Big Mountain Caprese Skewers is one of my first truly vegan creations. Since my husband has started the new year with an attempt to go vegetarian and Big Mountain offered up the challenge to create recipes using their vegan products, I applied and was accepted into Big Mountain Foods blogger recipe challenge.
Being completely new to the vegetarian world, I struggle to think beyond just cooking veggies, so having a product with so many possibilities, has been a game changer. With the blogger challenge, we’ve been able to try several products including their Cauli Crumble Veggie Grounds, Big Brat Veggie Links, and Super Food Brekkie Links.
Big Mountain Caprese Skewers
Being a full time teacher, chef, blogger, wife, and mom, time is precious commodity and dinner still needs to get on the table at a decent hour, so I love creating ways to use supermarket finds combined with fresh ingredients (and an Instapot on a fairly regular basis) to serve up dishes that are not only quick, but also healthy and tasty.
For a recent post-holiday get together, I challenged my guests to try something new. None are vegetarian and most certainly not vegan; however, most were shocked to find that my Caprese Skewers were completely plant based.
- 4 Big Mountain Foods Big Brat Veggie Links-cut into bite size pieces
- 1 pint grape tomatoes
- 8 oz. cashew milk mozzarella-cut into small chunks
- 1 c. balsamic vinegar
- 1/2 c. whole cranberries
- 1/2 c. brown sugar
- 14 bamboo skewers
- Cut veggie links into bite size pieces. Four links should yield 28 pieces. Place on a lined cookie sheet and broil for 5 minutes until lightly toasted.
- To assemble skewers, alternate mozzarella, grape tomatoes, and veggie link bites.
- In a sauce pan, combine balsamic vinegar, cranberries, and brown sugar. Bring to a boil. Reduce heat slightly and allow to reduce. Cranberries will “pop” and become soft, and balsamic with thicken. Remove from heat and strain to remove cranberry flesh. Pour into a squirt bottle.
- Drizzle balsamic reduction over Caprese Skewers and pour remaining balsamic reduction into a bowl for added dipping.
To set out on your own vegetarian/vegan adventure, follow Big Mountain Foods for more recipes and great plant based products.
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