Standard grilled vegetable skewers grow old pretty quick. That’s why we’ve developed five creative, crowd-pleasing vegan versions worthy of any backyard BBQ. We promise they’ll satisfy even the most discerning palates.

1. Candied Maple Balsamic Brussels Sprout Skewers with Red Onion

Brussels sprouts aren’t your typical BBQ fare, but you’ll be pleasantly surprised at how incredibly flavourful and gorgeous they are. Think of them as vegetable lollipops that have been caramelized in sweet maple and balsamic. You can also feel good knowing that you’re eating one of the most nutritious veggies out there. Cue the cravings!

Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 3-4

Ingredients:
1 lb brussels sprouts, halved
1/2 red onion, sliced into 1-inch squares
3 Tbsp extra virgin olive oil
3 Tbsp balsamic vinegar
1 Tbsp maple syrup
1 Tbsp dijon mustard
1/4 tsp sea salt

Toppings:
Drizzle of maple syrup
Squeeze of lemon juice
Chopped fresh parsley

Directions:
1. Bring a large pot of water to a boil, toss in the brussels sprouts for 1 minute until tender. Remove them, rinse under cold water and pat dry with a towel.
2. Place the brussels sprouts in a bowl with red onion and the rest of the ingredients, toss so the veggies are well coated in the marinade.
3. Arrange the sprouts onto the skewers with red onion in between them – there should be about 4 brussels sprouts per skewer. If using wooden skewers, soak them first. 

4. Pour any remaining marinade left in the bowl over the skewers.
5. Place the skewers onto your BBQ or grill that’s set to medium heat. Cover and grill for about 5 minutes per side, until a nice browning forms.
6. Brush with a little extra maple syrup, a squeeze of lemon juice, fresh parsley and enjoy.

2. Tofu Peanut Satay and Cucumber Skewers Topped with Toasty Peanuts and Fresh Mint

Peanuts, tofu and coconut are a classic combination, and when paired with crisp cucumber ribbons and fresh mint, you get an unbelievably refreshing summertime dish. The satay sauce is creamy, sweet, zesty and salty – we recommend generously drizzling it all over your skewers.

Prep Time: 30 minutes
Cook Time: 10 to 15 minutes
Servings: 4

Ingredients:
1 block firm tofu, cut into 1-inch cubes
1 English cucumber, peeled into long thin ribbons

Tofu Marinade:
1 Tbsp peanut butter
3 Tbsp tamari (or soy sauce)
2 Tbsp sesame oil
2 Tbsp maple syrup
1 clove garlic, minced

Satay Sauce:
1/4 cup coconut milk
3 Tbsp peanut butter
1 Tbsp lime juice
2 tsp tamari (or soy sauce)
2 tsp maple syrup
1 small garlic clove, minced
1 tsp ginger, minced
Pinch of red pepper flakes or dash of hot sauce (optional)
Pinch of sea salt

Toppings:
1/2 cup toasted peanuts, roughly chopped
1 cup mint leaves, roughly chopped

Directions:
1. Make the marinade in a bowl and let the tofu sit in it for 10-15 minutes.
2. Meanwhile, wash off the cucumber well. Use a vegetable peeler to peel long, thin ribbons, going from top to bottom. You should have 16 long cucumber ribbons. You will have leftover cucumber, so slice it into sticks to snack on.
3. Stir together the ingredients for the satay sauce until smooth.
4. Thread the marinated tofu onto skewers. If you’re using wooden skewers,  make sure you soak them first.
5. Place your skewers onto your BBQ or grill that’s set to medium heat and lightly oil with about 2-3 teaspoons of coconut oil. Grill the tofu for 3-4 minutes per side until you see a nice browning.

6. Once cooked, carefully remove the tofu from the skewers, except for one tofu cube. Then begin threading on the cucumber ribbons, interchanging between tofu and cucumber. You’ll need to fold the cucumber back and forth several times so that it’s easy to thread onto the skewer.
7. 
Top with chopped peanuts, satay drizzle and mint leaves. You can also dip each skewer into the satay sauce.

3. Coconut Crusted Tempeh Skewers with Mango Salsa

Tempeh is often a mysterious ingredient, and many people aren’t quite sure how to cook it. This is the perfect recipe if you’re new to the tempeh game – or if you’ve been eating it for years. The coconut provides a nice crisp coating and the mango salsa adds a refreshing, sweet and zesty component.

