Beyond Meat Sausage & Pineapple Kabobs

Holy SHIT - these Vegan Sausage & Pineapple Kabobs made with the NEW Beyond Meat Sausages are SO flippin' good. 

Not only are they 100% vegan and gluten free, but they're totally omnivore approved too.

Bring these to your next BBQ for sure!!!

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Beyond Meat Sausage & Pineapple Kabobs

(makes 12 kabobs)

Gluten Free Teriyaki Sauce


Ingredients:

- 1/4 of a yellow onion
- 2-3 cloves garlic, peeled
- 1 small piece of ginger
- 2/3 c. tamari (or soy sauce)
- 1/2 c. pineapple juice from a can
- 3 rings of canned pineapple
- 2 tbsp. rice vinegar
- 1 tbsp. sesame oil (optional)
- 1/3 c. coconut sugar
- 1 tbsp. cornstarch
- 1/2 tsp. red chili flakes (optional)

Directions:

1. Add all ingredients to a blender and blend on high for 30 seconds, or until everything is well combined and smooth.

2. Pour into a saucepan on medium heat and whisk constantly until the sauce is thick and gravy-like in consistency.

3. Pour your finished sauce into a jar and store in the fridge or use it right away if you'd like! Enjoy!
 

Beyond Meat Sausage Kabobs

Ingredients:

- 2 packages of Beyond Meat Sausages 
- 1 pineapple
- 1 red pepper
- 1 red onion
- 1 batch of GF Teriyaki Sauce (recipe above)

Directions:

1. If using wooden skewers, soak them in water for at least 30 minutes before making your kabobs.

2. Cut your vegan sausages, pineapple, red pepper and red onion into large, bite-sized chunks.

3. Assemble your skewers in whatever order you'd like.

4. Pour the Teriyaki Sauce over the skewers and use a brush to make sure all of the pieces are evenly coated.

5. Marinate in the fridge for at least a few hours (overnight is best!).

6. Place them on a hot grill and cook evenly on all sides, brushing them with the sauce left in the bottom of the pan until they've reached your desired done-ness. Enjoy!
 

xo Kristen