Sweet and Sour Vegan Kabob Recipe (Baked or Grilled)

Opposites attract and contrasting flavors create a delicate balance whenever sweet and sour is involved. There is no sweetness without sourness, and vice versa. One is necessary to appreciate the other, harmonizing between the two extremes in this vegan kabob recipe.

Something about that acidic twang and that sweet foil keeps us coming back, bite after bite, regardless of the vehicle. Why not use such an awesome sauce to leverage healthy whole foods, maximizing the nutritional output for minimal effort? This is a job for vegan kabobs!

These sweet & sour vegan kabobs are the best way to highlight everyone’s favorite tangy, syrupy sauce. Everything is more fun eaten off a stick, and when you factor in such a compelling glaze to seal the deal, it could easily become a top dinner pick after one bite. Call it healthy comfort food or just a great weekday meal; no one will argue when they’re too busy chowing down!

This sweet & sour vegan kabob recipe was kindly sponsored by Jack & Annies, makers of delicious plant-based meats made from jackfruit. 

What Makes This Veggie Kabob Recipe So Great?

• Instant gratification. There’s no wait for marinating, only a short 5-minute simmer to thicken the sauce and you’re good to grill.
• Flexible. No grill? No problem! You can just as easily make these veggie skewers in the oven, which is also handy in case rain threatens to put a damper on dinner.
• Kid-approved. It’s impossible to resist a rainbow of veggies you can eat with your hands straight off a stick! Especially once it is coated in that sweet, sour, and savory sauce, even picky eaters will ask for seconds.
• Perfect for a party. Double or triple the recipe for your next backyard BBQ if you want to effortlessly wow all your friends. No one would guess that they’re vegan.
• Surprisingly nutritious. Tastes like comfort food, feels like wholesome health foods; both are correct! You get all the vitamins and minerals from a diverse array of fresh vegetables, a solid foundation of plant protein, and all the great nostalgic flavor of your favorite Chinese takeout. That’s a win-win-win situation!

If you’re looking for another style of kabob, check out these smoky seitan kebabs with peanut dipping sauce or these incredible tofu kebabs. They’re delicious as well!

For the Kabob Skewers

• Vegan meatballs: Jack & Annie’s is our top pick since they’re already well seasoned, convincingly meaty, and full of healthy plant protein. See more meaty ideas in the Vegan Shish Kebab Meat Options section below.
• Fresh Vegetables: Anything under the sun goes! Make a colorful combination with anything you have on hand, what’s in season, or your very favorite veggies.
• Fresh Pineapple: Though it may be tempting to use canned or frozen pineapple, fresh holds up to grilling much better. If you’d rather not break down a whole fruit, you can get the pre-cut pineapple sold in the refrigerated produce section.

For the Sweet & Sour Sauce

• Preserves (or Jam): Apricot preserves or jam brings in the primary source of sweetness here—and this is the kind we use. But you can also use orange, peach, strawberry, nectarine, or other fruity seasonal preserves for a similar effect. It’s your choice if you want something more mellow or zest, chunky or smooth.
• Ketchup: Tangy and gently spiced ketchup provides a bit of tomato flavor to the base along with an incredible depth of flavor, all in one convenient condiment.
• Soy sauce: Adding both salt and savory flavor, this pantry staple isn’t just for Japanese food! Just a splash adds volumes of umami that help enhance the plant-based meat. Feel free to use Tamari instead of soy sauce to make it gluten-free!

To change things up, you can even use this particular sauce in this sweet and sour tofu recipe!.

Vegan Shish Kebab Meat Options

A varied, diverse diet is the key to health, happiness, and not getting bored out of your mind with the daily menu. We love using Jack & Annie’s jackfruit meatballs but here are some alternative proteins that will also work great:

• Vegan meatballs
• Cubed extra-firm tofu (plain, baked, or smoked)
• Sliced meatless sausage
• Meatless chicken strips
• Cubed tempeh
• Diced seitan

How To Make Vegan Kabobs

Step 1: Start by making the marinade in a small saucepan over medium heat. Whisk together the jam, ketchup, apple cider vinegar, soy sauce, garlic powder, and chili powder until well combined and simmering. Dissolve the cornstarch in a small bowl with water, then add to the saucepan and stir to thicken.

Step 2: Prepare your vegan meat of choice. In this recipe, we used frozen meatballs and baked them for about 10 minutes until they were soft enough for skewering.

Step 3: Thread each skewer with two slices of red bell pepper, a meatball, orange bell pepper, pineapple, another meatball, green bell pepper, and two slices of purple onion to achieve a colorful rainbow vibe.

Step 4: Using a basting brush, coat the kebabs on both sides with the marinade. Reserve the remaining marinade for later use.

If baking, bake in the oven for 10 minutes, then rotate and bake for another 10 minutes until the veggies are cooked to your liking. For grilling, coat the grill with oil and grill the kebab skewers for about 5 minutes on each side until done to your liking.

Step 5: After cooking, brush another layer of the sweet and sour sauce onto each vegan kabob, sprinkle with optional white sesame seeds, and serve hot!

Tips For Building The Perfect Vegan Kabob

You can make a great grilled veggie kabob without giving it any thought. Want to make one that stands apart from the pack? Step up your grilling game with just a few basic tips and tricks.

Soak Your Skewers

If you’re using wooden or bamboo skewers, soak them in water for at least 30 minutes before grilling to prevent them from catching on fire.

Chop Everything Evenly

Cut everything into the same size pieces for more even cooking.

Space Your Skewers

Give the skewers space so they’re easier to turn and remove when they’re done.

Use Tongs

Use tongs to move the vegan kabobs to keep your hands safely out of the fire.

Keep Your Eye On the Prize

Stick with it! Don’t walk away or turn your back. The grill is very hot, and the kabobs will cook quickly.

Extra Sauce, Please!

Serve with extra sauce on the side for dipping if you want an extra flavor infusion.

More Uses For This Sweet And Sour Sauce

There’s no such thing as too much sauce! You might want to double the recipe to guarantee leftovers because you’ll want this versatile flavor bomb on everything. It keeps well too; stored in an airtight container in the fridge, sweet and sour sauce should last for up to 2 weeks. Use it as a side or meal starter for dishes such as:

• Dipping dumplings
• Mixing into stir fries like this teriyaki stir fry
• Drizzling over rice bowls with steamed sticky rice
• Glaze for slow-roasted meatless proteins
• Simmered into hot and sour soup
• Poured over tempura

Frequently Asked Questions