Spicy BBQ RAWsh Kebobs

Raw vegan veggie kebabs are the bomb! When I discover a good thing, I try to find multiple ways to use it. For instance, last week I posted the Spicy BBQ Zucchini Chips and because of this outrageous BBQ Sauce, the chips were jaw-dropping outrageous! Between the two of us and friends, they don't hang around long! I thought it might be interesting to create a kebab, using the same BBQ sauce on veggies. Oh yeah!  I hope you enjoy this as much as we did!



I definitely did not let my veggies marinate long enough. That tenderizes them and if you have a dehydrator and put them in for a few hours, the flavors merge and the veggies get even more tender.

Spicy BBQ RAWsh Kebobs

Ingredients:
1 zucchini, cut into 1/4" slices
1 yellow summer squash, cut into 1/4" slices
1 cup cherry tomatoes
1/2 red onoin
combination of red, orange and/or yellow bell peppers
mushrooms, sliced thick or whole
1 cup pineapple or mango chunks
sliced broccoli and/or cauliflower
- Replace with  any of your favorite veggies


BBQ Sauce Ingredients:
1cup filtered water
3 Tbs lemon juice
3 Tbs olive oil
3 Tbs sunflower seeds (soaked 2 hours)
4 sun dried tomato (soaked and chopped)
3/4 Tbs onion powder
2 Tbs maple syrup (grade B or your favorite sweetener)
1 1/2 tsp cilantro, dried
1 tsp basil, dried
3/4 tsp paprika
1/4 tsp garlic powder
1/4 tsp (hot )red chili powder
1/4 tsp sea salt
1/8 tsp cayenne (eliminate if you want this less spicy)
1/2 tsp liquid smoke or 1/8 teaspoon smoked paprika



Directions:
1. Chop veggies and set aside in a large bowl.

2. Blend BB Sauce ingredients. Add more water as needed. Sauce should be pourable, but not watery.

3. Pour over veggies and mix with hands. Let sit for at least 2 hours or overnight in refrigerator.

4. Spread onto a n on-stick dehydrator tray and dehydrate at 110 degrees for 2 hours..

5. Place on wooden skewers (optional) and dehydate about one hour at 115 degrees. F. Be sure to leave space between veggies.

6. Serve as is, or over your favorite "rice" recipe.