These kidney bean skewers is my idea of barbeque heaven. I love the texture and the taste and it’s my go to recipe during barbeque season.
Actually, I can eat these anytime – and when I say anytime, I really do mean anytime.
Here are some of these skewers best features:
- They are healthy and vegan
- They are low fat
- They get deliciously crunchy on the outside while still being soft on the inside
- They are meal-prep friendly
- They are freezer friendly
- And they go with absolutely any side dish
The fresh Mint Raita brings lightness and can also be made in advance, if you need to. It’s just as tasty the next day, too, so if you make a double portion it’s a great lunch option.
If you’re not a fan of mint leaves, fresh Cilantro or Basil works just as well.
I swear, these Kidney Bean Skewers are so good, even meat lovers can’t get enough of them. They are the ideal vegan barbeque food – quick and easy to make, and you just throw them on the grill when you’re done.
Unlike meat, you don’t have to worry about under or overcooking them – it all depends on how crispy you want them to be. The taste is amazing no matter how you make them.
Another great thing about the Kidney Bean Skewers is, that they are easy to switch up – just change the spices, add some different flavors, and you have a completely different taste.
This is one of those recipes that make you feel like you’re a great cook, even if you’re not trying (we need more of these, right?).
I like to sprinkle pomegranate seeds over before serving – it adds an extra crunch, a little sweetness, and it looks amazing.
When you’re making the kidney bean skewers, you can crush the cornflakes as much or as little as you want. I like to crush my cornflakes pretty finely, so they stick to the bean mass, but you can do it exactly how you prefer. The less they are crushed, the more crunchy the bean skewers become.
Kidney Bean Skewers with Mint Raita
- 9 oz Kidney Beans Drained
- 3.5 oz Almonds Chopped
- 1 Red Onion Chopped
- 2 tbsp Smoked Paprika
- 1 tbsp Onion Powder
- 1 cup Cornflakes
- 1 handful Parsley Chopped
- Pinch of Salt
- Put the drained kidney beans in a food processor along with the red onion, the chopped almonds, smoked paprika, chopped Parsley, onion powder and salt. Blend until everything is mixed together and put the mixture in the refrigerator for 1 hour. Take a large spoonful of the kidney bean mixture and make 12 little kidney bean balls, by rolling them. Pour the cornflakes onto a plate and crush them. Then roll the kidney bean balls in the crushed cornflakes. Place onto a skewer (3 balls on each skewer) and either cook or grill at medium heat for 3-5 minutes on each side.Serve with mint raita, and baked sweet potatoes or couscous salad.
- 2 Eggplants
- 1/2 Cucumber Diced
- 1 tbsp Coriander Seeds
- 1 tsp Mustard Seeds
- 3 cloves Garlic Finely chopped
- 5-7 tbsp Plant Yoghurt Soy or your preferred kind
- 5-7 Fresh Mint Leaves Chopped
- Salt to taste
- Put the eggplants in a preheated oven at 200 degrees Celsius (350 Fahrenheit) for around 20 minutes. When cooked, place the eggplants in a closed container for around 10 minutes (this makes the skin easier to peel off). While the eggplants are cooling, rinse the cucumber and chop it into 1/2 inch dices.Peel the skin off the eggplants and cut them into squares. Put the eggplants into a bowl and mix in the cucumber, coriander seeds, mustard seeds, chopped mint leaves, diced garlic and salt. Stir everything together and mix in the yoghurt.