Vegan “Beer Brat” Skewers with Sweet Apricot Glaze

My Vegan “Beer Brat” Skewers with Sweet Apricot Glaze make a good choice for serving both omnivores and vegans, as it is a hearty offering with classic tastes.

(Vegan “Beer Brat” Skewers ready for the oven)


Vegan “Beer Brat” Skewers with Sweet Apricot Glaze

Makes 5 servings



6 heaping tablespoons apricot preserves

2 tablespoons reduced-sodium tamari

2 tablespoons maple syrup

1 tablespoon extra-virgin olive oil

1/8 teaspoon cayenne pepper



10, twelve-inch bamboo skewers, soaked in water for about 20 minutes

1 pint cherry tomatoes

2 medium sweet red bell peppers, cut in chunks

8 ounces white button or cremini mushrooms, stems removed

2 small pattypan squash or 1 medium summer squash, cut in cubes

1/2 large red onion, chopped

1 package (about 14 ounces) vegan “beer brat” sausages (or your favorite variety)



1 tablespoon extra-virgin olive oil

3 tablespoons chopped fresh parsley (optional)


Preheat the oven to 375° F. Line a large rimmed baking sheet (large enough to accommodate 10 skewers) with unbleached parchment paper.


Put all of the glaze ingredients in a small bowl and stir to combine. The glaze will be very thick.


Thread all of the skewer ingredients onto the skewers, evenly diving them as you go. Arrange the skewers in a single layer on the prepared baking sheet. Spoon about 2 teaspoons of glaze over each skewer. Bake for 28 to 30 minutes.


Meanwhile, add 1 tablespoon extra-virgin olive oil to the remaining glaze and stir to combine. Remove the baking sheet from the oven. Spread the remaining glaze over the skewers. Bake for an additional 20 minutes. Put on a wire rack and let cool for 5 minutes. Serve 2 skewers per person, arranged over rice or Quick Quinoa (recipe below), then scatter fresh parsley over the top.