Hawaiian Tempeh Kebobs Vegan
Ingredients| 2 tbsp tamari 1/2 cup lemon juice, fresh 1 tsp garlic, pressed 1/4 tsp allspice 10 oz tempeh, cut into 12 cubes 1 cup pineapple, cubed 1 cup zucchini, sliced 1 cup tomatoes, cherry 1 tangy orange sauce (see 1 rec) |
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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 [email protected] 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,
[email protected] using MMCONV.
1.80á
Servings:
4
Also see ...
Hawaiian Tempeh Kebobs
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 Vegetarian C (Upload by user)
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 Vegetarian C (Upload by user)
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