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Vegan skewer on plate with cranberry sauce and persimmon salad.
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5 from 10 votes

Deconstructed vegan Thanksgiving skewers

This outside-of-the-box take on Thanksgiving delivers holiday classics in grilled form. Stuffing, potatoes, seitan, and even sweet potatoes with marshmallows. It's got it all. Just add cranberry sauce and gravy!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Main Course
Cuisine: American, Vegan
Keyword: christmas, grill, holidays, kebab, thanksgiving
Servings: 5 people
Calories: 216kcal
Author: Cadry Nelson

Ingredients

For tangy herb lemon marinade

For skewers

  • 8 ounces seitan chicken in medium-sized chunks
  • 5 small Yukon Gold potatoes or other tiny yellow potato with thin skin
  • 1 sweet potato small to medium-sized , cut into ¾ inch thick slices
  • ½ red bell pepper cut into medium-sized pieces
  • 1 medium yellow onion cut into medium-sized pieces
  • 5 cremini mushrooms or white button
  • 2 heaping cups sourdough bread cut into roughly 2 inch chunks
  • 5 vegan marshmallows (Optional) I used Dandies

Instructions

To make tangy herb lemon marinade

  • Combine marinade ingredients in a large mixing bowl and set aside.

To make vegan skewers

  • Put seitan chunks into the large mixing bowl with marinade and briefly combine. Let it marinate while you continue cooking, chopping, and preparing the remaining ingredients.
  • Fill a pot that can hold a steamer basket insert with a few inches of water. Bring it to a boil. Put the potatoes and sweet potato slices into the insert and steam for about 15 minutes. Test the doneness of the potatoes with a fork. If fork tines can go in easily, the potatoes are ready. (They should be easily pierced, but you don't want the potatoes or sweet potatoes to fall apart when skewered.) If the potatoes aren’t quite soft enough, remove the sweet potatoes and continue steaming until done.
  • Add the bell pepper, onion, mushrooms, steamed sweet potato, and steamed potatoes to the mixing bowl with marinade and toss to combine. Marinate for 10 minutes. During the last couple minutes, add the sourdough chunks and toss those with the marinade as well. The bowl will be heaping full at this point.
  • Heat the outdoor grill to 500 degrees. Put all of the ingredients onto long metal skewers, alternating ingredients between each one. Ideally finish the end of each skewer with a sweet potato slice, so that it can be next to a marshmallow when all is said and done for maximum kitsch-effect. Don't put the marshmallows on yet, however.
  • Grill the Thanksgiving skewers for 10 minutes, rotating a couple of times to evenly brown all sides. When the skewers are done, set them aside.
  • Spear each marshmallow with a fork and toast them over a small flame. You can use your gas stove or a candle. Once each marshmallow has browned, carefully top each skewer with a vegan marshmallow. (Don't burn yourself on the fire or metal skewer.)
  • Serve right away with cranberry sauce, cranberry salsa, and/or gravy.

Notes

If you don't have skewers, this dish also works well in an outdoor grill basket. You'll likely need to use a couple of baskets or work in batches. Food grills best when it isn't overcrowded and has plenty of room.
If it's too cold to grill outside, you can use an indoor grill pan instead. Just make sure your skewers aren't too large for your pan. Grill for a few minutes on each side until nice and brown all around.

Nutrition

Calories: 216kcal | Carbohydrates: 32g | Protein: 15g | Fat: 3g | Sodium: 286mg | Potassium: 936mg | Fiber: 6g | Sugar: 3g | Vitamin A: 4085IU | Vitamin C: 39.8mg | Calcium: 67mg | Iron: 6.5mg