Grilled Tempeh Kabobs - #TastyTuesday

This week, our #TastyTuesday recipe comes from Kiersten, the writer behind the blog twenty-six for a twenty-something. We knew she'd be a great fit for our blog because she's a runner! On her blog, she writes about her quest to run a marathon on all 7 continents (which is Meghan's goal!) and chronicles her daily life between marathons, training, racing, and creating yummy recipes. The recipe she is sharing today is easy and one her new summer favorite!

My boyfriend moved in a few months ago, and it has been a challenge to make dinners that satisfies both my love for veggies and his love for meat. Although this recipe is meatless, the tempeh has the same chewy texture as meat, so even he likes it! It is also super quick to make, and easy to customize depending on what vegetables you like. It's a quick, easy summer meal that is full of all the things runner's need- protein, veggies, and whole grain carbs.

Grilled Tempeh Kabobs:

Ingredients:

5 teaspoons rice vinegar

1 tablespoon lower-sodium soy sauce

2 teaspoons dark sesame oil (or just regular vegetable oil if you don't have sesame oil)

1 tablespoon minced garlic

1 (8oz) package organic soy tempeh, cut into 16 pieces

2 tablespoons honey

4 tablespoons fresh lime juice

1 tablespoon canola oil

1/2 teaspoon salt

1 package cherry tomatoes (around 16 tomatoes)

1 8oz package baby bella mushrooms (cut in half if some are really big sto they are all about the same size)

1/2 sweet onion cut into chunks

To make:

1. Combine 3 teaspoons vinegar, soy sauce, sesame oil and garlic in a small zip-top plastic bag and then add the tempeh. Marinate in refrigerator for 2 hours, turning occasionally.

2. Combine remaining 2 teaspoons vinegar, honey, lime juice, canola oil and salt in a small saucepan. Bring to a boil over medium-high heat; cook 2 minutes or until the honey mixture is slightly thickened.

3. Preheat grill to high heat

4. Thread tempeh, tomatoes, mushrooms and onion alternatively onto skewers. Place skewers on grill and grill for minutes or until browned; turn after 5 minutes and basting occasionally with half of the honey mixture. Drizzle the remaining honey mixture over the skewers.

We like to serve the skewers with brown rice or quinoa. I like to take everything off the skewer, put it on top of the rice, and add a little more of the honey sauce.

  

Check out her blog to see what else she is up to these days!