Tempeh Kabobs with Peanut Dipping Sauce Recipe

Name: Tempeh Kabobs with Peanut Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8-oz. pkg. wild rice tempeh, cut into 28 cubes; 1 Tbs. Dijon mustard; 1 Tbs. rice vinegar or fresh lemon juice; 1/2 cup tamari or soy sauce; 1/2 cup apple juice; 2 large cloves garlic, minced; 1 Tbs. ginger juice; 2 medium yellow or red bell peppers, cut into 1-inch squares; 28 cherry or grape tomatoes; 1/4 cup olive oil; Peanut Dipping Sauce (November '00, p. 58)

Servings: persons

8-oz. pkg. wild rice tempeh, cut into 28 cubes
1 Tbs. Dijon mustard
1 Tbs. rice vinegar or fresh lemon juice
1/2 cup tamari or soy sauce
1/2 cup apple juice
2 large cloves garlic, minced
1 Tbs. ginger juice
2 medium yellow or red bell peppers, cut into 1-inch squares
28 cherry or grape tomatoes
1/4 cup olive oil
Peanut Dipping Sauce (November '00, p. 58)

1
In large saucepan fitted with steamer basket, bring 2 inches water to a boil over high heat.
2
Add tempeh cubes; cover and steam 20 minutes.
3
Set aside to cool.
4
In shallow glass dish, make marinade by whisking together mustard and vinegar; whisk in tamari, apple juice, garlic and ginger juice.
5
Add steamed tempeh, spooning marinade mixture over.
6
Let stand at least 1 hour, stirring occasionally.
7
Have ready 28 (6-inch) metal skewers, or soak 6-inch bamboo skewers in cold water 30 minutes to prevent them from burning.
8
Preheat oven to 375F.
9
To assemble: On each skewer, place 1 bell pepper square, 1 tomato and 1 marinated tempeh cube.
10
Reserve marinade remaining in dish for peanut sauce.
11
Place kabobs on baking sheet and brush with oil.
12
Cover with foil and bake 15 minutes.
13
Uncover and bake 15 minutes more.
14
Serve hot with dipping sauce.

1138

kcal

Calories

Fat

217

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8-oz. pkg. wild rice tempeh, cut into 28 cubes, 1 Tbs. Dijon mustard, 1 Tbs. rice vinegar or fresh lemon juice, 1/2 cup tamari or soy sauce, and more.

Yes, Tempeh Kabobs with Peanut Dipping Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tempeh Kabobs with Peanut Dipping Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions