Sweet and Sour Tempeh Skewers

Prep: 
20 minutes
Total: 
40 minutes
Makes: 
8 full servings
Utensil: 
3 Qt./2.8 L Sauce Pan with Cover
small mixing bowl
Cookie Sheet (12 ½ x 15 ½)
Rate Recipe: 
Contributed By: 
Marni Wasserman
Certified Chef and Culinary Nutritionist, Marni uses passion and experience to educate individuals on how to adopt a realistic, plant-based diet that is both simple and delicious.

Ingredients

Recipe Description: 

Tempeh is a form of soy that is fermented, which makes it nutritionally superior to tofu as it is a whole food. It contains high levels of well-absorbed protein and iron, and can be used in an array of cooked recipes from stews, to stir-frys or chopped up on salad!

Tempeh Marinade
12
cup
tamari
(120
mL)
1
cup
apple juice
(240
mL)
12 - 1
cup
orange juice (2 oranges)
(120 - 240
mL)
4
cloves
garlic, peeled and crushed
2
tablespoons
dijon mustard
(31
g)
2
tablespoons
lemon juice
(30
mL)
1
tablespoon
toasted sesame oil
(15
mL)
1
package
organic tempeh (8 ounces/227g)
1
tablespoon
arrowroot (8g), mixed in 2 tablespoons (30 mL) of apple juice

Vegetables

6 - 12
large
cremini mushrooms, stemmed and cut in half
12
zucchini cut in half lengthwise, then into 12-inch slices
2
large
onions cut into thick chunks (sliced in half lengthwise then quartered)
12
skewers for kabobs
Directions: 
  1. In a small mixing bowl, whisk together tempeh marinade ingredients. Pour into sauce pan.
  2. Cut tempeh in half widthwise and add to marinade. Cover and cook over medium heat. When Vapo-Valve™ begins to click, lower heat and simmer covered for 20 minutes. Drain and pat tempeh dry, reserving marinade.
  3. When tempeh reaches room temperature, cut into 24 cubes.
  4. Place cover on sauce pan and bring reserved tempeh marinade back to medium heat. Whisk in dissolved arrowroot, stirring constantly until sauce becomes clear. Use marinade for kebobs.
  5. Place vegetables and tempeh on skewer in order of your choice and place on a cookie sheet (12 ½ x 15 ½). Brush each kebob with marinade.
  6. Bake kebobs in oven preheated to 350°F/177°C for 20 - 30 minutes. Brush kebobs occasionally with marinade as they cook, and turn over once midway.
Tips: 
  • Place skewers in a bowl of cold water for 30 minutes before adding tempeh and vegetables to reduce charring.
Nutritional Information per Serving
Calories: 
139
Total Fat: 
5g
Saturated Fat: 
1g
Cholesterol: 
0mg
Sodium: 
1060mg
Total Carbs: 
17g
Dietary Fiber: 
1g
Sugar: 
9g
Protein: 
9g

Directions

Tips

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