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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