These tempeh veggie skewers are marinated to infuse flavor into the tempeh and the vegetables, before grilling. We paired our skewers with a peanut-coconut sauce and a simple green salad for a fresh and flavorful lunch.
Course Appetizer, Main Course, Side Dish
Cuisine American
Keyword peanut sauce, skewers, tempeh
Prep Time 1 hourhour
Cook Time 15 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 10skewers
Author Heather Nicholds, C.H.N.
Ingredients
1package tempeh cubed
1bell pepper chopped in large chunks
1onion chopped in large chunks
1green and/or yellow zucchini chopped in large chunks
1cupmushroomschopped in large chunks
1Tbspolive oil
1tspcumin
1tspcoriander
pinchcayenne pepper
1Tbsptamari
1tsptoasted sesame oil
Peanut Satay Sauce
1/4cupnut/seed butter
1/4cupcoconut milk
2Tbsptamari
1tspcumin
1tspcoriander
1clovefresh garlic
pinchred pepper flakes
Instructions
Cut the tempeh and vegetables, and put them in a bowl. Drizzle with the olive oil, tamari, sesame oil, and spices and toss to make sure everything is coated.
Let the vegetables marinate for about an hour, tossing occasionally, then slide them on to skewer sticks and put on a BBQ or grill at medium-high heat for 15-20 minutes, turning occasionally to make sure they don’t burn. You can also cook them on the stove or in an oven if you don’t have a grill.
Peanut Satay Sauce
Stir together the peanut butter and coconut milk until smooth and creamy, then add the other sauce ingredients and stir until well combined.
Serve the skewers along with a small dipping bowl of satay sauce for each person.
Video
Notes
If you like making veggie skewers, you may want to invest in reusable metal skewers. If you use wood or bamboo skewers, soak them in water for an hour before using so that they don’t burn on the BBQ.