Hawaiian Tempeh Kebobs (Vegan) Recipe
Servings: 4
Ingredients
- 2 Tbsp. Tamari
- 1/2 c. Lemon juice, fresh
- 1 tsp Garlic, pressed
- 1/4 tsp Allspice
- 10 ounce Tempeh, cut into 12 cubes
- 1 c. Pineapple, cubed
- 1 c. Zucchini, sliced
- 1 c. Tomatoes, cherry Tangy Orange Sauce (see Rec)
Directions
- In a large bowl, combine the marinade ingredients, then add in the tempeh, pineapple, zucchini, and tomatoes. Let marinate for 2 hrs. Skewer, then broil or possibly grill for 10 min. Brush on the sauce and cook an additional 5 min.
- Yield: 2 to 4 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 191g | |
| Recipe makes 4 servings | |
| Calories 171 | |
| Calories from Fat 65 | 38% |
| Total Fat 7.81g | 10% |
| Saturated Fat 1.6g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 462mg | 19% |
| Potassium 524mg | 15% |
| Total Carbs 15.17g | 4% |
| Dietary Fiber 1.2g | 4% |
| Sugars 4.3g | 3% |
| Protein 14.54g | 23% |
