Thanksgiving Kebabs

Amounts will vary depending on how many people you plan to serve and which vegetables/add-ins you choose, but the concept remains the same. What follows is largely a reflection of what is pictured above, but the formula is entirely open to interpretation.

Seitan, Tempeh, or Vegan "Turkey," Cubed

Peeled, Gutted, and Cubed Butternut Squash

Small Brussels Sprouts, Cleaned and Trimmed

Large Fresh Cranberries*

Marinade:

2 Tablespoons Lemon Juice

2 Tablespoons Grade B Maple Syrup

2 Tablespoons Olive Oil

1 Tablespoon Tamari

2 Teaspoons Dijon Mustard

1/2 Teaspoon Dried Thyme

1/2 Teaspoon Garlic Powder

1/4 - 1/2 Teaspoon Salt

1/4 Teaspoon Ground Black Pepper

Pinch Rubbed Sage

To Serve:

Mashed Potatoes (Optional)

Gravy, for Dipping (NOT Optional!)

*When selecting cranberries, be sure to use particularly large berries and skewer them precisely in the center, as they have a tendency to wither and/or split while baking.

Before you start prepping vegetables or turning on the heat, submerge your wooden skewers for at least 20 minutes to prevent them from burning (or worse, catching fire) while in the oven. If using metal skewers, go ahead and skip this precaution.

Preheat your oven to 400 degrees and lightly grease a shallow baking dish that can accommodate the full length of your skewers.

Thread individual vegetables and "meat" on the skewers in any pattern or proportion you like. There's no right or wrong answers here, just do what's easiest, looks good, and tastes good. Just make sure that all your components are roughly the same size so that they cook evenly. Place the finished skewers in a single layer in your prepared baking dish. If you're making enough for a big party, you may need to consider a second vessel.

Whisk together the ingredients for the marinade and brush it generously over the skewered "meat" and veggies. If you have any leftover, reserve it to baste the skewers once more halfway through the cook time. Bake for 20 - 30 minutes, depending on the size of your vegetables, flipping after 10 and basting if desired. The vegetables should be nicely browned and tender when done.

Serve immediately over hot mashed potatoes with a small bowl of gravy for dipping on the side.

©Hannah Kaminsky http://www.BitterSweetBlog.com