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Hoisin Sausage and Plum Kebabs

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“From Vegetarian Times”

Ingredients Nutrition

  • 13 cup hoisin sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon chili paste
  • 3 plums, pitted and cut into 8 slices each
  • 5 green onions, quartered
  • 16 ounces vegetarian sausages, cut into 4 chunks each
  • 8 cups Baby Spinach


  1. Whisk together hoisin, vinegar, soy sauce, sesame oil and chili paste in a saucepan; bring to a boil.
  2. Remove from heat and transfer to a small bowl.
  3. Thread each of 4 skewers with 6 plum slices, 5 green onion batons and 4 sausage chunks.
  4. Oil grill grates, and preheat the grill to medium.
  5. Place kebabs on grill, close hood and cook 4 minutes.
  6. Open hood, turn kebabs, close hood and cook for 4 mintues longer.
  7. Transfer kebabs to a platter and brush with half of the hoisin mixture.
  8. Divide spinach among 4 serving plates. Top with kebabs and drizzle with remaining hoisin mixture.

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