Making plant-based, veggie kabobs on the grill is a great and fun way to create a meal!
The nice thing about kabobs is that they really can be made with any veggies desired and skewed in your own way.
This specific dinner recipe makes the perfect kabob with a load of fresh veggies and vegan sausages.
It’s a super simple recipe to whip up and throw on your grill!
Let’s dive into the key nutrients that we can gain from them.
KEY NUTRIENTS
These kabobs are super nutritious as they are grilled, raw veggies and grilled, plant-based sausage.
Red and green bell peppers are a great way to receive more than your daily dose of vitamin C along with a large load of beta-carotene (the human body converts this to vitamin A), vitamins E, K, B6, B9 and potassium.
Onions provide us with a great amount of antioxidants which help rid our body of harmful toxins to protect our cells.
Mushrooms are a source of even more antioxidants, on top of plant-based protein, fiber and potassium.
Broccoli gives us a major dose of vitamins K (as other green veggies do), C, B9, B6, B5, B2, A and E.
There are other great benefits and nutrients that broccoli and other green veggies provide.
Lastly, plant-based sausages provide us with a nice dose of plant-based protein (I used impossible brand for this recipe).
With all of these wonderful nutrients we can gain, let’s get started.
INGREDIENTS
– 10 Wooden Skewers Sticks
– 2 Cups Whole White Mushrooms
– 2 Cups Broccoli Florets
– 1 Red Bell Pepper
– 1 Green Bell Pepper
– 1 Cup Purple Onion (Half of onion)
– 4 Plant-Based Sausages
– 1/2 Cup Olive Oil
– 1 Tsp. Liquid Smoke (Liquid Aminos)
– 1/2 Tsp. Salt
– 1/2 Tsp. Garlic Powder
– 1/4 Tsp. Pepper
*Key notes for this recipe include the fact that these kabobs are cooked on the grill.
Therefore, some preparation must go into getting the grill started and ready.
Also, the skewers that I use are bamboo or wooden skewers, which if not soaked, will burn up on the grill.
It’s very important to soak your skewers sticks in warm water prior to skewing the ingredients for at least 30 minutes.
I personally soaked them for 45 minutes to play it safe on a hot summer day.
BEGIN THE RECIPE
After we follow the previous notes above on soaking the skewer sticks and getting the grill started, we can begin with prepping the ingredients.
To begin, wash all vegetables.
Now, we can start chopping each vegetable to fit on the skewers.
(We want the veggies to be about an inch by inch so you can get a variety of vegetables in your kabob).
Slice 2 cups whole white mushrooms and 2 cups broccoli florets in half and set aside.
Next, chop 1 cup purple onion (half the onion) into triangular pieces about an inch by inch and set aside.
Chop 1 whole red bell pepper and 1 whole green bell pepper by slicing the sides off (this will leave the core and seeds which we don’t want) and slicing those sides into thirds, or pieces that are about an inch by inch.
Set sliced peppers aside.
Lastly, we can move onto cutting each of the 4 plant-based sausages into fourths (16 pieces) and set aside.
Now that the veggies and sausages are prepped, we can begin skewing them!
THREAD & PREP SKEWERS
With a soaked skewer, thread your desired line of each vegetable, alternating and adding in pieces of sausage.
This is where personal preference and creativity come into play!
I personally threaded each vegetable once with the exception of sausage and mushroom twice.
Once all 10 skewers are complete with veggies and sausage, we can get started on the rub that will be applied to them (prevents kabobs from sticking to the grill slates).
In a small bowl, add 1/2 cup olive oil, 1 tsp. liquid smoke, 1/2 tsp. salt, 1/2 tsp. garlic powder and 1/4 tsp. pepper.
Mix to combine ingredients.
Next, apply oil mixture using a food brush to one side of each kabob, making sure to cover all vegetables and sausages.
Once the initial side is brushed, we can begin grilling our kabobs!
GRILL VEGGIE KABOBS
Place each kabob on the grill face down on the side that is oiled.
Allow a few minutes for that side to cook while brushing on more oil mixture to the top so they will be prepared for flipping.
Once the first side is cooked, use grill tongs to flip each kabob onto their other, oiled side.
Allow another few minutes for this side to cook and crisp up as well.
When your veggie kabobs are cooked thoroughly, remove them from the grill and begin plating!
Enjoy!
Veggie Kabobs
Ingredients
- 10 Wooden Skewers Sticks
- 2 Cups Whole White Mushrooms
- 2 Cups Broccoli Florets
- 1 Whole Red Bell Pepper
- 1 Whole Green Bell Pepper
- 1 Cup Purple Onion (Half of onion)
- 4 Plant-Based Sausages
- 1/2 Cup Olive Oil
- 1 Tsp. Liquid Smoke (Liquid aminos)
- 1/2 Tsp. Salt
- 1/2 Tsp. Garlic Powder
- 1/4 Tsp. Pepper
Instructions
Preparation
- These skewer sticks are wooden so they must be soaked in warm water for at least 30 minutes prior to grilling to ensure they don’t burn up. (I soak them for 45 minutes to play it safe on a hot summer day).
- Because this recipe is cooked on the grill, prepare the grill by getting the fire going and/or the coals ready for the kabobs.
Begin The Recipe
- To begin, wash all vegetables.
- Slice 2 cups whole white mushrooms and 2 cups broccoli florets in half and set aside.
- Next, chop 1 cup purple onion (half of the onion) into triangular pieces about an inch by inch and set aside.
- Chop 1 whole red bell pepper and 1 whole green bell pepper by slicing the sides off (this will leave the core and seeds which we don’t want) and slicing those sides into thirds, or pieces that are about an inch by inch.
- Set sliced peppers aside.
- Lastly, we can move onto cutting each of the 4 plant-based sausages into fourths (16 pieces) and set aside.
Thread & Prep Skewers
- With a soaked skewer, thread your desired line of each vegetable, alternating and adding in pieces of sausage. (This is where personal preference and creativity come into play!)
- Or, thread each vegetable once with the exception of sausage and mushroom twice.
- Once all 10 skewers are complete with veggies and sausage, begin the rub that will be applied to them (prevents kabobs from sticking to the grill slates).
- In a small bowl, add 1/2 cup olive oil, 1 tsp. liquid smoke, 1/2 tsp. salt, 1/2 tsp. garlic powder and 1/4 tsp. pepper.
- Mix to combine ingredients.
- Next, use a food brush to apply oil mixture to one side of each kabob, making sure to cover all vegetables and sausages.
- When the initial side is brushed & oiled, begin grilling kabobs!
Grill Veggie Kabobs
- Place each kabob on the grill face down on the side that is oiled.
- Allow a few minutes for that side to cook while brushing on oil mixture to the top so they will be prepared for flipping.
- Once the first side is cooked, use grill tongs to flip each kabob onto their other, oiled side.
- Allow another few minutes for this side to cook and crisp up as well.
- When your veggie kabobs are cooked thoroughly, remove them from the grill and begin plating!
- Enjoy!