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Vegan tempeh and pineapple kebabs

Pineapple Kebabs with Tempeh on a White Plate

Vegan tempeh and pineapple kebabs

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

Richard Makin

Published: June 30, 2019 at 4:03 PM

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Makes 6

Easy

Total time: 35 mins

+ marinating

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Delicious chunks of marinated tempeh work brilliantly with juicy pineapple in this easy alternative to the traditional BBQ skewer

Vegan

Vegetarian

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Alternatives

Complete the dish

This recipe comes from Richard Makin aka School Night Vegan. Check out his expert guide to cooking with vegan ingredients here, including his vegan mayonnaise recipe.

Check out more vegetarian BBQ recipes, such as our BBQ aubergines, mushroom shawarma, aubergine kebabs and BBQ courgettes. Also read our guide for what is tempeh and where to buy it for advice on purchasing this ingredient as well as more tempeh recipes.

Ingredients

Nutrition

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

Nutrition: per serving

kcal324
fat20.9g
saturates3.5g
carbs17.6g
sugars5g
fibre9g
protein11.9g
salt1.5g

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.

If you can’t find umeboshi paste, buy umeboshi plums, remove the stone and mash to a paste. Tempeh originates in Indonesia, and is made from cooked and fermented soy beans that are formed into a block, sold vac-packed or in chunks in jars. Both are available from Whole Foods and specialist Asian food website.

Check out our best vegan recipes here...

Grilled Peach Salad With Pecans and Farro

Authors

Richard Makin School Night Vegan Portrait

Richard MakinVegan columnist

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