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Veggie tempeh kabobs

Preparazione 15 min
Cottura 15 min
Tempo totale 1 h 30 min
Porzioni 2


  • 150 grams tempeh
  • mixed veggies (e.g. zucchini, peppers, onions, cherry tomatoes)
  • 1 clove garlic
  • 1 tbsp olive oil
  • 2 tbsp water
  • q.s. rosemary
  • q.s. sage
  • q.s. thyme
  • q.s. basil


  • Cut the tempeh into cubes and place it in a bowl. Combine finely chopped garlic and herbs in glass jar along with olive oil, a generous pinch of salt, pepper, and water. Shake then pour this marinade on the tempeh, rest in the fridge for at least one hour.
  • Cut the vegetables into chunks of similar size to the tempeh. Place them in a bowl and season with salt, pepper, chopped herbs then set aside.
  • Form the kabobs by alternating vegetables and tempeh cubes, dripped from their marinade.
  • Put the kabobs on a lightly oiled baking pan then brush them with the tempeh marinade.
  • Bake the veggie tempeh kabobs at 400°F for 15 minutes, turning half way.