Nutrition Stop - Recipes - Barbeque Tempeh Kabobs

Barbeque Tempeh Kabobs

Get out your grill and enjoy these hearty vegetarian kabobs. Serve over rice with corn on the cob and a garden salad.

Tempeh & Vegetables:

1 eight ounce package tempeh (defrosted)
12 cherry tomatoes
12 mushrooms
6 pearl onions
3 green peppers (cut into 2 inch pieces)

Marinade:

1 1/2 cup apple juice
1/2 cup ketchup
1 tablespoon tamari
3/4 teaspoon sea salt
1 tablespoon onion powder
1/4 teaspoon white pepper
1/4 teaspoon cayenne
2 tablespoons prepared mustard
1 teaspoon garlic powder
1 1/2 teaspoon Worcestershire sauce
4 tablespoons barley malt sweetener (or 2 tablespoons honey)
2 teaspoons apple cider vinegar

Cut tempeh in one inch cubes, place in sauce pan. Mix ingredients for barbecue sauce. Pour over tempeh. Simmer tempeh in marinade, covered, on low heat for 20 minutes. Cool to room temperature and refrigerate all day or overnight. Place tempeh and vegetable pieces alternately on bamboo or metal skewers. Broil or grill for about 10 minutes, baste kabobs with extra marinade and turn often so kabobs brown evenly. Serve immediately. Place barbecue skewers back in marinade dish if you'd like to keep pieces moist.

Note: If using wooden bamboo skewers, presoak them in water so they won't burn on the grill.