“Delightful Vegan South African Biltong Skewers with Creamy Chutney”

Allergens

Soy (in soy sauce), N/A

Ingredients

• 2 cups mixed mushrooms (button, shiitake, oyster), thinly sliced
• 1 small red bell pepper, chopped
• 1 small yellow bell pepper, chopped
• 1 medium onion, thinly sliced
• 3 tbsp soy sauce
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/2 tsp garlic powder
• 1/4 tsp black pepper, ground
• 1/8 tsp cayenne pepper
• Salt to taste
• 6 wooden skewers

Instructions

1. In a large bowl, combine mushrooms, bell peppers, and onion.
2. In a separate bowl, whisk together soy sauce, olive oil, lemon juice, maple syrup, smoked paprika, ground coriander, garlic powder, black pepper, and cayenne pepper. Pour the marinade over the vegetables and mix well. Cover and refrigerate for 30 minutes to an hour.
3. Preheat a grill or grill pan to medium high heat. Thread the marinated vegetables onto skewers, leaving some space between each piece.
4. Grill the skewers for 5 7 minutes per side, until tender and slightly charred.
5. Serve immediately with creamy chutney on the side.

Chef’s Insight

The combination of spices and herbs creates a unique flavor profile that pays homage to South African cuisine while offering a vegan-friendly option.

Notes

This recipe is perfect for a gathering or potluck, as it can be prepared in advance and cooked just before serving.