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Grilled Kielbasa & Vegetable Kabobs (Vegan)

These Kielbasa and Vegetable Kabobs are made with vegan sausage and a variety of veggies, dressed with a lip-smacking Dijon dressing for a quick and easy BBQ idea!

top down view of grilled veggie and kielbasa skewers on a black plate

Kebab, shish kabob, dinner on a stick—no matter what you call them, they are quick, easy, and versatile!

Why We Love This Recipe!

These grilled vegan sausage kielbasa and vegetable kabobs pair perfectly with grilled corn on the cob and Healthy Baked Beans, Baked Vegan Mac & Cheese, Vegan Potato Salad, or Classic Vegan Coleslaw, making a terrific well-balanced lunch or dinner.

Kabobs can be grilled on both an indoor and outdoor grill. Skewers can be made ahead of time, wrapped up, and kept in the refrigerator for grilling later. When ready, throw them on the grill, and dinner is served in no time, about 15 – 30 minutes (depending on whether starting from scratch or pre-assembled).

Break out the grill, gather your ingredients, and let’s get started!

sqush, zucchini, onion, bell peppers and sausage, ingredients for grilled veggies and sausage

Ingredients You’ll Need

For this kielbasa recipe, you only need a few simple ingredients. Starting with the kielbasa, use any of your favorite vegan brands (as of now, I’m only aware of Tofurky making a kielbasa-style sausage).

Next, grab a zucchini or yellow squash, red and green peppers, and onion. We’ll finish the kabobs by brushing them with a peppery Dijon dressing which is made with olive oil, Dijon, and pepper.

It’s a simple and fairly classic vegan kabob recipe that I think you’ll love as much as I do!

veggies ready and prepped for skewing

How To Grill Kielbasa & Vegetable Kabobs

  • Start your grill so it’s nice and hot when you’re ready.
  • Soak your bamboo sticks in water for at least 10 – 30 minutes. This will help to keep them from charring; the longer they soak, the better.
  • Prepare the vegan sausage by slicing it diagonally, about 1/3 of an inch. Cut the zucchini or squash into moon shapes, core and chop the bell peppers, and slice the onions. If the onion slices are too large, slice them in half horizontally.
side by side pictures of the process of skewering sausage and veggies kabobs.
  • In a small bowl, mix the olive oil, Dijon, and pepper. Set aside. Bonus points if you use garlic-infused olive oil!
  • Skewer the veggies, starting with the kielbasa, then the red pepper, onion, green pepper, and zucchini, and repeat until the end of the skewer.
  • Brush the kabobs with Dijon mix and place on the grill for 10 – 12 minutes, turning once. Brush with oil mixture as needed during grilling.

That’s it, easy, breezy – done!

More Vegan Sausage Recipes!

side angle view of sausage and veggie skewers on a black plate.

If you try this vegetable skewers recipe, please let me know! Leave a comment and rate it below. I’d love to hear what you think or any changes you make.



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5 from 1 review

Simple, healthy and easy, these grilled kielbasa & veggie kabobs will be ready in under 30 minutes!

  • Author: Julie | The Simple Veganista
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Total Time: 30 minutes
  • Yield: 12 small or 8 full size kabobs 1x
  • Category: Entree
  • Method: Grill
  • Cuisine: Vegan


  • 4 kielbasa sausages (I used Tofurky Kielbasa), sliced diagonally, about 1/3 inch thick
  • 1 onion (white or red), sliced
  • 1 zucchini or yellow squash, cut into moons
  • 1 large green bell pepper, chopped
  • 1 large red bell pepper, chopped
  • 3 tablespoons olive oil (bonus points for garlic olive oil!)
  • 1 tablespoon Dijon
  • 1/41/2 teaspoon freshly cracked pepper or lemon pepper


If using wooden skewers, soak them in water for 10 – 30 minutes.

Preheat the grill or grill pan to medium high.

In a small bowl, combine the olive oil, dijon and pepper, mix well. Set aside.

Skewer the sausage and veggies however you like. I started with the kielbasa, red pepper, onion, green pepper, zucchini, and repeat until skewer is full.

Brush each kabob with the dijon dressing.

Grill skewers for 10 – 12 minutes, turning once or twice, or until vegetables are tender. Brush will any remaining oil mixture as needed.

Serve with your choice of sides. It’s great with grilled corn and Baked Beans, Vegan Potato Salad, Baked Vegan Mac & Cheese, or Classic Vegan Coleslaw.

Makes 12 small kabobs or 8 regular-sized.


Add more dijon mustard if you like, 1 – 2 teaspoons more is great. This peppery mustard mixture is great brushed on corn before grilling too!

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  1. Collette Turner says:

    I made these for a Kentucky Derby party. they turned our great! I overcooked the vegan keilbasa a bit, but they were still good! I sprinkled some Montreal Steak seasoning on the kabobs to give them a more spicy flavor

  2. Sarah Cummings says:

    Looks so yummy and healthy!! ? Thank you for sharing the easy recipe! I’m in love with the mixed colors. ?

    1. Julie | The Simple Veganista says:

      Yes, they are so yummy and healthy! You’re welcome. Thanks for the feedback! Cheers :)

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