The salty-sweet glaze complements the nutty, slightly tangy flavor of the tempeh. If you've never experimented with this soybean cake before, this is a good recipe to start with.

Tiffany Vickers Davis
Recipe by Cooking Light July 2013

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Becky Luigart-Stayner; Stylist: Cindy Barr

Recipe Summary

hands-on:
22 mins
total:
2 hrs 10 mins
Yield:
Serves 4 (serving size: 2 skewers)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

250 calories; fat 10.1g; saturated fat 1.4g; mono fat 4.3g; poly fat 3.4g; protein 14.5g; carbohydrates 27.6g; fiber 8g; cholesterolmg; iron 2.7mg; sodium 444mg; calcium 108mg.