Beefless Pepper Steak Kabobs with Lemony Quinoa

This recipe is a take on one that I saw on Meet the Shannons.  If you haven't visited this blog, you should!  Basically she has decided to cook her way through the Betty Crocker Cookbook from the 1950's, veganizing each recipe as she goes.  Brilliant!


I made some changes to her recipe because I didn't have all of the same ingredients, but whoa! this recipe rocks.  The marinate is off the hook and I couldn't get enough.  This meal is wholesome, high in protein and oh so delicious.  Perfect for a summer cook out (you could easily make this on the grill) and even my meat eating friend Amy enjoyed it.

Beef-less Pepper Steak Kabobs

• 1 Package Gardien Beef-less Tips (defrosted)
• 1 Large Green Bell Pepper (sliced into chunks)
• 1 1/2 Cups Whole Mushrooms
• 3 Tablespoons Olive Oil
• 1/2 Red Onion (finely diced)
• 2 Cloves Garlic (minced)
• 1 1/2 teaspoons Agave Nectar
• 1 teaspoon lemon
• 2 Tablespoons Braggs
• 1 teaspoon of tomato paste
• 1 teaspoon of smoked paprika

Place your defrosted Gardien, green peppers and mushrooms in a Tupperware bowl. In a separate bowl, mix all the other ingredients and 2 tablespoons of Olive Oil with a whisk. Once the marinade is blended to the point the Agave Nectar has completely dissolved, pour it over your Gardien, mushrooms and peppers. Cover and toss well, coating and put in the fridge for at least 5 minutes, but the longer the better. You'll want to toss your veggies and Gardein a few times during that time to keep them evenly coated in marinade.

Heat your oven to 375 degrees and thread your marinated Gardein peppers, and mushrooms onto skewers alternating. Place your skewers across a clean glass baking dish so that the ends of the skewers rest on the sides and the Gardien and veggies are raised from the bottom of the baking dish.

Brush your Kabobs with the remaining tablespoon of EVOO. Be sure and get both sides of the Kabobs. Place your Kabobs into the oven for 5 minutes. Then brush them with some of the leftover marinade. Bakefor another 5 minutes and then brush more marinade over the Kabobs and bake for another 5 minutes. Your Kabobs will be ready when your vegetables are tender and your Gardein is browned. Keep repeating the bake for 5 minutes and then brush with marinade until you like how they look.

Drizzle some of your leftover marinade over the top or even set some aside in a little dish to dip the Gardien in.

Lemon Quinoa Pilaf

• 1 Cup broth (I used mushrooms broth)
• 1/4 Cup Lemon Juice  
• 1 Tablespoon Olive Oil
• 1/2 Cup Quinoa (uncooked) rinsed well
• 1/3 Cup Corn
• 1/3 Cup Edamame, shelled
• 1/2 Cup Fresh Parsley (chopped)
• 2 teaspoons lemon juice
• Salt and pepper to taste

In your sauce pan, heat broth, lemon juice, water, and EVOO to a boil. Stir in quinoa, corn and edamame. Reduce heat to a simmer.

Cover and simmer on low heat 15 to 20 minutes or until Quinoa is tender and liquid is absorbed. Stir in Parsley, a little more lemon and some pepper and salt.