Vantastic Vegan Bockwurst Skewers
Ingredients
1
Pack(s)
Vantastic Vegan Bockwurst
4
potatoes, waxy
2
small courgettes
2
onions, optional
1
tb
BBQ spice mix (or mixed yourself, e.g. using sweet paprika, chilli powder, garlic and/or onion powder, bay leaf, thyme, salt, pepper)
1
tb
oil
Other materials:
4
barbecue skewers
For the plant-based caponata:
4
tb
olive oil
Some
salt & pepper
2
tb
capers (from the jar)
12
black olives
1
tb
sugar
3
tb
red wine vinegar
1
clove of garlic
5
tomatoes (e.g. plum tomatoes)
1
aubergine
1
celery root
1
onions
2
Sprig(s)
sprigs of parsley
Preparation
For the caponata:
1. First, cut the caponata vegetables, peeling the onions and cutting them in half into fine rings. Peel the celery as well and cut into centimetre-sized cubes with the washed aubergine. Finally, chop the peeled garlic and dice the washed tomatoes.
2. Now sauté the onions and celery in half of the olive oil while stirring. After about 5 minutes over medium heat, add the remaining oil and aubergine and let it fry for another 10 minutes.
3. Now add the tomatoes, garlic, vinegar and sugar and mix. Cover and simmer for 8-10 minutes over a lower heat.
4. Meanwhile, drain the olives and capers. Wash and finely chop the parsley.
5. Mix in the last ingredients and season with salt and pepper and puree. Allow to cool to room temperature.
For the skewers:
1. First, cut the potatoes, courgettes, onions and vegan sausages into slices about 1/2 centimetre thick.
2. Then mix the potato and courgette slices with a little olive oil in a bowl and sprinkle in the spices. The seasoning should coat the vegetables evenly all over.
3. Then, add everything to the skewer - alternating between a slice of vegan bockwurst, a potato, courgette and, optionally, onion ¬¬- until it is fully loaded.
4. Preheat the grill to 150-160°C indirect heat and place the skewers in the indirect zone. Leave in this area for about 12 minutes, turning once or twice. Do a spot check to test whether the potatoes are cooked.
5. For a light roast, turn the grill up to 220 °C direct heat and let each side brown for another 2 minutes.
6. Our grilled vegan skewers are ready. Serve with the warm caponata as a dip.
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