Vegan Tempeh Shish Kebab | Vegan Food & Living

Tempeh Shish Kebab

Tempeh Shish Kebab

It’s been revealed that 6 in 10 adults still feel uncomfortable eating at a restaurant despite pubs and restaurants having been open for almost a month now. Chef and writer of ‘The Self-Care Cookbook: Easy Healing Plant-Based Recipes’, Gemma Ogston, has recreated some family favourite recipes into delicious vegan dupes to make at home, using products available at Holland & Barrett.

Shish kebab is a popular dish from the Middle East which Gemma has cleverly reimagined using tempeh in place of meat to give this hearty meal a realistic texture even meat-eaters will love. The perfect alternative to a Friday night takeaway or served at a summer BBQ, this is a real crowd-pleaser!

Total Time: Prep 20 mins | Cook 15 mins

Servings: 4

Total Time: Prep 20 mins | Cook 15 mins

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • For the tempeh kebabs:
  • 0.25 0.25 400g jar of Biona tempeh drained and cut into 1 inch pieces
  • 0.25 0.25 large red pepper, deseeded and cut into 1inch squares
  • 0.25 0.25 large courgette cut into 1 1/2-inch pieces
  • 0.25 0.25 large white or yellow onion, cut into 1 1/2-inch pieces
  • For the marinade
  • 0.5 0.5 Tbsp maple syrup
  • 0.5 0.5 Tbsp olive oil
  • 0.5 0.5 Tbsp tamari
  • 0.5 0.5 Tbsp apple cider vinegar
  • 0.25 0.25 tsp smoked paprika
  • 0.25 0.25 tsp dried oregano
  • 0.25 0.25 tsp chili powder
  • For the garlic sauce
  • 0.5 0.5 cloves garlic chopped
  • 0.125 0.125 tsp salt
  • 0.25 0.25 cup plain yogurt (I use vegan coconut)
  • Juice of 1 lemon
  • For the chilli sauce
  • 0.25 0.25 small onion chopped
  • 0.25 0.25 inch ginger chopped
  • 0.5 0.5 garlic cloves, finely chopped or grated
  • 0.25 0.25 red chillies (can use up to 4depending on how hot you want it), chopped, seeds and all
  • 0.25 0.25 tsp coconut sugar or maple syrup
  • 0.25 0.25 Tbsp apple cider vinegar
  • To serve
  • 1 1 wraps or 4 pitta bread
  • 0.0625 0.0625 red cabbage finely shredded
  • pickled chillis
  • 0.25 0.25 fresh lemon, quartered
  • fresh herbs (coriander parsley)

Method

  1. Whisk all marinade ingredients together. Pour over to Coat the vegetables and tempeh well marinade in the fridge for at least two hours or overnight.
  2. Put the veggies and tempeh onto skewers, alternating ingredients.
  3. Heat the oven to 200 degrees c and Place skewers on a baking tray. Cook for about 15 minutes and half-way through baste the kebab with sauce. Kebabs are ready when or until the vegetables are tender and everything is browning. You can also do this in a frying pan, and cook for about 10 minutes until browned.
  4. To serve, warm the bread and place the kebab in the bread with garlic and chill sauce shredded cabbage, herbs and pickled chillies. Squeeze the lemon over the kebab roll and enjoy.

Buy the ingredients you need to make this dish from Holland & Barrett

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