When people think of BBQs and shish kebabs, it often involves some kind of meat...or chicken...or shrimp...or scallops. Tasty? Maybe, for some. Compassionate, no. When I want to feed non-vegans in the summer, I often turn to Marinated Tempeh and Veggie Kebabs because they’re fun and easy. While tempeh sounds and even looks strange to folks who are unfamiliar with it, threaded on a skewer with fresh, seasonal veggies and dressed up with a flavorful marinade, people begin to see the light and don't miss the meat.
Tempeh is made from soy beans. The process includes fermentation and leaves the soy beans whole, so you get the benefit of the fiber and other nutrients that are lost when making tofu or that dreaded T.V.P. (textured vegetable protein). Tempeh is so versatile, you can chunk it, slice it, or crumble it into any number of dishes and it can behave the same way as ground meat in terms of texture. Here, we cut it into big chunks so it can stand up to the skewers and the grill.
You barely need a recipe for this dish. Use hearty veggies of your choice (I used garden-fresh zucchini, baby potatoes, crisp bell peppers and big hunks of red onion), tempeh, and in a pinch, you could simply marinate everything in a good Italian salad dressing. I recently invited (non-vegan) friends over and served these kebabs over baby lettuces from the garden dressed in a little fresh lemon juice, a nice drizzle of olive oil and a sprinkle of good sea salt. There was a warm summer's eve breeze wafting over us as we sat on the deck, a glowing orange sun setting over the trees, ice-cold beer, and a simple, delicious, and compassionate dinner that night. Doesn't get much better.
Add tamari and water to a small pot. Add cut tempeh and simmer on low heat for 15 minutes. This allows the very firm tempeh to open up and absorb flavors. When time is up, remove tempeh and place in a large flat dish. The other vegetables will go in here along with the marinade so make sure it’s large enough.
Peel and cut potatoes into thick chunks and place them in a pot covered by water and bring to a boil. Turn the heat right down and simmer for about 5 minutes:You want the potatoes partially cooked, but not soft otherwise they won’t stand up to being threaded on the skewer.
Cut zucchini or squash in half moons, about 3/4 inch thick. Cut onions into thick wedges. Stem and seed the pepper and cut it into large 1-inch chunks. Remove the stems from the mushrooms.
Whisk together all the marinade ingredients and taste. Should have a nice strong taste. Adjust seasonings if necessary. Place all the cut vegetables in the dish with the tempeh and pour the marinade over them. Cover and let sit for an hour or so. You can keep them overnight.
Preheat your grill and keep it on a medium flame. Thread the marinated tempeh and vegetables by alternating them on metal skewers. If you’re using wooden skewers, soak them in water for an hour first so they don’t burn on the grill, I’ve forgotten this important step, and trust me, it’s no fun to watch them go up in flames.)
Place skewers on the hot grill (placing food on a cold surface will cause them to stick). Cook for 5 to 8 minutes and carefully flip them over. You can brush remaining marinade on them, being careful not to let too much drip down into the flames causing them to flare up and char the food. Use a metal spatula to assist turning them if necessary. Cook for another 5 minutes or until edges of vegetables and tempeh are dark brown and the vegetables have softened.
When serving, you can push everything off the skewer onto the plate or for a more dramatic presentation, place the skewers around a large platter.
Add tamari and water to a small pot. Add cut tempeh and simmer on low heat for 15 minutes. This allows the very firm tempeh to open up and absorb flavors. When time is up, remove tempeh and place in a large flat dish. The other vegetables will go in here along with the marinade so make sure it’s large enough.
Peel and cut potatoes into thick chunks and place them in a pot covered by water and bring to a boil. Turn the heat right down and simmer for about 5 minutes:You want the potatoes partially cooked, but not soft otherwise they won’t stand up to being threaded on the skewer.
Cut zucchini or squash in half moons, about 3/4 inch thick. Cut onions into thick wedges. Stem and seed the pepper and cut it into large 1-inch chunks. Remove the stems from the mushrooms.
Whisk together all the marinade ingredients and taste. Should have a nice strong taste. Adjust seasonings if necessary. Place all the cut vegetables in the dish with the tempeh and pour the marinade over them. Cover and let sit for an hour or so. You can keep them overnight.
Preheat your grill and keep it on a medium flame. Thread the marinated tempeh and vegetables by alternating them on metal skewers. If you’re using wooden skewers, soak them in water for an hour first so they don’t burn on the grill, I’ve forgotten this important step, and trust me, it’s no fun to watch them go up in flames.)
Place skewers on the hot grill (placing food on a cold surface will cause them to stick). Cook for 5 to 8 minutes and carefully flip them over. You can brush remaining marinade on them, being careful not to let too much drip down into the flames causing them to flare up and char the food. Use a metal spatula to assist turning them if necessary. Cook for another 5 minutes or until edges of vegetables and tempeh are dark brown and the vegetables have softened.
When serving, you can push everything off the skewer onto the plate or for a more dramatic presentation, place the skewers around a large platter.
