What gives the miso glaze its sticky texture?

The sticky texture of the miso glaze comes primarily from the brown rice syrup, which caramelizes beautifully on the grill.

Can I use firm tofu instead of tempeh for these skewers?

Yes, the recipe specifically notes that firm tofu can be used as a direct substitute for tempeh in these skewers.

How do I ensure the vegetables are evenly cooked on the grill?

To ensure even cooking, rotate the skewers frequently on the grill, aiming for 8-10 minutes per side until all sides are nicely browned and a bit crispy.

What kind of grains are best to serve with these miso skewers?

Cooked grains of choice are recommended, with quinoa or millet being good options to cook simultaneously, while brown rice should be started earlier due to longer cooking times.

How should I prepare the garlic for the miso sauce?

The recipe instructs to place a whole clove of garlic directly into a small blender with the other sauce ingredients and blend until smooth.

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Sticky Miso Grilled Veggie Skewers
[Vegan]

JK By: Jodi Kay

Author Bio

Crowd-pleasing, nourishing, veggie-filled recipes that use adventurous global flavors and simple ingredients. I'm Jodi, author, creator,... Read More

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Close-up of sticky miso grilled zucchini, tempeh, and mushroom skewers served over a bed of lime-zest grains, garnished with fresh basil and spring onion.

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Miso

Sticky Miso Grilled Veggie Skewers [Vegan]

Dairy Free

Vegan

Kick-off barbecue season with some sticky little miso-marinated veggies! Zucchini, mushrooms, and tempeh each bring their own texture in these delicious umami vegetable skewers. The zucchini is soft, the mushrooms are meaty, and the tempeh is firm but meaty. As you grill them, the sticky miso sauce begins to caramelize... Read More

Ingredients You Need for Sticky Miso Grilled Veggie Skewers [Vegan]

2 small zucchinis (or one larger one)
3.5 ounces organic tempeh (or firm tofu)
8-12 white button mushrooms
2 tablespoons red miso paste
1 tablespoon brown rice syrup
1 teaspoon cold-pressed toasted sesame oil
2 tablespoons coconut oil
1 1/2 tablespoons rice vinegar
1 clove garlic
1 cup cooked grains of choice
1 lime, juice, and zest
1 tablespoon toasted sesame seeds
1 spring onion, green and white parts
Handful fresh basil leaves, chopped

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How to Prepare Sticky Miso Grilled Veggie Skewers [Vegan]

Preheat a barbecue or grill to medium-high heat.
Slice the zucchini into rounds, something similar in size to the button mushrooms, and cut tempeh into squares, place all the vegetables in a large bowl.
Place miso, rice syrup, sesame oil, coconut oil, rice vinegar, and garlic in a small blender and blend until smooth. Scoop the miso sauce over the vegetables and mix to combine with your hands. Get everything nice and covered to soak up the sauce. It might seem like a lot, but once on the grill, it will be alright. Use any leftover sauce in the bowl or blender to glaze over the vegetables while grilling.
Place marinated vegetables on wooden or metal skewers and set in the refrigerator while the grill preheats.
If you haven’t cooked your grains, now is a good time to get that started. Quinoa or millet can be done at the same time, but brown rice should be started beforehand, due to cooking times. Add the juice and zest of half a lime to cooked grains, as well as most of the sesame seeds.
Place skewers on grill, and grill on each side for 8-10 minutes (depending on your barbecue), and keep rotating until all sides are nice and brown and a bit crispy.
Remove from grill, serve with the grains, and sprinkle with basil, spring onion, and remaining sesame seeds. Garnish with leftover lime wedges.