MARINATED TEMPEH
Ingredients:
- 8 to 12 wooden skewers
- 2 x 170g packages of tempeh, cut into 12mm cubes
- • 2 courgettes cut into 12mm rounds
- 1 onion, cut into 12mm pieces
- 150g cherry tomatoes
- For the barbecue sauce:
- 430g tomato purée
- • 120ml water
- 1 tbsp of apple cider vinegar
- 1 tbsp of balsamic vinegar
- 1 1/2 tsps of Dijon mustard
- 1 1/2 tsps of soy sauce
- 2 tbsps of maple syrup
- 2 tbsps of molasses
- 1 tsp of vegan Worcestershire sauce
- 1 tsp of chilli powder
- Salt and pepper
To make the sauce: , add the tomato purée and the water In a large saucepan. Combine the two vinegars and the mustard in a small bowl . Stir until the mustard dissolves and then pour into the saucepan. Add the remaining ingredients and whisk together over the medium heat until well combined.
Place the skewers in a shallow dish and cover with water. Allow to soak for 30 minutes . add the tempeh, courgettes, onion and tomatoes In a large bowl,. Add to the tempeh mixture half of the prepared sauce.
Cover and refrigerate for one hour . Skewer the tempeh and vegetables onto six wood skewers, alternating the ingredients .
Heat a grill on a high heat.
Place the skewers onto the grill and cook for about 15 minutes, turning every three minutes. Serve with the remaining sauce.
Recommended wine : Vermentino