Tempeh Kebabs
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 8 kebabs
Baked kebabs - loads of marinated vegetables and tempeh on sticks!
  • 2 zucchini
  • 2 tomatoes
  • 100g snowpeas (small handful)
  • ½ red onion
  • 60g button mushrooms (4)
  • 100g tempeh
  • 1 tbs balsamic vinegar
  • 1 tbs soy sauce
  • 2 tbs olive oil
  • 1 tsp dried thyme leaves
  • Cook brown rice to serve
  1. Chop each vegetable and the tempeh into inch-sized chunks.
  2. Combine the balsamic vinegar, soy sauce, olive oil and thyme leaves in a large casserole dish.
  3. Add the vegetables and tempeh and toss to coat.
  4. Leave to marinate for at least 2 hours or more.
  5. After marinating, preheat oven to 180 degrees Celsius / 350 degrees Fahrenheit.
  6. Prepare the brown rice according to package directions.
  7. Push the vegetable & tempeh chunks onto bamboo skewers.
  8. Place the skewered vegetables back into the casserole dish.
  9. Bake for 30 minutes.
  10. Serve over rice.
You can save time by preparing the vegetables in the marinade the night or morning before, and refrigerate until you are ready to cook them.
Recipe by Vie De La Vegan at http://viedelavegan.com/2015/03/tempeh-kebabs.html