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Tempeh Kebabs marinated in Homemade BBQ Sauce and served with Creamy Dressing! They are the perfect addition to your BBQ parties this upcoming season. They can be oven-baked or barbequed. The choice is yours!

Tempeh Kebabs [Vegan]

$2.99
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Serves

8

Ingredients You Need for Tempeh Kebabs [Vegan]

For the Tempeh:
  • 8.8 ounces Tempeh evenly cubed
  • 7 ounces Cremini mushrooms cut into quarters or halves, depends on their size
  • Large onion cut into quarters
  • 2 tablespoons grapeseed oil or oil of your choice
  • Vegan BBQ Sauce

For the Dressing:

  • 1/2 cup raw cashews (soaked 4 to 6 hours)
  • 1/2 cup filtered water
  • Juice from 1/2 lime
  • 1 tablespoon nutritional yeast

How to Prepare Tempeh Kebabs [Vegan]

  1. Blend all dressing ingredients in a high-power blender until smooth.
  2. Make your kebabs by piercing tempeh cubes, onion, and mushrooms on each skewer.
  3. Place in a large container and brush each kebab with a little bit of oil first and then BBQ sauce on both sides.
  4. Cover with lid or plastic wrap and place into a refrigerator for a couple of hours or overnight to marinade.

    5. For Oven-Baked Kebabs:

    1. Preheat the oven to 400°F.
    2. When ready, arrange them on a baking sheet lined with parchment paper. You may brush with more BBQ sauce before baking—bake for 30min.
    3. Reset the oven to broil and bake for 5 to 7 min longer.

    For Grilled Kebabs:

    1. Preheat the grill to 400°F.
    2. Grill for 20min while turning kebabs every 5minutes, while brushing with more BBQ sauce.
    3. Serve with creamy dressing.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


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About The Author

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Lena Novak

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Lena Novak is a vegan food blogger, recipe creator, food stylist, and photographer. She started her blog, Lena’s Vegan Living, in 2011. Her awakening through yoga and meditation guided her understanding of the importance of a vegan lifestyle for the mind, body, and soul and how it interrelates with non‑human animals that we share the world with.

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