Vegan I Gluten Free
Time: 40 minutes + 1 hour marinate time
Serves: 8 skewers
Tempeh Marinade:
4 servings of tempeh, cubed
1/4 cup olive oil
3 tbsp. Tamari sauce
1 tbsp. balsamic vinegar
2 spring onion, chopped
2-3 sprigs Thai Basil, chopped
1 lime, juiced
2 inch piece ginger, grated
1 clove garlic, minced
2 large carrots, sliced ~1-2 inches thick
1 small pumpkin, cut into cubes or thick strips
1 beet, peeled, halved and sliced thick
1 pineapple, cubed
In a small mixing bowl, combine all the tempeh marinade ingredients, except for the tempeh itself, and stir to combine.
Lay the tempeh cubes in a single layer in a tupperware or dish. Pour the marinade mixture over the tempeh and flip or gently rotate the pieces in the sauce. Let the tempeh sit, covered, at room temperature for 1-2 hours or in the fridge 3-4 hours.
Peel and cut the vegetables into thick slices or cubes. Using a steamer pot, add a couple inches of water to the bottom pot and add the pumpkin, carrot and beet root cubes to the steamer tray. Steam the vegetables over medium-high heat until just tender. You want the cubes still a bit firm so they won't fall off the skewer. This could take between 5-15 minutes depending on the size of your pieces. Press a fork into a vegetable to check when it is ready.
Using wooden skewers, begin to build your kebabs. Alternate between the marinated tempeh pieces, steamed vegetables and fresh pineapple until all ingredients are used.
Sauté Method:
Heat a large skillet over medium-high heat. Add olive oil to the pan and when hot place several skewers in, working in batches to make sure to not over crowd the pan. Sear the edges rotating every 3-4 minutes. You can pour the remaining marinade sauce over the skewers while they cook.
When all sides have browned and the vegetables and tempeh appear to be cooked and heated through, remove the skewers from the pan and place on a plate to cool. Continue cooking until all skewers are ready.
Grill Method:
Prepare the grill for the vegetable kebabs. Place the skewers onto the cooking rack and sear the edges. Rotate every 3-5 minutes, until the tempeh appears to be cooked and heated through and the vegetables are nice and tender. You can pour the remaining marinade sauce over the skewers while they cook.
Serve the skewers warm complemented with a fresh salad!
Store leftovers in the fridge 1-2 days in an airtight container.
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