For the tempeh kebabs:

• 16ounces tempeh (two 8-ounce packages), cut into 1 1/2-inch pieces
• 1large red bell pepper, deseeded and cut into 1 1/2 inch-squares
• 1large zucchini, cut into 1 1/2-inch pieces
• 1large white or yellow onion, cut into 1 1/2-inch pieces
• 8ounces white mushrooms, washed and trimmed

For the barbecue sauce:

• One15-ounce can tomato sauce
• 2tablespoons maple syrup
• 1tablespoon blackstrap molasses
• 2tablespoons olive oil
• 2tablespoons tamari or soy sauce
• 1tablespoon apple cider vinegar
• 1teaspoon smoked paprika
• 1teaspoon dried oregano
• 1teaspoon chili powder
• 1dash red pepper flakes

1. Instructions


2. Whisk all barbecue sauce ingredients together. Pour the sauce into a casserole dish (9 x 13 is fine, as is 9 x 9) and add the vegetables and tempeh. Coat the vegetables and tempeh well, and allow them to marinate in the fridge for two hours (or overnight).
3. Divide the vegetables and tempeh evenly onto the skewers, alternating ingredients. Reserve some extra sauce for serving.
4. Heat the grill to medium-high. Place skewers on the grill and cook, basting occasionally, for 7 to 10 minutes, or until the vegetables are tender and everything is browning. You can also do this on a grill pan, and cook for 8 to 10 minutes on medium-high heat. Serve immediately.