BBQ Tempeh Kebobs
Ingredients:
1 medium Bell pepper, 1” chop
½ medium Red onion, quartered
6-8 medium Cherry tomatoes
1 large Portobello mushroom, 1” cubes
BBQ Sauce:
¼ C Barley malt syrup
¼ C Natural Catsup
2 Tbsp Safflower oil
2 tsp Apple cider vinegar, raw
2 tsp Vegetarian Worcestershire sauce
1 tsp Stone ground mustard
½ tsp Chilli powder
½ tsp Paprika
¼ tsp Liquid smoke (optional)
Pinch Cayenne pepper, or to taste
Preparation:
Combine BBQ sauce ingredients in a medium size bowl and whisk well.
Place Tempeh and vegetables in the bowl mix well and allow to marinate for 20
minutes, stirring occasionally.
Decoratively arrange Tempeh and vegetables on skewers, finishing each with a
cherry tomato.
Grill until char marks appear and Tempeh and vegetables are cooked through,
approximately 15 minutes. Baste with BBQ sauce as grilling and top with
remaining BBQ sauce before serving.
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