MEDITERRANEAN Tempeh & Veg Skewers
Ridiculously simple, tasty and fun to make. Don't be limited by the veggies we've used - just use whatever you have available, and let your imagination run wild.
Recipe by Better Nature
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ingredients
180g (1 pack) Mediterranean Tempeh Pieces
5 teaspoons oil for cooking
2 sliced courgettes
2 chopped yellow peppers
2 chopped red peppers
Pinch of salt and pepper
16 skewers
50g fresh sliced parsley
100g vegan yogurt
1 small crushed garlic clove
½ thinly sliced red onion
1 squeezed small lemon
instructions
Heat the oven to 180ºC.
Add the courgette, yellow pepper, red pepper, 3 teaspoons of the oil, salt and pepper to a baking tray and place in the oven. Cook for 20 minutes, until they're soft and slightly browned.
Heat 1 teaspoon of oil in a pan over medium heat. Add in the tempeh pieces and cook for 3 minutes, stirring occasionally.
Let the veggies and tempeh pieces cool slightly, then start adding them to the skewers.
If making the yoghurt dressing, mix the parsley, vegan yoghurt, garlic, red onion and lemon together to form a smooth consistency.
Serve up the skewers and if you want to, drizzle the yoghurt dressing over the top.
instructions
Heat the oven to 180ºC.
Add the courgette, yellow pepper, red pepper, 3 teaspoons of the oil, salt and pepper to a baking tray and place in the oven. Cook for 20 minutes, until they're soft and slightly browned.
Heat 1 teaspoon of oil in a pan over medium heat. Add in the tempeh pieces and cook for 3 minutes, stirring occasionally.
Let the veggies and tempeh pieces cool slightly, then start adding them to the skewers.
If making the yoghurt dressing, mix the parsley, vegan yoghurt, garlic, red onion and lemon together to form a smooth consistency.
Serve up the skewers and if you want to, drizzle the yoghurt dressing over the top.
