Veggie Kababs with Quinoa & Homemade Tzatziki

This was one of my favourite recipes when I first went vegan and it still is!

You can add whatever seasonal vegetables you like to it and it always turns out delicious.

Ingredients:

For the Quinoa

• Cook according to package

For the Kababs

• 1 Zucchini

• 2 Bell Peppers

• 1 Red Onion

• 8oz Button Mushrooms

• Olive Oil

• Salt & Pepper

For the Tzatziki

• 1/2 Block Tofu

• 1/2 cup Vegan Mayonnaise

• 1/2 a Cucumber

• 1 clove Garlic

• 1 tbsp Lemon Juice

• 1/4 cup Fresh Dill

• 1/4 tsp Salt

Instructions:

Cook your quinoa while you chop your vegetables.

For the kababs:

Cut all the veggies into bite size pieces. Randomly select veggies to put on the skewers leaving space at the end to make flipping easier. Sprinkle with salt and pepper and some olive oil and cook until slightly charred on the outside.

For the Tzatziki:

Blend all but the cucumber and half the dill in the blender until smooth. Mince the remaining dill and stir into the sauce. Cut the cucumber in half lengthwise and scoop out the seeds with a spoon. Shred the cucumber with a cheese grater and stir into the sauce. Refrigerate until ready to use.

Plate the skewers on the quinoa, top with tzatziki and enjoy!