Grilled Vegan Kabobs with Beyond Meat Brat Sausage

Ingredients

• 3 ears Corn on the Cob (Short ears, thawed if frozen, cut into 3‑inch slices)
• 1 piece Red Bell Pepper (Cut into bite‑size chunks)
• 1 piece Orange Bell Pepper (Cut into bite‑size chunks)
• 1 piece Yellow Onion (Cut into wedges)
• 4 links Beyond Meat Bratwurst (Thawed, sliced into 1‑inch pieces)
• 1 patty Beyond Meat Burger Patty (Grilled separately, optional)
• 3 tablespoons Extra Virgin Olive Oil (For the glaze)
• 2 tablespoons Soy Sauce (Low‑sodium preferred)
• 2 tablespoons Artichoke Bruschetta Spread (Adds depth of flavor)
• 1 teaspoon Badaya Seasoning Blend (Garlic‑herb blend)
• 1 teaspoon Maple Syrup (Optional, for a hint of sweetness)
• to taste Salt
• to taste Black Pepper

Instructions

1. Thaw and Slice Corn

   Place the frozen corn ears in the microwave for about 2 minutes until thawed, then cut each ear into 3‑inch slices.

   Time: PT5M

2. Prep Vegetables

   Wash the red and orange bell peppers and the onion. Cut the peppers into bite‑size chunks and the onion into wedges.

   Time: PT5M

3. Slice Beyond Sausage

   Remove the Beyond Meat bratwurst from the package and slice each link into 1‑inch thick rounds.

   Time: PT3M

4. Make the Marinade

   In a small mixing bowl combine 3 tbsp extra virgin olive oil, 2 tbsp soy sauce, 2 tbsp artichoke bruschetta spread, 1 tsp Badaya seasoning, and optional 1 tsp maple syrup. Whisk until smooth.

   Time: PT3M

5. Assemble the Kebabs

   Thread the ingredients onto each metal skewer in the order: corn slice, onion wedge, pepper chunk, sausage piece, repeat until the skewer is full, ending with an onion wedge to lock everything in place.

   Time: PT7M

6. Preheat the Grill

   Heat the grill to medium‑high, about 500‑520°F (260‑270°C). Brush the grill grates lightly with oil to prevent sticking.

   Time: PT5M

   Temperature: 500‑520°F

7. Grill the Kebabs

   Place the assembled kebabs on the hot grill. Cook for 4‑5 minutes, brush with half of the remaining glaze, then flip, brush again, and cook another 4‑5 minutes until vegetables are tender and sausage is golden brown.

   Time: PT10M

   Temperature: 500‑520°F

8. Grill the Beyond Burger Patty

   While the kebabs finish, place the optional Beyond burger patty on the grill. Cook 3‑4 minutes per side, brushing with any leftover glaze, until nicely charred.

   Time: PT4M

   Temperature: 500‑520°F

9. Rest and Serve

   Remove kebabs and the burger patty from the grill. Let rest for 2 minutes, then serve hot with extra glaze on the side if desired.

   Time: PT2M

Nutrition Facts

Calories

260

Protein

12 g

Carbohydrates

22 g

Fat

12 g

Fiber

5 g