Tempeh Vegetable Kabobs
Ingredients
Tempeh and Marinade:
142 g (5 fl oz) shoyu or tamari
284 g (10 fl oz) apple juice
227 g (8 fl oz) orange juice (2-3 oranges)
12-28 g (4 each) garlic cloves, peeled and crushed
29 g (1 oz) Dijon mustard
29 g (1 fl oz) extra virgin olive oil
227 g (1-8 oz) package tempeh
Skewers and Sauce:
12 (8 inch) skewers* for kabobs
8 g (1 Tbsp) arrowroot or cornstarch, dissolved in 30 g (2 Tbsp) apple juice (set aside)
Vegetable Marinade:
114 g (4 fl oz) extra virgin olive oil
10 g (2 tsp) lemon juice (½ lemon)
114 g (4 fl oz) orange juice (1 orange)
29 g (1 fl oz) shoyu or soy sauce
Vegetables:
227 g (8 oz) cremini mushrooms, stemmed and cut in half (about 6 ea)
227 g (8 oz) zucchini, cut into 1 inch cubes (about ½ zucchini)
114 g (4 oz) yellow pepper, cut into twelve equal pieces
12 cherry tomatoes
Prep Method
Whisk together tempeh marinade ingredients in a mixing bowl; pour into a 2 ½ quart pot.
Cut tempeh in two. Add tempeh in a pot with shoyu, apple juice, orange juice, garlic cloves, mustard and olive oil. Bring marinade to boil, lower heat and simmer, covered for 30 minutes. Drain tempeh and pat dry, reserving marinade (there should be about 8 fl oz of marinade remaining, if not, remove the lid and let it reduce).
Whisk together vegetable marinade ingredients in a mixing bowl. Add all vegetables to marinade and let sit for 20-30 minutes, stirring often. Remove vegetables with a slotted spoon (set aside marinade for later use).
When tempeh reaches room temperature, cut into 2 inch cubes and brush all sides with oil.
Prepare the kabobs; use one piece of each vegetable and two pieces of tempeh for each skewer (alternating vegetables and tempeh).
Preheat griddle pan over medium-high heat and grill kabobs for a few minutes on each side; continue cooking a few minutes longer, brushing kebabs with vegetable marinade on all sides, until vegetables are tender.
Bring reserved tempeh marinade to boil in an 8-inch saucepan; whisk in dissolved arrowroot, stirring constantly until sauce comes back to boil and becomes clear and thick. Use sauce for kebabs and grain accompaniment. Kabobs can be baked in a 400˚ F oven for 20-30 minutes as an alternative to grilling. Brush them occasionally with vegetable marinade as they cook.