Sure we could have fired up some seasoned extra firm tofu or seitan steaks but basically it was a veggie burger and veggie kabob kind of night!
We had to soak some vegetables in warm water so they would cook evenly with the others that had shorter BBQ times. We soaked the beets, white potatoes, sweet potatoes and pumpkin. We were hesitant to soak the beets fearing the other vegetables would all turn red. My hands, clothing and cutting boards all went red but surprisingly… the vegetables retained their colors.
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