Name: Vegan tempeh and pineapple kebabs
Total time: 35 min
Yield: Makes 6
Ingredients: 4 tbsp umeboshi paste see notes below; 2 tsp Chinese black vinegar; 2 tsp toasted sesame oil; 2 tbsp dark soy sauce; 2 tsp shaoxing wine; 2 cloves garlic peeled; ¼ tsp Chinese five-spice; ¼ tsp dried chilli flakes; 300g block tempeh see notes below; ½ pineapple peeled and cored; 2 spring onions finely chopped; ½ a small bunch coriander leaves picked; a pinch dried chilli flakes

Pineapple Kebabs with Tempeh on a White Plate

MARINADE

4 tbsp umeboshi paste
see notes below
2 tsp Chinese black vinegar
2 tsp toasted sesame oil
2 tbsp dark soy sauce
2 tsp shaoxing wine
2 cloves garlic
peeled
¼ tsp Chinese five-spice
¼ tsp dried chilli flakes

SKEWERS

300g block tempeh
see notes below
½ pineapple
peeled and cored

TO SERVE

2 spring onions
finely chopped
½ a small bunch coriander
leaves picked
a pinch dried chilli flakes

Method

step 1
To make the marinade, put all of the ingredients into a food processor and whizz until smooth.
step 2
To make the skewers, cut the tempeh into 12 x 3-4cm cubes and put in a large bowl. Pour over the marinade and cover. Being careful not to break up the tempeh, gently massage the cubes, making sure they are all covered in marinade. Put in the fridge to marinate for 30 minutes.
step 3
Meanwhile, take 6 bamboo skewers and soak them in water. Slice the pineapple into 12 x 3-4cm wedges.
step 4
Remove the tempeh from the fridge and skewer, along with the pineapple, alternating as you go. Using a pastry brush, baste the tempeh with any left-over marinade and put on a BBQ or hot griddle pan. Grill, rotating every few minutes, until the pineapple is caramelised and the tempeh is nicely browned, brushing with more of the marinade as you go. Top with the spring onions, coriander and chilli flakes to serve.