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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