Tempeh Kabobs with Peanut Dipping Sauce

Marinated tempeh, cherry tomatoes and bell peppers work together nicely.

Author:Inspired by Vegetarian Times, 2000.11
Yield:28 Appetizer Serving(s)
Prep time: 00:25
Cook time: 00:30


8 oz. tempeh, cut into 28 cubes
1 tbsp. Dijon mustard
1 tbsp. rice vinegar, (or fresh lemon juice)
1/2 cups tamari , (or soy sauce)
1/2 cups apple juice
2 cloves garlic, minced
1 tbsp. ginger juice, (grate and squeeze)
2 medium red bell peppers, cut into 1" squares (or yellow bell peppers)
28 cherry tomaties, (or grape tomatoes)
1/4 cups olive oil


  1. In large saucepan fitted with steamer basket, bring 2 inches water to a boil over high heat. Add tempeh cubes; cover and steam 20 minutes. Set aside to cool.
  2. In shallow glass dish, make marinade by whisking together mustard and vinegar; whisk in tamari, apple juice, garlic and ginger juice. Add steamed tempeh, spooning marinade mixture over. Let stand at least 1 hour, stirring occasionally.
  3. Have ready 28 (6") metal skewers, or soak 6" bamboo skewers in cold water 30 minutes to prevent them from burning.
  4. Preheat oven to 375 °F (180 °C).
  1. On each skewer, place 1 bell pepper square, 1 tomato and 1 marinated tempeh cube. Reserve remaining marinade for peanut sauce. Place kabobs on baking sheet and brush with oil. Cover with foil and bake 15 minutes.
  2. Uncover and bake 15 minutes more.
  3. Serve hot with dipping sauce.


Nutrition Facts

28 Appetizer Serving(s) per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 3g5%
Saturated Fat 0g0%
Trans Fat
Cholesterol 0mg0%
Sodium 238mg10%
Total Carbohydrate 5g2%
Dietary Fiber 1g4%
Total Sugars
Includes Added Sugars
Protein 2g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.