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.
Vegan Spicy Bean Kebabs with Garlic Sweetcorn Mayo and Potato Wedges
Tasty vegan bean kebabs with spicy wedges and a garlic sweetcorn mayo
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 |
Method
- 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.
- 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.
- 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.
- 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.
- Serve alongside the wedges with the dip to dunk!
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