We’ve tried a lot of vegan sausages. A lot. But the two that always come out on top are Naked Glory and Beyond Meat.
For me, a Naked Glory sausage is perfect for a post-run cooked breakfast and a Beyond Sausage feels more like a hearty dinner treat (probably because they’re huge in comparison). I use them for vegan hotdogs or chopped up and added to pasta dishes.
Today, the sun is shining so the BBQ is ready to cook a small feast. However, the main event is never burgers, it’s always skewers.
Skewers are deceiving. I regularly overestimate how many I can actually eat. We end up making plates and plates of different variations meaning I get that horrible full feeling once we’re done because I need to try everything. Comfortable? No. Completely satisfied? Yes.
So what can go on a skewer? My conclusion is that if you can stab a skewer through said food, then it qualifies as prime skewer material. With loads of variations available, here’s just one favourite that made an appearance at last weeks cookout.
BBQ faves: sausage teriyaki skewers
Ingredients
- 2 Beyond Meat sausages
- 100 ml sweet teriyaki sauce
- 1 pineapple (cored and chunked, or small tin of pineapple chunks)
- 1 handful spring onions (chopped)
- 1 tsp vegetable oil
- 2 tsp dried chilli flakes
- 1 tsp sesame seeds
- 1 squeeze of lemon juice
Instructions
Prep (the night before)
- In a sealable container, pour the teriyaki, oil and lemon juice. Stir everything together.
- Chop your Beyond sausages into chunks. Add to the tub and stir until they are all covered in sauce.
- Close the tub and pop in the fridge overnight.
On the day
- If you're using wooden skewers, put them in a glass with water and let soak for at least 30 minutes (Why? So they don’t catch fire on the BBQ.)
- In the meantime, chop your pineapple into chunks and chop the spring onions.
- When your skewers are ready, load them up with the the sauage and pineapple.
- Whack on the BBQ for about 10 minutes, turning regularly.
- Once cooked, serve on a plate with the sesame seeds and spring onions sprinkled on top. Season with salt and pepper
I’m Gina, a Scottish lass teaching myself how to cook great plant-based grub while learning about our food system.
