Vegan Barbecue Tempeh, Mushroom, and Bell Pepper Skewers
By Katherine PerryPublished on November 6, 2019
Time
1 hour
Yield
Serves 4
Ingredients
2 cups ketchup 6 tablespoons molasses 2 tablespoons cider vinegar 2 teaspoons hot sauce ¼ teaspoon liquid smoke ¼ cup vegetable oil ¼ cup water 1 pound tempeh, cut into 1½-inch-thick pieces1 pound cremini mushrooms, trimmed2 red bell peppers, stemmed, seeded, and cut into 1½-inch pieces
Before You Begin
You will need eight 12-inch metal skewers for this recipe.
Instructions
- Whisk ketchup, molasses, vinegar, hot sauce, and liquid smoke, if using, together in bowl. Whisk 1 cup sauce, oil, and water together in second bowl, then transfer to 1-gallon zipper-lock bag. Set aside remaining sauce. Add tempeh and vegetables to bag with marinade, press out air, seal, and toss to coat. Refrigerate for at least 1 hour or up to 24 hours, flipping bag occasionally.
- Remove tempeh and vegetables from marinade and thread in alternating order onto eight 12-inch metal skewers. Pat dry with paper towels.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
- Clean and oil cooking grate. Place skewers on grill and cook (covered if using gas), turning as needed, until tempeh is well browned and vegetables are tender and slightly charred, 8 to 12 minutes. Brush 1 side of skewers with ¼ cup reserved sauce, turn skewers sauced side down, and cook until sizzling and well browned, about 1 minute. Brush second side with ¼ cup reserved sauce, turn skewers sauced side down, and continue to cook until sizzling and well browned, about 1 minute longer. Transfer skewers to platter and brush with additional ¼ cup reserved sauce. Remove tempeh and vegetables from skewers, and serve, passing remaining sauce separately.
Time
1 hourYield
Serves 4Ingredients
2 cups ketchup
6 tablespoons molasses
2 tablespoons cider vinegar
2 teaspoons hot sauce
¼ teaspoon liquid smoke
¼ cup vegetable oil
¼ cup water
1 pound tempeh, cut into 1½-inch-thick pieces
1 pound cremini mushrooms, trimmed
2 red bell peppers, stemmed, seeded, and cut into 1½-inch pieces
Ingredients
2 cups ketchup
6 tablespoons molasses
2 tablespoons cider vinegar
2 teaspoons hot sauce
¼ teaspoon liquid smoke
¼ cup vegetable oil
¼ cup water
1 pound tempeh, cut into 1½-inch-thick pieces
1 pound cremini mushrooms, trimmed
2 red bell peppers, stemmed, seeded, and cut into 1½-inch pieces
Ingredients
2 cups ketchup
6 tablespoons molasses
2 tablespoons cider vinegar
2 teaspoons hot sauce
¼ teaspoon liquid smoke
¼ cup vegetable oil
¼ cup water
1 pound tempeh, cut into 1½-inch-thick pieces
1 pound cremini mushrooms, trimmed
2 red bell peppers, stemmed, seeded, and cut into 1½-inch pieces
Why This Recipe Works
Cubes of tempeh took on great char and stayed intact on the grill. Tasters craved the familiar flavors of sweet, tomatoey barbecue, so we paired the tempeh with a tangy, molasses-y pantry sauce, which tempered the slightly bitter tempeh. Firm, sweet red bell peppers and juicy, savory mushrooms turned out to be great contrasting companions. We thinned a portion of our sauce with oil and water for a simple marinade that infused the tempeh with barbecue flavor and made it pleasingly soft and moist. After we got good char on our skewers, we brushed on more sauce as they cooked for a syrupy glaze and applied another coat when they were hot off the grill.
Before You Begin
You will need eight 12-inch metal skewers for this recipe.
Instructions
- Whisk ketchup, molasses, vinegar, hot sauce, and liquid smoke, if using, together in bowl. Whisk 1 cup sauce, oil, and water together in second bowl, then transfer to 1-gallon zipper-lock bag. Set aside remaining sauce. Add tempeh and vegetables to bag with marinade, press out air, seal, and toss to coat. Refrigerate for at least 1 hour or up to 24 hours, flipping bag occasionally.
- Remove tempeh and vegetables from marinade and thread in alternating order onto eight 12-inch metal skewers. Pat dry with paper towels.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
- Clean and oil cooking grate. Place skewers on grill and cook (covered if using gas), turning as needed, until tempeh is well browned and vegetables are tender and slightly charred, 8 to 12 minutes. Brush 1 side of skewers with ¼ cup reserved sauce, turn skewers sauced side down, and cook until sizzling and well browned, about 1 minute. Brush second side with ¼ cup reserved sauce, turn skewers sauced side down, and continue to cook until sizzling and well browned, about 1 minute longer. Transfer skewers to platter and brush with additional ¼ cup reserved sauce. Remove tempeh and vegetables from skewers, and serve, passing remaining sauce separately.
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