This vegan kebab recipe is super simple, super tasty and nutritious to boot! Sumptuous food on a stick – what could be more fun! Tempeh provides protein and a range of minerals, while the sauce adds a luxurious flavour, and the veggies add a solid dose of vitamins and minerals.
One serve provides 300 calories, 21 g protein, 11 g fat, 25 g net carbs and P:E = 0.6.
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
- 100 g (3.5 oz) zucchini and/or yellow summer squash, sliced into ½” thick rounds
- 60 g (2 oz) cherry or grape tomatoes
- 50 g (1.8 oz) red or white onion, sliced into wedges
- 80 g (2.8 oz) red bell peppers, cut into 1” pieces
- 140 g (5 oz) mushrooms, halved or whole depending on the size
- 100 g (3.5 oz) baby eggplant or Japanese eggplant cut into ½ ” thick rounds or bite-sized chunks
- 60 g (2 oz) tempeh, cut into ½” cubes
- ¼ cup butter chicken cooking sauce
- Preheat oven to 425F
- Add cut vegetables to skewers, alternating vegetables and tempeh for colour and variety.
- Place on a parchment-lined baking sheet and bake until vegetables are cooked (about 30 minutes). Pay particular attention to the eggplant, which should be soft when pierced with a fork.
- Pour the butter chicken sauce over the vegetables and let heat through for a few more minutes.
- Serve alone or over a bed of cauliflower rice or spiralised zucchini.
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