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Vegan Kabobs with Marinated Tempeh

Vegan Kabobs with Marinated Tempeh

It’s that time of the year when when we dust off our grills and fire them up!

If you’re looking for avegan barbecue option, you’ll love this kabob recipe, which uses tempeh or frozen tofu chunks, marinated along with mushrooms, zucchini and red pepper.

Freezing tofu creates an interesting change in texture… The finished product is more ‘spongy’, so it can be used in different ways. If you plan to use the frozen tofu (rather than tempeh), make sure you plan ahead of time – it requires a day or two to be sufficiently frozen.


Wish Kabobs with Marinated Tempeh
yields 6 skewers

2 cups tempeh, steamed, cubed
OR 1 lb. organic firm tofu
1 medium-sized red onion, cut into chunks
1 red pepper, cut into 1″ pieces
1 zucchini, cut in rounds
12 button mushrooms, stems removed

Marinade
6 Tbsp. mustard (stoneground)
3 Tbsp. rice vinegar
3 Tbsp. olive oil
1/2 cup apple juice and 1/2 cup orange juice
1 tsp. each: salt and pepper
2 cloves garlic, crushed

1. (If using tempeh, begin at step 4) Rinse and drain tofu. Place the whole block on a plate. Place another plate directly on top of tofu and place a weight on top of the plate, for example, a teapot filled with water. After 30 minutes, pour off collected water.
2. Repeat step one. After draining, cut into four small rectangles and wrap in plastic. Freeze for 12-48 hours. Unwrap and thaw by placing tofu in a bowl of hot water for 20-30 minutes.
3. Do not pull pieces apart until completely thawed. Gently squeeze and drain. Cut into cubes.
4. In a shallow dish, mix the marinade ingredients. Add tofu/tempeh and coat well. Marinate for at least two hours. Remove tofu/tempeh, then marinate the vegetables in the same mixture.
5. Thread tofu/tempeh onto wooden skewers, alternating with veggies.
6. Grill over medium-high heat for 10-20 minutes, turning occasionally. Brush with marinade frequently. Vegetables should be slightly browned on the outside, tender on the inside.

 

Read more: All recipes, Entrees, Food, Vegan and Delicious

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Angel Flinn

Angel Flinn is Director of Outreach for Gentle World a non-profit educational organization whose core purpose is to help build a more peaceful society, by educating the public about the reasons for being vegan, the benefits of vegan living, and how to go about making the transition.

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118 comments

+ add your own
10:49AM PDT on Sep 26, 2013

Don't care much for tofu, but have never tried tempeh. This recipe sounds interesting so I am off to the grocery store.

2:50AM PDT on Sep 26, 2013

Thank you :)

5:21PM PDT on Jul 29, 2013

Thanks for the recipe!

12:19AM PDT on Jul 23, 2013

That recipe looks good. Marinated tempeh is one of our favorites.

10:07AM PDT on Jul 20, 2013

Thank you Angel, for Sharing this!

8:12PM PDT on Jul 19, 2013

Thanks 4 the recipe!

12:55AM PDT on Jul 14, 2013

Thank you :)

7:09PM PDT on Jun 16, 2013

Tasty.

12:46PM PDT on Jun 14, 2013

Looks good and the marinade sounds delicious with that mustard!

5:24PM PDT on Jun 10, 2013

Thank you :)

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