KANSAS BARBECUE TEMPEH
SKEWERS
Serves: 4 as a side
• 1 sweet potato, chopped into
2.5cm pieces
• 160g (½ cup) molasses
• 50g (¼ cup) packed brown sugar
• 60 ml (¼ cup) apple cider vinegar
• 2 tbsp smoked paprika
• 2 tbsp peanut oil
• 2 tbsp tomato paste
• 1 tbsp fine sea salt
• ½ tbsp onion powder
• 2 tsp chili powder
• 1 tsp fresh lemon juice
• ½ tsp garlic powder
• ½ tsp cayenne pepper
• 227g (8oz) package organic tempeh,
cut into 12 square slices
• 1 large yellow onion, quartered
1 Fill a medium pot with 2.5cm (1inch) of
water and bring to a simmer over high heat.
Place the sweet potato in a steamer basket
and set the basket over the simmering
water. Cover and steam the potatoes until
slightly softened but not mushy, about 3
minutes.
2 In a large bowl, whisk together the
molasses, brown sugar, vinegar, paprika,
peanut oil, tomato paste, salt, onion
powder, chili powder, lemon juice, garlic
powder, and cayenne into a thick glaze.
3 Pour the glaze into a resealable plastic
bag, add the sweet potato, tempeh, and
onion, and gently toss to coat. Refrigerate
for at least 30 minutes or up to 4 hours.
4 Preheat a charcoal or gas grill to medium
heat.
5 Remove the tempeh, sweet potato, and
onion from the marinade. Thread the
tempeh, sweet potato, and onion onto
the wooden skewers, spacing them about
12mm (½ inches) apart for even cooking.
6 Arrange the skewers on the grill and
cook, flipping them every 3 or 4 minutes to
keep them from burning, until the sweet
potatoes are cooked all the way through,
12-15 minutes. Serve immediately.
Per 100g
Calories 171, Fat 4.2g, Saturates 0.4g,
Carbohydrates 26g, Sugars 18g, Protein 6.0g,
Salt 0.18g
- Recipe and image from Vegetarian Heartland: Recipes for Life’s
Adventures by Shelly Westerhausen, published by Chronicle Books
(£16.99). Image © 2017 by Shelly Westerhausen.
Note: this vegan recipe has been sourced from a non-vegan cookbook.
