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)|
|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|
- 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.
- 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.
- Have ready 28 (6") metal skewers, or soak 6" bamboo skewers in cold water 30 minutes to prevent them from burning.
- Preheat oven to 375 °F (180 °C).
- 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.
- Uncover and bake 15 minutes more.
- Serve hot with dipping sauce.
|Amount per serving
|% Daily Value*|
|Total Fat 3g||5%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 1g||4%|
|Includes Added Sugars|
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.