MARINATED TEMPEH & VEGETABLE KEBABS

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1 packet tempeh, defrosted and cut into 1cm/½in cubes

12 small button mushrooms

12 yellow or red cherry tomatoes or 6 small tomatoes, halved

2 medium courgettes, sliced into rounds

12 baby sweetcorn

6 small Thai aubergines, halved (optional)

6 cloves of hot smoked garlic (optional)

 

for the marinade:

 

2tsp wholegrain mustard

1tsp ginger, grated

1tbsp clear honey

4tbsp shoyu

4tbsp olive oil

2dsp balsamic vinegar

Salt and freshly ground black pepper

 

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.

Mix together all the marinade ingredients, stirring until smooth.

 

Lay the kebabs on a large plate/non-metal tray or any other shallow

container in which they can sit in a single layer.

 

Spoon the marinade over the kebabs, turning to ensure that they are

evenly coated.

 

Let the kebabs marinade in the fridge for at least 2 hours, spooning

extra marinade over them from time to time.

 

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.

 

 

Source: Vegetarian Society www.vegsoc.org