Tempeh Kebabs Recipe
By Lena's Vegan Living
🔪Prep Time: 20 mins
👩🍳Cook Time: 30 mins
250 gr Tempeh evenly cubed
200 gr Cremini mushrooms cut into quarters or halves, depends on their size
Large onion cut into quarters
2 tbsp grape seed oil or oil of your choice
Homemade BBQ Sauce recipe included in notes
½ cup raw cashews (soaked 4 to 6 hours)
½ cup Filtered water
Juice from ½ lime
1 tbsp nutritional yeast
Blend all in a high-power blender until smooth
1Make your kebabs by piercing tempeh cubes, onion, and mushrooms on each skewer.
2Place in a large container and brush each kebab with little bit of oil first and then BBQ sauce on both sides.
3Cover with lid or plastic wrap and place into a refrigerator for couple of hours or overnight to marinade.
4FOR OVEN BAKED
5Preheat the oven to 400F.
6When ready, arrange them on baking sheet lined with parchment paper. You may brush with more BBQ sauce before baking. Bake for 30min.
7Reset the oven to broil and bake for 5 to 7 min longer.
9Preheat the grill to 400F, 200C.
10Grill for 20min while turning kebabs every 5minutes, while brushing with more BBQ sauce.
11Serve with creamy dressing.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
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I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.