Author Notes: Sweet, tangy homemade barbecue sauce is a perfect complement to the nutty, earthy taste of tempeh. This easy, crowd-pleasing dish is ideal for summer entertaining. —Gena Hamshaw
Serves: 4
Ingredients
For the tempeh kebabs:
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16
ounces tempeh (two 8-ounce packages), cut into 1 1/2-inch pieces
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1
large red bell pepper, deseeded and cut into 1 1/2 inch-squares
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1
large zucchini, cut into 1 1/2-inch pieces
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1
large white or yellow onion, cut into 1 1/2-inch pieces
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8
ounces white mushrooms, washed and trimmed
For the barbecue sauce:
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One
15-ounce can tomato sauce
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2
tablespoons maple syrup
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1
tablespoon blackstrap molasses
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2
tablespoons olive oil
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2
tablespoons tamari or soy sauce
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1
tablespoon apple cider vinegar
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1
teaspoon smoked paprika
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1
teaspoon dried oregano
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1
teaspoon chili powder
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1
dash red pepper flakes
Directions
- Whisk all barbecue sauce ingredients together. Pour the sauce into a casserole dish (9 x 13 is fine, as is 9 x 9) and add the vegetables and tempeh. Coat the vegetables and tempeh well, and allow them to marinate in the fridge for two hours (or overnight).
- Divide the vegetables and tempeh evenly onto the skewers, alternating ingredients. Reserve some extra sauce for serving.
- Heat the grill to medium-high. Place skewers on the grill and cook, basting occasionally, for 7 to 10 minutes, or until the vegetables are tender and everything is browning. You can also do this on a grill pan, and cook for 8 to 10 minutes on medium-high heat. Serve immediately.
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Photo by James Ransom
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Photo by James Ransom