RecipesVegetarian and Vegetables

Vegan Spicy Bean Kebabs with Garlic Sweetcorn Mayo and Potato Wedges

Tasty vegan bean kebabs with spicy wedges and a garlic sweetcorn mayo

Vegan
Vegan Spicy Bean Kebabs with Garlic Sweetcorn Mayo and Potato Wedges
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Ingredients

For the Sweetcorn Mayonnaise
  • 200g Frozen Sweetcorn, defrosted
  • 1tsp Garlic, minced, from a jar
  • 4 tsp Maple Syrup
  • 4 tsp Lemon Juice
  • 1 tsp Cider Vinegar
  • 1 tsp Salt
  • 50ml water
  • 100ml Olive Oil
For the Bean Kebabs
  • 1 Tin Beans, mixed or any you have, drained
  • ½ tsp Coriander, ground
  • ½ tsp Cumin, ground
  • ½ tsp Oregano, dried
  • ½ tsp Steenbergs Mexican Chile Powder
  • 2 tsp Soy Sauce
  • 2 tsp Minced Garlic, from a jar
  • 1 tbsp Tomato Puree/ketchup
  • 50g Olives, from a jar
  • 6 tbsp Gram Flour
For the Wedges
  • Potatoes & Onions cut into thick wedges
  • 2 tbsp Olive Oil
  • 1 tbsp Digestivo Spice Blend

Digestivo is a spice blend created for Steenbergs by Susie from Gourmet Glow. Inspired by Ayurveda, it is a mix of earthy spices and is particularly good for digestive health. Feel free to substitute with your favourite spice mix for this recipe.

Method

01
For the sweetcorn mayo, blend all ingredients except the oil in a blender until smooth. With the motor still running, slowly drizzle in the oil until emulsified. It will be looser than regular mayo but ideal for dipping.
02
For the kebabs, blitz all ingredients except the Gram flour in a food processor until combined but still a little chunky. Spoon into a bowl, stir through the Gram Flour and set aside for 20 minutes to hydrate.
03
Meanwhile preheat the oven 180C. Par boil the potato wedges for 3 minutes then drain and steam dry for 5 minutes. Toss with the onion, olive oil and Digestivo and pop in the oven for 30 minutes to crisp up.
04
Take the kebab mix and shape onto skewers in a long sausage shape. Spray with oil and grill for 5 minutes each side to cook through.
05
Serve alongside the wedges with the dip to dunk!