper, mushrooms, and tofu cubes into the bowl with the marinade. Gently toss with a spatula to coat everything thoroughly. Cover and let sit to marinate for at least 15 minutes (or up to 2 hours in the refrigerator for extra flavor).

Step 4

If using wooden skewers, soak them in water for at least 10 minutes to prevent burning during cooking.

Step 5

Once the vegetables and tofu are marinated, assemble the kebabs by threading pieces of zucchini, red bell pepper, mushrooms, and tofu onto the skewers, alternating between each ingredient to create a colorful pattern.

Step 6

Preheat a grill pan or outdoor grill over medium heat. Alternatively, you can preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.

Step 7

Cook the kebabs on the grill for about 10-15 minutes, turning them occasionally to ensure even cooking and a slight char. If baking, arrange the skewers on the prepared baking sheet and bake for 10-12 minutes, flipping halfway through.

Step 8

Once done, remove the kebabs from the heat and let them cool for a minute. Serve warm as is or with a side of keto-friendly vegan dipping sauce or salad.

Nutrition Facts

Serving size	(800.9g)

Amount per serving	% Daily Value*
Calories	719.0

Total Fat 47.1g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 6.1g
Cholesterol 0mg	0%
Sodium 3335.7mg	0%
Total Carbohydrate 47.9g	0%
Dietary Fiber 10.4g	0%
Total Sugars 31.7g
Protein 32.5g	0%

Vitamin D 0IU	0%
Calcium 384.6mg	0%
Iron 6.4mg	0%
Potassium 1984.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.9%

Protein: 17.4%

Carbs: 25.7%