Vegan Grilled Kabobs have become a favorite of mine this summer. I like to make mine with plant based meat, along with some healthy vegetables like green pepper, grape tomatoes, zucchini and red onion. Before grilling the kabobs, I coated them with a red chili sauce, which added a nice kick to that char grilled barbeque flavor.
I love to buy my fresh veggies from Whole Foods Market, Wegmans and Sprouts Farmers Market. Their selection is outstanding. If you’d like to see some great kitchen essentials, check out the ones I use on my Shop Page.
4 Plant-based sausages cut, 1/3 inch thick, Beyond meat
1 Red onion, sliced
1 zucchini, cut into moons
1 Large green pepper, chopped
1 Container of cherry tomatoes
3 Tablespoons of olive oil
1 Tablespoon of Dijon mustard
1/4 Teaspoon of Himalayan salt and pepper
Vegan Kimchi sauce, (a marinade), or a sauce you desire
8 to 10 skewers of choice
-If using wooden skewers, soak them in water for 10 – 20 minutes so they don’t burn before adding vegetables. Drain and dry them.
-Wash and chop vegetables, add vegetables to a large bowl.
-Mix the vegetables and marinade. Allow marinade to sit for about 15 minutes. Once the vegetables have marinated, add them to the skewers.
-You can bake in the oven at 400F for 10-15 minutes, or until vegetables are tender. You can also heat the grill to 375 (medium/high).
-Place the skewers on the heated grill for about 9-10 minutes. Turn them and cook for an additional 5-6 minutes. Enjoy!