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 TEMPEH SKEWERS OR CUTLETS
w/Ginger Satay Sauce
This delicious recipe serves 6 and has gluten-free options, is vegan and nut free! You can use tofu, eggplant, Portobello mushrooms etc, instead of the tempeh. Well seasoned and prepared this way, tempeh is an ever so good intro to plant protein. Pair this recipe with your favourite ancient grain, and sauteed greens, or a zucchini, soba or black bean noodle salad or with grilled veggies.
Serve whatever way suits your mood as you make it.

  • Main course entree
  • ​Gluten-free option 
  • Serves: Approx 6 - 8

TEMPEH INGREDIENTS:

2 x 250g packages organic Tempeh, available at Health food stores

Directions:
1.  Steam in broth or water 10 minutes, drain; cut into 2 in cubes. (Optional- you can skip steaming if desired).
Set aside, prepare marinade. You can use metal or wooden skewers (soak in water 30 minutes before using).

Marinade:
  • 2 tbsp tamari sauce, gluten free version or Coconut aminos for a soy free option
  • ½ - 1 tsp spicy Chili Sauce or dried  chili peppers, to taste
  • 2 tbsp organic toasted sesame oil
  • 2 – 3 tbsp. fresh lime juice
  • 2 tsp garlic, chopped

Directions:
  1. Combine tamari, chili sauce, sesame oil, lime juice, garlic, sugar cumin, coriander, turmeric and ginger in a bowl medium size bowl.  Add Tempeh and toss to coat each cube well. Let marinate for 1 hour at room temp or overnight in the fridge for best results.
  2. Thread on skewers and bake at 350F for 25 – 30 minutes. Baste with marinade.

Gingery Satay Sauce:
  • 1/2 cup Natural organic SunButter or cashew butter
  • 2 tbsp fresh ginger – minced
  • 2 tsp garlic – minced
  • 3 tbsp. tamari (gluten free) or Coconut Secret Raw coconut aminos
  • Fresh or Dried Chili peppers or cayenne pepper, to taste
  • 2 tbsp fresh lemon or lime juice
  • 2 – 3 tbsp raw honey, to desired sweetness, (less if using sweetened SunButter)
  • 1/4-1/3 cup water or broth, as needed to create desired consistency. Start with less adding more if needed.
  Directions:
  1. Combine all the ingredients in a food processor, or powerful blender beginning with 1/4 cup. (A glass jar with a tight fitting lid will work as well, as long as you are ready to work to emulsify the sauce).
  2. Blend until smooth (scraping down the sides of processor). Taste and adjust seasonings and thickness if desired.
  3. Serve drizzled over the skewers or cutlets. (It is great as a dip or you can thin with additional coconut milk or water and use as a salad dressing or pour over your favourite noodles sauteed with your favourite veggies).

To assemble your meal:
  • Prepare a veggie stir-fry of seasonal veggies such as pan-grilled bell peppers, carrots, onions, broccoli, snow peas etc. and garlic, topped with sesame seeds or chopped sunflower seeds. Season to taste w/ sea salt.
  • If desired, quinoa or black rice cooked with a little turmeric goes really well with this.  Stir fresh cilantro into the quinoa or rice just before serving along side of the veggies and kebobs.

TERI'S TIPS:
  • Ginger is a great digestive aid and  helps to overcome nausea. This warming root has anti-bacterial and anti-inflammatory properties, and is know to provide aphrodisiac powers.
  • I love using essential oils in my creations yet would only sub some of the above listed ingredients with the suggested options, not all of them. Sometimes I use the regular seasoning then add two or 3 various oils to add more depth of flavor as well as ramp up the nutritional benefits. Being as healthy as I can be is always my aim. Below are suggested add-ins to the marinade if desired: