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!!!

Subscribe to my YouTube channel here!

Beyond Meat Sausage & Pineapple Kabobs

(makes 12 kabobs)

Gluten Free Teriyaki Sauce


- 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)


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


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


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

The Best Vegan Carrot Dogs


Hint: They may or may not be made out of carrots. 

Yes. I said carrots. 


They're easy.

They're delicious.

They're super perfect for summer BBQs! 

- Subscribe to my YouTube channel here! -

So get some of these babies marinating in the fridge ASAP.

And yes, I promise they're super yummy!

I was skeptical at first too.  

But trust me on this one. They're SO damn good, and totally omnivore approved.

You can thank me later.  :)





For the dogs

  • 6-8 large carrots

For the marinade:

  • 1/4 cup vegetable broth
  • 1 tablespoon olive or sesame oil
  • 1/4 cup Bragg's liquid aminos (soy sauce and tamari work too!)
  • 1 tbsp. white wine vinegar
  • 1 tbsp. maple syrup
  • 1/4 tsp. liquid smoke (hickory style is best!)
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. oregano
  • 1/4 tsp. salt
  • 1/4 tsp. pepper


1. Peel and cut the carrots to fit the size of buns you're using. 

2. Boil the carrots for 10-20 minutes (depending on the size of your carrots), until soft, but not mushy. 

3. Drain the carrots and immediately run cold water over them to stop the cooking process. 

4. While the carrots are boiling, make the marinade by whisking all of the ingredients together in a bowl until combined. 

5. Once the carrots are cooled, put them into a ziplock bag and pour the marinade in. 

6. Pop 'em in the fridge for AT LEAST 18 hours. The longer the better! I usually let mine marinade for 24-48 hours. Make sure to flip the bag every so often to evenly coat the carrots. 

7. When you're ready to cook your dogs, either grill 'em or sautè 'em until they're heated through and a little bit crispy on the outside (or however you prefer 'em!). #norules 


Heavenly, mother-effin carrot dogs! 

Go make some ASAP! 

Have a delicious summer! 



P.S. If you try these let me know how you like 'em!  And share this with all your peeps too! 

Love you!