The fresh figs add a delicious sweetness but they are not always available to use when in season. Be as creative as you wish with the vegetables, but choose veg that take about the same time to cook and cut them into similar-sized pieces.

Serves 4


For the kebabs

  • 1 aubergine, cut into chunky piecesVegetable Kebabs with Miso & Ginger Glaze 1
  • 2–3 courgettes, cut into chunky pieces
  • 4–6 figs, quartered
  • 2 slices of sourdough bread, cubed
  • 1 red pepper, deseeded and roughly chopped
  • 1 green pepper, deseeded and roughly chopped
  • About 6 tomatoes, roughly chopped

For the slaw

  • 1/2 light green cabbage, shredded
  • 2 carrots, grated
  • Juice 1 lime
  • 2 tbsp rice vinegar
  • 2 shallots, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 garlic clove, finely chopped
  • 2.5cm/1in piece of fresh root ginger, peeled and grated
  • A pinch demerara/turbinado sugar, to taste
  • Sea salt and ground black pepper

For the dressing

  • 1 tbsp red miso paste
  • 2 tbsp extra virgin olive oil
  • 2.5cm/1in piece of fresh root ginger, peeled and grated


  1. You will need 8 skewers. If you are using wooden skewers, soak them for 20 minutes before using – this will stop them from burning in the griddle pan.
  2. First make the slaw. Put the cabbage and carrots in a large bowl, season with salt and pepper and mix together. In another bowl, whisk the lime juice, vinegar, shallots, chilli, garlic, ginger and sugar and whisk until the sugar dissolves. Pour the mixture into the cabbage and carrots and mix it all together using your hands. Leave to one side or in the refrigerator until ready to serve.
  3. Now make the dressing. Mix the miso, oil and ginger together and season with salt and pepper.
  4. Thread the aubergine, courgette, figs, bread, peppers and tomatoes evenly on to the skewers and lay them in a shallow dish. Drizzle the dressing over the top and turn to coat. Leave to one side for 10 minutes.
  5. Heat a griddle pan until hot, then add the kebabs a few at a time. Cook for about 4–5 minutes each side, drizzling a little more dressing over them as they cook. Serve with the slaw and any leftover dressing on the side.

Per serving (656g) Calories: 298, Carbohydrates: 46.0g, Sugars: 27.9g, Fat: 9.4g, Saturates: 1.5g, Protein: 8.8g, Salt: 1.2g

Recipe and images from: Virtually Vegan by Heather Whinney is published by Nourish Books priced £20.00

Taken from July 2018 (Issue 40) Vegan Life Magazine

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