^[1]This offbeat grilling sauce is great for basting or marinating kebabs of tofu, tempeh, seitan; it’s also delicious on eggplant and corn headed for the barbecue. Recipe by Adair Moran, from Main Street Vegan ^[2]by Victoria Moran and Adair Moran, © 2012, Tarcher/Putnam.

Makes about 2/3 cup

• 1/2 cup regular or lite coconut milk
• 1 teaspoon fresh lime juice
• 1/2 teaspoon toasted sesame oil
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes (less if you prefer it mild)
• Salt and freshly ground black pepper to taste
• 1 or 2 limes, cut into wedges

Mix all the ingredients except the lime wedges together in a bowl.

Brush your kebabs (or marinate your ingredients briefly) with the sauce and skewer the lime wedges to the kebabs before grilling.

• Here are lots more recipes for simple sauces and such. ^[3]
• Explore VegKitchen’s Vegan Barbecue ^[4]page for lots of recipes for grilled veggies, plant proteins, and tasty marinades.