1 (8-ounce) package organic soy tempeh, cut into 16 pieces
2 tablespoons honey
2 tablespoons fresh lime juice
1 tablespoon canola oil
1/2 teaspoon kosher salt
1/8 teaspoon ground red pepper
16 cherry tomatoes
16 button mushrooms
1 large yellow bell pepper, cut into 16 pieces
2 tablespoons diagonally sliced green onions
How to Make It
Combine 1 tablespoon vinegar and next 4 ingredients (through black pepper) in a small zip-top plastic bag; add tempeh. Marinate in refrigerator 2 hours, turning occasionally.
Combine remaining 2 teaspoons vinegar, honey, juice, canola oil, salt, and red pepper in a small saucepan. Bring to a boil over medium-high heat; cook 2 minutes or until honey mixture is slightly thickened.
Preheat grill to high heat.
Thread tempeh, tomatoes, mushrooms, and bell pepper alternately onto each of 8 (6-inch) skewers. Place skewers on grill; grill 10 minutes or until browned, turning after 5 minutes and basting occasionally with half of honey mixture. Drizzle with remaining honey mixture; sprinkle with onions.
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Please learn from the previous review and do NOT use tofu. The tempeh has a better texture for grilling and does absorb the marinade well. I only did an hour of marinating which was plenty. Do not marinate for a minute longer than stated or the tempeh will crumble. The honey lime glaze was delicious and mine thickened up just fine. It will thicken a bit more as it cools so don't over cook or it will be too thick to brush on. I had to thin mine a bit. The glaze would be terrific on chicken or fish or even tossed with fruit. Also, if your grill is super hot, lower the heat a bit. Some of the tempeh got a bit charred on the edges. My vegan 10 year old ate every bite.
This one was not a winner for me. I subbed tofu instead of tempeh, doubled the marinade and let it marinade all day after pressing the tofu for several hours. After all that, the tofu still had no flavor. The honey mixture never really thickened, so it just slid right off the skewers. I do agree it was easy to make, but not one I will make again.
I made this for meatless Monday. My family has been Luke warm on my typical meatless Monday recipes. This one was really good! Easy to make because I got the bag of small yellow and red pepper I didn't have to cut. I served it with an asparagus orzo left over from a previous recipe. I had never cooked with tempeh before. I will definitely make this again! Excellent!
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