By Stacy Goldberg

Tempeh, made from fermented soybeans, provides not only protein, but also
dietary fiber, essential fatty acids, and vitamins and minerals like riboflavin and
manganese which are essential for cellular metabolism. In addition, tempeh
holds up well for kabobs on the grill and makes this dish a delicious hit!

Ingredients:
1 package tempeh, cut into 1” cubes
2 cups water
¼ cup tamari
2 green bell peppers, cut into 1” squares
1 large sweet onion, quartered
12 button mushrooms, cleaned
14 cherry tomatoes
2 cups pineapple juice
¼ cup organic ketchup
2 tablespoons molasses
2 tablespoons Bragg’s Apple Cider Vinegar
1 teaspoons Dijon-style mustard
dash of hot pepper sauce
2 cups cooked brown basmati rice

Serves: 4
Cooking Time: 30 minutes – one hour

Instructions:
Prepare grill. Combine water and tamari and marinate tempeh for at least 15
minutes. Drain and alternate with vegetables on 8 skewers. Place on grill and
cook about 20 minutes until well charred on all sides. Meanwhile, combine juice,
ketchup, molasses, vinegar, tamari, mustard and pepper sauce in a saucepan and
heat. Serve the sauce over the tempeh kabobs. Serve over brown basmati rice.

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