2cupspotatoes (small red or Yukon gold cut into medium chunks)
1cupbutternut squash (or other root vegetable of choice)
2cupsmushrooms (cremini, button, or baby bellas), stems removed
1cup1 cup onion cut into medium pieces
8skewerssoaked in water if wooden
1cupvegan mushroom gravy or cranberry sauce, optional
Preheat oven to 375℉ and line a baking sheet with parchment paper. Remove Rebellyous nuggets from freezer and place on baking sheet. Bake for 5 minutes, just enough to lightly cook. Set aside and keep oven preheated and lined baking sheet.
Whisk together all marinade ingredients in a bowl.
Bring a medium pot of water to boil and add potatoes. Bring to a gentle boil for 5 minutes, just enough to par-cook the potatoes. Remove potatoes from pot, drain and place into a large mixing bowl. Add squash, broccoli, mushrooms, and onion. Pour marinade over all the vegetables and stir to be sure everything is coated. Let marinade for 30 minutes.
Assemble skewers by adding pieces of vegetables and Rebellyous nuggets vegan in preferred order. Use a firmer piece at the end to help keep everything on the skewers, like a potato. Lay each skewer on lined baking sheet at least an inch apart (you may need 2 baking sheets). Bake for 10-15 minutes or until vegetables are cooked with light brown edges.
Serve with vegan gravy or cranberry sauce and enjoy.