Already flavoured with a delicious blend of natural oils and spices, ready to heat and eat
Ready to season with your favourite spices and bake, fry or stir as you wish
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Ridiculously simple, tasty and fun to make. Don't be limited by the veggies we've used - just use whatever you have available, and let your imagination run wild.
Recipe by Better Nature
180g (1 pack) Mediterranean Tempeh Pieces5 teaspoons oil for cooking2 sliced courgettes2 chopped yellow peppers2 chopped red peppersPinch of salt and pepper16 skewers50g fresh sliced parsley100g vegan yogurt1 small crushed garlic clove½ thinly sliced red onion1 squeezed small lemon
Heat the oven to 180ºC.
Add the courgette, yellow pepper, red pepper, 3 teaspoons of the oil, salt and pepper to a baking tray and place in the oven. Cook for 20 minutes, until they're soft and slightly browned.
Heat 1 teaspoon of oil in a pan over medium heat. Add in the tempeh pieces and cook for 3 minutes, stirring occasionally.
Let the veggies and tempeh pieces cool slightly, then start adding them to the skewers.
If making the yoghurt dressing, mix the parsley, vegan yoghurt, garlic, red onion and lemon together to form a smooth consistency.
Serve up the skewers and if you want to, drizzle the yoghurt dressing over the top.
If you aren't sure how to cook tempeh or are looking for some inspiration, download this Tempeh Cookbook. You'll discover our favourite flavour-packed recipes, along with some fun tempeh facts and surprising activities