About the Recipe
Savor the smoky goodness of Tempeh Kabobs, a delightful vegetarian treat. This recipe combines hearty tempeh with vibrant vegetables like red bell pepper, zucchini, and white mushrooms. Marinated in a homemade barbecue sauce featuring tomato sauce, maple syrup, molasses, and a blend of spices, these kabobs are grilled to perfection. Whether prepared on an outdoor grill or a grill pan, they promise a flavorful and satisfying meal. Perfect for a healthy, plant-based barbecue experience.
Ingredients
16 ounces tempeh 1 large red bell pepper1 large zucchini 1 large white or yellow onion8 ounces white mushrooms, washed and trimmed
Ingredients for barbeque sauce
15-ounce can tomato sauce
2 tablespoons maple syrup
1 tablespoon blackstrap molasses
2 tablespoons olive oil
2 tablespoons tamari
1 tablespoon apple cider vinegar
1 teaspoon paprika
1 teaspoon oregano, dried
¼ teaspoon chili powder
Preparation
Cut the tempeh, red pepper, zucchini, and onion each into 1.5 inch pieces.
Mix the ingredients for the barbecue sauce together in a bowl. Pour the sauce into a 9 x 13 inch casserole dish and add the vegetables and tempeh. Coat each well and allow to marinate in the refrigerator for at least two hours or overnight.
Divide the vegetables and tempeh evenly onto skewers, alternating ingredients. Reserve extra sauce for serving.
Heat the grill to medium-high. Place skewers on the grill and cook for 7-10 minutes, basting occasionally, until the vegetables are tender. You can also do this on a grill pan, and cook for 8 to 10 minutes on medium-high heat. Serve immediately.