There really is nothing like eating outside in the summertime. With the grill fired up, there’s thankfully no need to use your oven on a hot day. Kebabs are a usual on the menu and my family has always been generous to make mine full of veggies and no meat. However, when I’m grilling at home there’s always tofu or tempeh included too. The nice thing about tempeh and tofu is that they easily take on the flavor you use to marinate them with. In this case creamy peanut butter is mixed with an unexpected tang from lime juice, spice from the pepper, and salty sweet from the soy sauce and honey. So many flavors mingling together, but the outcome is pure perfection.
Prep time: 30 minutes
Cook time: 8 minutes
Total time: 38 minutes
Yield: 4 servings
Ingredients
8 ounces plain unseasoned tempeh
½ cup Old Fashioned Smooth or Smooth Operator peanut butter
juice of 1 lime
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons honey or agave
2 teaspoons ground black pepper
3 garlic cloves, minced
2 teaspoons ground cumin
2-3 bell peppers, cut into 1½ -inch pieces
1 medium zucchini, sliced about 1/4-inch thick
2 cups quartered mushroom
Procedure
1. Cut the tempeh into bite size pieces, about ¾-inch size cubes. Place in a steamer basket over boiling water for 10 minutes.
2. Meanwhile, place the peanut butter, lime juice, soy sauce, vinegar, pepper, garlic, and cumin into a small bowl. Using a fork, whisk to combine well.
3. Place the tempeh and vegetables into a heavy plastic bag or shallow container. Pour the marinade over everything and toss or stir to coat. Let marinate in the fridge 1-3 hours, or overnight. (I separated my tempeh from the vegetables, but I don’t think it’s really necessary).
4. Heat the grill to medium high. Skewer the tempeh and vegetables and cook on the grill until they begin to char around the edges, about 5-8 minutes, turning halfway to make sure both sides get evenly cooked. This is best served right after cooking over a hot side of rice.
Tags: Dinner, Grill, Kebabs, Old Fashioned Smooth, Peanut butter, Smooth Operator, Tempeh, Vegetables, Vegetarian
14 Responses to Peanut Butter Tempeh Kebabs
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This looks delicious! Friday nights are Grill Nights at our house, and that usually means The Boy is grilling up steaks or chops. This is something I could cook!
This is a great take on veggie kebabs! I am always on the lookout for new & easy vegetarian recipes. I will definitely be trying this.
This looks amazing will have to try this
Mmmm I have a vegan friend who always does a lot of great things for me, so I’m always trying to find ways to repay her and I love finding yummy vegan dishes I can make. She recently introduced me to the “Dark Chocolate Dreams” to incorporate in smoothies and I’m in love. I will repay her kindness with making these kebabs. Oh I can’t wait, looks so yummy!
I have a new found love of tempeh and have always loved peanut butter so this combo sounds DELISH! I can’t wait to try it out.
This recipe is great for summer – or any time of year to bring back that summer feelin’!
Great recipe !!!
I would absolutely serve this to company. Knowing my friends/family I would be using “The Heat Is On” in the recipe.
My buddies would be all over this and then they’d want to know where I got the peanut butter! Great opportunity to tell them all about ordering online or shopping at Central Market here in Austin, Texas.
This looks great. I would use the spicier version
Quick, easy, peanut buttery and vegetarian. YUM!
Oooh, as a vegetarian this is totally what I would make for company…I love tempeh, yum!
Yum! This look delicious. I think I will make this for myself this evening!
I would definitely make the kebabs. I make others all the time and love them on the grill. So easy, tasteful and healthy.
These look so yummy! I used to love stay in my pre-vegan days, and had not really thought about making veggie/tempeh kabobs! Great idea