Healthy Recipes
Authored By:  Polly Pitchford, Full Spectrum Health™
Tempeh holds up well for kabobs on the grill.
Diet Types: Low Fat, Vegan, Vegetarian
  • 1 package Tempeh, cut into 1” cubes
  • 2 cups water
  • ¼ cup Tamari
  • 2 green bell peppers, cut into 1” squares
  • 1 large sweet onion, quartered
  • 12 button mushrooms, cleaned
  • 14 cherry tomatoes
  • 2 cups pineapple juice
  • ¼ cup catsup
  • 2 tablespoons molasses
  • 2 tablespoons Cider Vinegar
  • 1 teaspoons Dijon-style mustard
  • dash of hot pepper sauce
  • Serves: 4
    Cooking Time: 30 minutes - one hour
    Prepare grill. Combine water and Tamari and marinate Tempeh for at least 15 minutes. Drain and alternate with vegetables on 8 skewers. Place on grill and cook about 20 minutes until well charred on all sides. Meanwhile, combine juice, catsup, molasses, vinegar, Tamari, mustard and pepper sauce in a saucepan and heat. Serve the sauce over the Tempeh kabobs.

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