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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
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
- 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.
- This recipe is a Community Pick!