Author Notes
Sweet, tangy homemade barbecue sauce is a perfect complement to the nutty, earthy taste of tempeh. This easy, crowd-pleasing dish is ideal for summer entertaining. —Gena Hamshaw
Ingredients
- For the tempeh kebabs:
-
16 ounces
tempeh (two 8-ounce packages), cut into 1 1/2-inch pieces
-
1
large red bell pepper, deseeded and cut into 1 1/2 inch-squares
-
1
large zucchini, cut into 1 1/2-inch pieces
-
1
large white or yellow onion, cut into 1 1/2-inch pieces
-
8 ounces
white mushrooms, washed and trimmed
- For the barbecue sauce:
-
one
15-ounce can tomato sauce
-
2 tablespoons
maple syrup
-
1 tablespoon
blackstrap molasses
-
2 tablespoons
olive oil
-
2 tablespoons
tamari or soy sauce
-
1 tablespoon
apple cider vinegar
-
1 teaspoon
smoked paprika
-
1 teaspoon
dried oregano
-
1 teaspoon
chili powder
-
1 dash
red pepper flakes
Directions
-
Whisk all barbecue sauce ingredients together. Pour the sauce into a casserole dish (9 x 13 is fine, as is 9 x 9) and add the vegetables and tempeh. Coat the vegetables and tempeh well, and allow them to marinate in the fridge for two hours (or overnight).
-
Divide the vegetables and tempeh evenly onto the skewers, alternating ingredients. Reserve some extra sauce for serving.
-
Heat the grill to medium-high. Place skewers on the grill and cook, basting occasionally, for 7 to 10 minutes, or until the vegetables are tender and everything is browning. You can also do this on a grill pan, and cook for 8 to 10 minutes on medium-high heat. Serve immediately.
See what other Food52ers are saying.