Makes 5 skewers
Ingredients:
1 200g block of Tempeh, cut into 2cm cubes
1 Aubergine, cut into 2cm cubes
1 Onion, cut into wedges
1 Pepper, cut into 2cm pieces
For the glaze:
2 tbsp maple syrup
2 tbsp tamari
Sauce:
1/3 cup peanut butter
2 tbsp of tamari
2 tbsp maple syrup
1 red chilli
1 lemon, juiced
1 small thumb of ginger
Water to thin
To Garnish:
Coriander, finely sliced
1/2 mango, finely sliced
2 spring onion, sliced
Crushed peanuts
Method:
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Chop up the aubergine, onion, pepper and tempeh into 2cm sized cubes.
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Take your skewers and start adding the veggies and tempeh, alternating between each one so everything is evenly distributed. We made sure each skewer had 3 pieces of tempeh.
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Drizzle the skewers with olive oil and place on a hot barbecue to char and cook through.
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Turning after 5-6 mins, on each side. Once the skewers have some colour on each side, combine the glaze ingredients and brush over each side of your skewers and cook for a further 5 minutes to allow the skewers to go sticky and sweet.
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Whilst they are cooking, make up the peanut sauce. Add peanut butter, tamari, maple syrup, chilli, ginger and lemon juice to a blender. Blend until smooth, add water if needed and then set aside.
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Slice up the mango into thin thrips. These will be used to garnish.
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Once your skewers are looking charred and sticky, serve your skewers on a serving dish and drizzle peanut sauce over, making sure to coat all of the veg.
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Top with sliced mango, coriander, spring onions and crushed peanuts and enjoy!
