Nugget Skewers

A hearty, easy-to-prepare main course.

Rebellyous Nugget Skewers

Prep Time30 mins
Cook Time20 mins
Course: Main Course, Side Dish
Cuisine: Mediterranean
Servings: 6
Author: Amy Webster



  • 1 1/2 cup vegetable broth
  • 2 tbsp olive oil
  • 2 tbsp soy sauce
  • 1 tbsp lemon juice
  • 1 tsp balsamic vinegar
  • 1 tsp garlic minced
  • 1 tsp dried rosemary
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rubbed sage
  • 1/4 tsp pepper


  • 1 8.4 oz 1 (8.4 ounce) package Rebellyous Plant-Based Nuggets
  • 2 cups potatoes (small red or Yukon gold cut into medium chunks)
  • 1 cup butternut squash (or other root vegetable of choice)
  • 2 cups mushrooms (cremini, button, or baby bellas), stems removed
  • 2 cups broccoli florets
  • 1 cup 1 cup onion cut into medium pieces
  • 8 skewers soaked in water if wooden
  • 1 cup vegan 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.

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