Tempeh Veggie Skewers

Prep Time: 1

Cook Time: 15

Total Time: 1 15

Servings: skewers

Course: Appetizer, Main Dish, Side Dish

Author: Heather Nicholds

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