Tempeh Kebobs

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* Exported from MasterCook *

 

Tempeh Kebobs

 

Recipe By : Marie Oser

Serving Size : 1 Preparation Time :0:00

Categories : Tempeh & Tvp Vegetables

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 packages tempeh, cubed and steamed

SIZE OF EACH PACKAGE - 8 ounces

 

FOR MARINADE:

1 jar fruit-sweetened hickory barbecue sauce

SIZE OF JAR - 12 ounces

1 cup fruit-sweetened ketchup

2 tablespoons Dijon mustard

2 tablespoons Tamari lite soy sauce

1 teaspoon dried thyme

1 teaspoon granulated garlic

 

8 bamboo skewers -- * see note

8 ounces mushrooms, wiped clean and left whole

2 medium zucchini, cut into 1/2-inch rounds

1 medium red onion, cut into 1/2-inch wedges

16 cherry tomatoes -- whole

 

*This recipe calls for 8 bamboo skewers, soaked 20 minutes in hot water.

 

Steam tempeh cubes in steamer basket 15 minutes and set aside.

 

In a medium bowl, mix together marinade ingredients and set aside.

 

Skewer the steamed tempeh and vegetables in an alternating pattern, with a

mushroom at each end. Place skewered tempeh and vegetables in a 9x13-inch

non-reactive pan and spoon marinade over all. Cover and refrigerate for up to

24 hours.

 

To Bake: Preheat oven to 400°F. Cover kebob pan with foil and bake 20 minutes,

turning skewers from time to time to refresh marinade. Remove foil and cook 5

minutes uncovered or until lightly browned.

 

To Grill: Grill for 3 minutes on each side.

 

Makes 8 shish kebobs.

 

 

 

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NOTES : This recipe is brought to you via the courtesy of Marie Oser, who is a

features writer, syndicated newspaper columnist and author specializing in

health and nutrition. Her cookbooks include the best-seller Soy of Cooking and

the recently released More Soy Cooking (John Wiley & Sons). She can be reached

at (www.veggiechef.com) and (www.vegsource.com).

 

This recipe comes from the Today's Health & Wellness magazine - Issue

November/December 2000 (p. 42-43) regarding the article " Soy: How and Why to

Include It in Your Diet " (pp.37-44) by Marie Oser. The recipes featured in this

article is excerpted from Soy of Cooking, © Marie Oser, John Wiley & Sons, Inc.,

1998 and More Soy Cooking, © Marie Oser, John Wiley & Sons, Inc., 2000.