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Veena Jain

Portabello Kebabs with Asian Slaw

By Veena Jain 3 views  5 years ago


Really tasty, quick and easy recipe that is packed full of flavor. Creamy crunch with the

Asian slaw, along with the marinated kebab veggies is a raw, vegan pleasure.



3 large portabellos

1 small red onion

1 zucchini (courgette)

1 yellow bell pepper

1 cup pineapple

3 tablespoons tamari

1 teaspoon freshly grated ginger

1/4 teaspoon ground fennel seed

1/4 teaspoon ground celery seed

2 tablespoons olive oil

2 tablespoons flax oil

1/4 teaspoon sesame oil (optional)

1/4 teaspoon sal

Asian slaw

1 teaspoon finely grated ginger

3 tablespoons apple cider vinegar

2 tablespoons tamari

1 teaspoon lime juice

1/4 cup almond butter

1/2 a head of Napa cabbage, sliced thin

1 medium carrot, ‘ribboned’ with a peeler

1/2 a red bell pepper, julienne fine

1/2 a yellow bell pepper, julienne fine

1 Thai chili, minced fine

2 green onions, finely sliced

Small handful cilantro, minced

2 tablespoons chiffonade mint



1) Chop the vegetables into 1” squares.

2) Blend the pineapple, tamari, ginger, fennel seed, celery seed, olive oil, flax oil and

sesame oil, then transfer to a bowl. Add the vegetables the bowl and marinate for a few


3) Make small skewers, alternating the vegetables on each wooden skewer to you have a nice

color and texture variation.

4) Optional: Place in the dehydrator for 2 – 3 hours at 115 degrees F.

Asian Slaw

1) Blend first 5 ingredients in a high-speed blender.

2) Combine with remaining ingredients in a bowl.

3) Serve with warm kebabs straight from the dehydrator.

Additional Tips:

Don’t let the simplicity of the way this looks deceive you — it’s a truly satisfying meal that I’m sure will impress anyone.

Tags :

raw vegan asian slaw, vegan kebab recipe

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