Hawaiian tempeh kebobs (vegan)
4 servings
Ingredients
Quantity | 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 |
Tangy Orange Sauce (see | ||
Rec) |
Directions
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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