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BBQ Chestnut Mushroom and Pepper Skewers
BBQ Chestnut Mushroom and Pepper Skewers

BBQ Chestnut Mushroom and Pepper Skewers

with Sheesy Chips

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Packed with tasty plant-powered ingredients, this vegan recipe is the perfect thing to cook any day of the week.

Tags:
Flexitarian
•Vegetarian
•Vegan
Allergens:
Mustard
•Sulphites

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

4 unit(s)

Bamboo Skewers

450 grams

Potatoes

1 sachet(s)

Cajun Spice Mix

2 unit(s)

Bell Pepper

(May contain traces of: Celery)

150 grams

Chestnut Mushrooms

96 grams

BBQ Sauce

1 unit(s)

Baby Gem Lettuce

125 grams

Baby Plum Tomatoes

10 grams

Dijon Mustard

(Contains: Mustard, Sulphites)

32 grams

Vegan Mayonnaise

(Contains: Mustard)

25 grams

Vegan Italian Style Hard Sheese

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kcal)504 kcal
Energy (kJ)2110 kJ
Fat18.2 g
of which saturates3.4 g
Carbohydrate77.5 g
of which sugars20.3 g
Dietary Fibre10.2 g
Protein8.4 g
Salt2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl
•Baking Tray
•Baking Sheet with Baking Paper

Instructions

Make the Chips
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Soak the skewers in a bowl of water to prevent them burning during cooking. Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Put the potatoes onto a large baking tray. Drizzle with oil, sprinkle with the Cajun style spice mix and season with salt and pepper. Toss to coat. Spread out in a single layer. Roast on the top shelf until golden, 25-30 mins. Turn halfway through.

Prep the Veg
2

Halve the pepper and discard the core and seeds. Chop into 2cm chunks. Halve the chestnut mushrooms. Put the pepper and mushrooms in a large bowl. Drizzle with oil and half of the BBQ sauce. Season with salt and pepper. Toss to coat. Thread alternating chunks of veg onto the skewers (2 per person). Put onto a lined baking tray, keeping them spaced well apart. Roast on the middle shelf of your oven until golden, 12-15 mins. Turn halfway.

Make the Salad
3

Meanwhile, trim the baby gem, halve lengthways, then thinly slice. Halve the baby plum tomatoes. In a large bowl, combine the Dijon mustard, vegan mayonnaise and olive oil (see pantry). Season with salt and pepper. Add the baby gem and tomatoes to the dressing and toss to coat.

Add the Sheese
4

When the chips have 5 mins remaining, remove the tray from the oven and sprinkle over the Sheese. Return to the oven for the remaining time to melt the Sheese, 5 mins.

Coat the Skewers
5

When the skewers have finished cooking, coat in the remaining BBQ sauce.

Serve
6

Serve the BBQ vegetable skewers with the salad and Sheesy chips.

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