If it’s too warm to turn on the oven or you’re simply searching for an outside-the-box take on vegan Thanksgiving dinner, look no further than these Thanksgiving kebabs. Cooked on the grill, this vegan Thanksgiving main dish has all of your usual holiday favorites in a deconstructed form.
I’ve heard this theory that in whichever season you celebrate your birthday, that will be your favorite. So if you spend your birthday sledding snowy hills, you’ll have an affinity for winter. If your birthday means going to the beach and wearing cotton sundresses, then summer will be your favorite. If you spend your birthday skipping in puddles and smelling budding flowers, spring will have your allegiances. And if your birthday is spent raking crisp autumn leaves and sitting by an outdoor fire pit, fall will warm the cockles of your heart.I doubt this is true across the board, but it certainly rings true for me. Summer holds the deck on my birthday, wedding anniversary, dating anniversary, anniversary of when we adopted Avon, and vegan anniversary. July is laden with joy and celebrations and is easily my favorite month of the year. Added to that, summer means barbecue season – with flame-licked skewers on the grill.
Once the temperatures begin to drop and sweaters come out of storage, I begrudgingly accept it but not happily. The only thing that makes the bitter cold go down easier is thoughts of crackling Christmas records, festive lit-up houses, and plans of gathering together with family and friends to play an annual game of backyard football on Thanksgiving. On that fourth Thursday of November, I watch the Thanksgiving Day parade, read the newspaper, and settle in to a cup of hot apple cider. It may not be summer’s jubilance, but fall does have a few perks.
Today’s vegan Thanksgiving main dish recipe is a true holiday mash-up representing both Thanksgiving and the Fourth of July.
Vegan Thanksgiving main dish
These kebabs are Thanksgiving in a deconstructed form:
- Stuffing: Chunks of sourdough bread, mushrooms, onions, and bell pepper
- Savory seitan in a lemony marinade
- Yukon gold potatoes
- Sweet potatoes with vegan marshmallows
(FYI: I toasted the marshmallows separately and added them to the finished kebabs just before serving. I recommend placing a chunk of sweet potato in the penultimate spot on the kebab, so that you can have a single marshmallow at the very end. Who knows how kitschy sweet potatoes & marshmallows became a thing, but regardless, it’s a regular at the holidays. If you’d rather, you can certainly leave that part off.)