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Roast Tempeh & Veg Skewers

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

40 min
Serves: 
4

ingredients

180g (1 pack) Roast Tempeh Bites
5 teaspoons oil for cooking
2 sliced courgettes
2 chopped yellow peppers
2 chopped red peppers
Pinch of salt and pepper
16 skewers
50g fresh sliced parsley
100g vegan yogurt
1 small crushed garlic clove
½ thinly sliced red onion
1 squeezed small lemon

instructions

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 bites and cook for 3 minutes, stirring occasionally.

Let the veggies and bites 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.

instructions

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 bites and cook for 3 minutes, stirring occasionally.

Let the veggies and bites 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.

Roast Tempeh Bites
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Roast Tempeh Bites
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