These flavorful skewers can be either baked or grilled. Serve with rice or flatbread and roasted/grilled veggies like tomatoes, onions, zucchini, mushrooms and eggplant.
Course: Main Course
Keyword: gluten free, vegan, vegetarian
Author: Alanna Peterson
½cupnon-dairy milk of choice, plain/unsweetened
2Tbsplemon juice (juice of 1 lemon)
2Tbsporange juice (juice of 1/2 orange)
⅛tspsaffron, ground and steeped in 2 tsp hot water
Make the Marinade
Mix together all ingredients except the tempeh in a medium bowl. Taste and add more salt if desired.
Cut the tempeh into thick slices or cubes, whatever you prefer. The important thing is to make sure the slices are thick enough that they won't break when skewered.
Add the tempeh to the marinade and mix to coat evenly. Cover and marinate for at least 2 hours (though it will be even better if it sits overnight).
Cook the Tempeh
If baking, preheat the oven to 375° F. If grilling, fire up the grill!
Thread tempeh onto skewers (along with veggies of your choice, if desired). If you don't have skewers, you can simply spread onto a roasting pan if baking in the oven, or a piece of aluminum foil if cooking on the grill.
Brush lightly with olive oil before cooking. Bake or grill until edges start to brown. In the oven, this takes about 15-20 minutes.