Hawaiian Tempeh Kebobs (Vegan)
Yield
2 servingsPrep
10 minCook
15 minReady
25 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
soy sauce, tamari
|
|
| ½ | cup |
lemon juice
fresh |
|
| 1 | teaspoon |
garlic
pressed |
|
| ¼ | teaspoon |
allspice
|
|
| 10 | ounces |
tempeh
cut into 12 cubes |
|
| 1 | cup |
pineapple
cubed |
*
|
| 1 | cup |
zucchini
sliced |
|
| 1 | cup |
tomatoes
cherry |
|
| 1 | x |
sauce
tangy orange |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 118 | ml |
lemon juice
fresh |
|
| 5 | ml |
garlic
pressed |
|
| 1.3 | ml |
allspice
|
|
| 289 | ml/g |
tempeh
cut into 12 cubes |
|
| 237 | ml |
pineapple
cubed |
*
|
| 237 | ml |
zucchini
sliced |
|
| 237 | ml |
tomatoes
cherry |
|
| 1 | x |
sauce
tangy orange |
* |
Directions
In a large bowl, combine the marinade ingredients, then add the tempeh, pineapple, zucchini, and tomatoes.
Let marinate for 2 hours.
Skewer, then broil or grill for 10 minutes.
Brush on the sauce and cook an additional 5 minutes.
