Tempeh Veggie Skewers
Servings: 12 skewers
Ingredients
- 1 package tempeh, cubed
- 1 bell pepper, chopped in large chunks
- 1 onion, red if possible - chopped in large chunks
- 1 zucchini, green and/or yellow chopped in large chunks
- 1 cup mushrooms, chopped in large chunks
- 1 Tbsp olive oil
- 1 tsp cumin
- 1 tsp coriander
- pinch cayenne pepper
- 1 Tbsp tamari
- 1 tsp toasted sesame oil
Peanut Satay Sauce
- 1/4 cup peanut butter, or another nut/seed butter
- 1/4 cup coconut milk
- 2 Tbsp tamari
- 1 tsp cumin
- 1 tsp coriander
- 1 clove fresh garlic
- pinch red pepper flakes
Instructions
Skewers
- Cut the tempeh and vegetables, and put them in a bowl. Drizzle with the olive oil, tamari, sesame oil, and spices and toss to make sure everything is coated.
- Let the vegetables marinate for about an hour, tossing occasionally, then slide them on to skewer sticks and put on a BBQ or grill at medium-high heat for 15-20 minutes, turning occasionally to make sure they don't burn. You can also cook them on the stove or in an oven if you don't have a grill.
Peanut Satay Sauce
- Stir together the peanut butter and coconut milk until smooth and creamy, then add the other sauce ingredients and stir until well combined.
- Serve the skewers along with a small dipping bowl of satay sauce for each person.
Notes
You can also put the veg on skewers first, and marinate with the seasonings in a large ziploc bag. This is a good way to do it if you're taking the skewers out for a picnic or a party. I usually find it easier to marinate in the bowl then skewer, since you can shake or stir the vegetables around more when they're free.
Nutrition
Calories: 113kcal | Carbohydrates: 6g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 249mg | Potassium: 194mg | Fiber: 1g | Sugar: 2g | Vitamin A: 400IU | Vitamin C: 36.3mg | Calcium: 30mg | Iron: 1.3mg