Prep Time: 30 minutes
Cook Time: 10 minutes
Servings: 3-4

Ingredients:
1 brick of tempeh, sliced into 1-inch cubes

Tempeh Marinade:
1/4 cup coconut oil, melted
1/4 cup coconut milk
1 1/4 cups unsweetened shredded coconut
1/4 cup sesame seeds
1/2 tsp sea salt

Mango Salsa:
1 mango, cubed
1 green onion, sliced thinly
1 cup diced tomatoes
1/4 cup roughly chopped fresh cilantro
2 tsp extra virgin olive oil
1/2 lime, juiced
Pinch of sea salt
Pinch of pepper

Topping:
1/3 cup chopped fresh cilantro

Directions:
1. Melt the coconut oil and whisk together with coconut milk.
2. In a separate dish, like a wide bowl or pie plate, combine the shredded coconut, sesame seeds and sea salt.
3. Slice the tempeh into cubes, dip them in the coconut liquid mixture and then into the coconut coating, place them on a plate.



4. Repeat until all cubes are well coated. Work quickly so the coconut oil doesn’t harden, then thread the tempeh onto skewers. If you’re using wooden skewers, make sure you soak them first.
5. Heat your grill or BBQ to medium and oil well with coconut oil.
6. Place the tempeh on your grill for 2 to 3 minutes per side, don’t cover the grill. The coconut coating on the tempeh will burn if it’s left on the grill too long, so don’t overdo it.
7. Meanwhile, combine the salsa ingredients together.
8. Garnish the tempeh skewers with fresh cilantro and serve with mango salsa on the side.

4. Sticky Cauliflower “Wing” Skewers with Sesame Seeds

This is a really creative and delicious way to eat more cauliflower: a versatile and superfood vegetable that’s rich in antioxidants. Although there’s a bit of prep work before these skewers hit the grill, the sticky, sweet and spicy result is worth every minute. While we offer a simple BBQ sauce recipe, you can always swap for store-bought.

Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 3-4

Ingredients:
1 small head of cauliflower, chopped in large sized florets (approx. 4 cups)

Cauliflower Marinade:
1 cup spelt or all purpose gluten-free flour
1 cup dairy-free milk
1/4 tsp sea salt
Pinch of pepper

BBQ Sauce:
1 cup crushed tomatoes
2 Tbsp molasses
4 tsp tamari
2 tsp apple cider vinegar
2 tsp smoked paprika
1-2 tsp hot sauce (add to your preference)
1 tsp garlic powder
Pinch sea salt

Toppings:
2 green onions, sliced
Handful fresh cilantro, roughly chopped
1/4 cup sesame seeds

Directions:
1. Preheat the oven to 400ºF and line two baking sheets with parchment paper.
2. Chop the cauliflower into large florets.
3. Combine the flour, milk, sea salt and pepper in a bowl, whisk until smooth and thick.
4. Coat each cauliflower floret into the flour mixture and place on the baking sheets – don’t overcrowd them. Bake in the oven for 20 minutes until crisp on the outside.

5. Meanwhile, make the BBQ sauce by combining all of the ingredients in a small saucepan. Bring it to a simmer and let cook for 15 minutes, stirring every so often, until it thickens.
6. Let the cauliflower cool, then drizzle the BBQ sauce over and sprinkle sesame seeds on top. Save some sauce to be served on the side of the skewers.
7. Place 3 to 4 cauliflower florets on a skewer. If you’re using wooden skewers, make sure you soak them first.
8. Heat your grill to medium and oil it well. Place the cauliflower on the grill for 3 to 4 minutes per side, no need to cover.
9. Remove from the grill and top with chopped green onions and cilantro. Sprinkle some extra sesame seeds over top. Serve extra BBQ sauce on the side.

5. Pineapple, Banana, Strawberry Skewers with Salted Chocolate Drizzle

Grilled fruit is the perfect summertime dessert. We love the combination of caramelized bananas, jam-like strawberries and sweet pineapple, but feel free to use your favourite fruit or better yet, whatever is in season.

Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4 servings

Ingredients:
2 cups pineapple, peeled and cut into 1 1/2 -inch cubes
2 bananas, sliced into 1 1/2-inch thick circles
8 strawberries
2 tsp coconut oil
1/3 cup dark chocolate chips
2 tsp coconut oil
1/2 tsp sea salt
1/2 cup toasted unsweetened shredded coconut

Directions:
1. Thread the pineapple cubes, banana circles and whole strawberries onto your skewers. If you’re using wooden skewers, soak them first.
2. Turn the grill to medium and rub the fruit with coconut oil to prevent them from sticking.
3. Place the fruit skewers on the grill and cook for 2 minutes per side, uncovered.
4. Remove the fruit from the grill and place on a plate.

5. Make the salted chocolate drizzle by heating the chocolate chips, coconut oil and sea salt in a double boiler. Continue to stir the chocolate until it becomes creamy, then drizzle it right over the fruit.
6. If you don’t drizzle it all over top, serve on the side for extra dipping.
7. Sprinkle toasted shredded coconut on top, and voila!

Craving more warm-weather recipes? Check out these 20 Foods to Keep You Hydrated This Summer.