- 10 oz. cooked tempeh, cut into 3/4-inch cubes
- 2 cups BBQ Sauce (see below)
- 1 red bell pepper, seeded and chopped
- 12 oz. portobello mushrooms, cut into 1-inch squares
- 5 oz. blanched and peeled red pearl onions
- 10 oz. blanched and halved Brussels sprouts
- 5 oz. sweet potatoes, cut into 3/4-inch cubes and blanched
- In a medium bowl, combine the tempeh with 1/4 cup of the barbecue sauce and marinate for 30 minutes.
- Preheat a grill to high heat.
- Thread the ingredients onto metal skewers or bamboo skewers that have been soaked in water for 1 hour, alternating the ingredients.
- Spray each kebob lightly with olive oil cooking spray. Grill the kebobs until lightly charred, brushing with additional barbecue sauce as they cook. Cook until the vegetables are tender-crisp, about 8 to 10 minutes. Brush with sauce once more before plating.
- Serve immediately.
Makes 1 cup
- 1 tbsp chili powder
- 1 tbsp hot Hungarian paprika
- 2 tsp lapsang souchong tea leaves
- 1/4 cup, plus 2 tbsp grape seed oil
- 1/3 brown rice syrup
- 1/3 cup low-sugar ketchup
- 1 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tbsp stone-ground mustard
- 2 tbsp finely minced basil
- 1 tbsp finely minced thyme
- 2 tsp minced garlic
- 1 tbsp peeled and minced ginger
- In a small sauté pan, toast the chili powder and paprika until fragrant, 10 to 15 seconds. Remove from the heat and cool to room temperature.
- Transfer to a spice grinder and add the tea leaves. Grind the mixture to a fine powder.
- In a medium sauce pot, combine the oil, syrup, ketchup, vinegar, Worcestershire sauce, mustard, basil, thyme, garlic, ginger, and ground spices.
- Bring the sauce to a simmer and cook, stirring occasionally, until a good flavor develops, 10 to 15 minutes.
- Remove the sauce from the heat, cool, and store refrigerated until ready to serve.