Hawaiian tempeh kebobs (vegan)

Yield: 4 servings

Measure Ingredient
2 tablespoons Tamari
½ cup Lemon juice, fresh
1 teaspoon Garlic; pressed
¼ teaspoon Allspice
10 ounces Tempeh; cut into 12 cubes
1 cup Pineapple; cubed
1 cup Zucchini; sliced
1 cup Tomatoes, cherry
\N \N Tangy Orange Sauce (see
\N \N Rec)

In a large bowl, combine the marinade ingredients, then add the tempeh, pineapple, zucchini, and tomatoes. Let marinate for 2 hours.

Skewer, then broil or grill for 10 minutes. Brush on the sauce and cook an additional 5 minutes.

Yield: 2 to 4 servings

Source: Vegetarian Cooking for Good Health by Gary Null/MM by DEEANNE Posted by deeanne@... to Fatfree Digest [Volume 13 Issue 9] Dec. 9, 1994.

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.


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