Vegan Grilled Vegetables with Sesame Marinade

Vegetables marinated in Sesame Soy Seasoning adds a different twist to a outdoor party. Delicious!  

  •  3 cups Red potatoes, halved or quartered depending on size, parboiled  
  • 1½ cups pearl onions, peeled
  • 1 yellow squash, cut into bite-sized pieces
  • 2 cups small button mushrooms
  • 1 red bell pepper, cut into bite-sized pieces
  • 1 pound firm tofu, drained, pressed and cut into cubes (optional)
  • Bamboo skewers

Begin by creating marinade.  Place potatoes in a saucepan of water and bring to a boil for 2-3 minutes until they are beginning to become tender but not fully cooked. Drain and set aside.  Place all vegetables and tofu in bag with marinade. Refrigerate for one hour. Soak bamboo skewers in water so they will not burn on the grill. Thread vegetables and tofu on bamboo skewers. Save leftover marinade. Grill, inside or out, turning often until brown. Serve over rice. Leftover marinade can be used to lightly drizzle across top of plate if needed.

Sesame Grilling Marinade

  • 1 cup soy sauce or Tamari
  • 2 tablespoons agave nectar
  • 1 tablespoon rice vinegar
  •     1 teaspoon garlic powder 
  •       1 teaspoon sesame oil
  •     ½ teaspoon cayenne pepper
  • Mix ingredients in a large plastic bag or container.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.