Vegan Teriyaki Sausage Skewers recipe

These vegan teriyaki sausage and vegetable skewers are the perfect combo for a laid-back summer BBQ! Simply slather in sticky teriyaki sauce and cook on the bbq or in the oven - it's so easy.

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Serves6
Preparation Time15 mins
Cooking Time30 mins

Ingredients
Method

Ingredients

For the glaze:

2 tsp cornflour + 2 tsp water
100 ml Kikkoman Teriyaki Marinade
50ml maple syrup

For the skewers:

4 chunky vegan sausages
2 ready to eat corn on the cobs
2 courgettes
2 red peppers
16 chestnut mushrooms
12 cherry tomatoes (optional)

To serve:

Rice
Green salad

You’ll need:

6 metal skewers

Method

1. Preheat the oven to 180C or get barbecue ready

2. Prepare the skewers - Cut the sausages, corn on the cob, and courgettes into 1 inch pieces. Halve, core and cut the peppers into 1 inch piece. Push the prepared vegetables, mushrooms and tomatoes on to the skewers and set them over a lasagne dish

3. Prepare the glaze - Mix the cornflour and water together in a small bowl. Add the Kikkoman Teriyaki Marinade and maple syrup to the saucepan and simmer over medium heat for 3-4 minutes until it starts to thicken. Add the cornflour mix to the pan, turn the heat down and stir until the sauce reaches the consistency of a loose syrup. Transfer the glaze to a bowl and leave to set to the thickness of maple syrup

4. Dress and cook the skewers - Brush the glaze over the skewers making sure everything is well covered (saving a little for glazing). Put the lasagne dish in the oven and roast for 20 minutes (or cook them on a barbecue). Brush with the remaining glaze.

5. To serve - Prepare your rice and plate it up. Place the skewers on the rice, dress with green salad and serve immediately

If you like Teriyaki Marinade, try our delicious recipes made with our Teriyaki Stir Fry Sauces