Serves 2 to 4
Tempeh marinade
- Vegilante chickpea tempeh
- 1/4 cup neutral oil (we suggest grapeseed oil)
- 2 Tbsp Jerk seasoning
Chopped thawed tempeh in 12 cubes. Mix the oil and the seasoning in a ziplock bag and add the chickpea tempeh cubes. Seal the bag and make sure the marinade coats all the pieces of tempeh. Let it rest in the refrigerator for 30 minutes.
Side slaw
- 2 cups shredded red cabbage
- 1 cup shredded carrot
- 2 Tbsp vegenaise
- 1 Tbsp lime juice
- 1/4 cup chopped cilantro
- 1/4 tsp salt
Mix all the ingredients together, set aside in the fridge.
Garnish for 4 skewers
- 1/2 medium red onion
- 1/4 of fresh pineapple
- 1 green pepper
- 1/2 plantain (optional)
Cut garnishes into pieces of 1 inch to 1.5 inch, big enough to hold on the skewer. Plantain should be sliced in no more than 1/4 inch thick. Take the pieces of tempeh out of the bag and save the marinade. Assemble a mix of veggies and fruits on the skewer between 3 pieces of tempeh. Repeat the same on all the skewers. Brush the left-over marinade on the veggies and fruits on the skewer. In a preheated oven at 350° F with convection, bake the skewer on a parchment lined baking sheet. Alternatively grill on the BBQ warmed up to 350° F until skewers are nicely grilled on every side. Serve warm skewers on a plate with side slaw.
Recipes by Planty of Nosh, let us know how you did by tagging us at @wearevegilante and @plantyofnoshkelowna!