| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian , Veg1 |
1 |
servings |
INGREDIENTS
| 1 |
pk |
Tempeh; defrosted and cut |
|
|
; into 1cm/ 1/2in |
|
|
; cubes |
| 12 |
sm |
Button mushrooms |
| 12 |
|
Yellow or red cherry tomatoes or 6 small; halved |
|
|
; tomatoes |
| 2 |
md |
Courgettes; sliced into rounds |
| 12 |
|
Baby sweetcorn |
| 6 |
sm |
Thai aubergines; halved (optional) |
| 6 |
|
Cloves hot smoked garlic; (optional) |
| 2 |
ts |
Wholegrain mustard |
| 1 |
ts |
Ginger; grated |
| 1 |
tb |
Clear honey |
| 4 |
tb |
Shoyu |
| 4 |
tb |
Olive oil |
| 2 |
|
Dsp balsamic vinegar |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
FOR THE MARINADE
1. Thread the tempeh and vegetables on to skewers in any order you choose,
though it is preferable to use either mushrooms or cherry tomatoes at the
beginning and end of each skewer. (These help the kebabs to retain their
shape as well as lifting the other vegetables slightly clear of the rack,
so minimising the risk of scorching.) If you are using the cloves of
garlic, position these in the middle of each skewer.
2. Mix together all the marinade ingredients, stirring until smooth.
3. Lay the kebabs on a large plate/non-metal tray or any other shallow
container in which they can sit in a single layer.
4. Spoon the marinade over the kebabs, turning to ensure that they are
evenly coated.
5. Let the kebabs marinade in the fridge for at least 2 hours, spooning
extra marinade over them from time to time.
6. Place the marinated kebabs on the barbecue and cook until all the
vegetables are tender, turning regularly and basting frequently with the
remaining marinade as necessary.
Converted by MC_Buster.
NOTES : If you haven't used it before, don't be put off by tempeh's rather
unappetising appearance - it tastes quite delicious. An Indonesian
speciality made from soya beans, tempeh has a richer flavour and firmer
texture than tofu which makes it perfect for kebabs.
Converted by MM_Buster v2.0l.
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