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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Fire up your BBQ with these flavour-packed tempeh and vegie skewers! Showcasing the best of plant-based goodness, this vegan delight will steal the show at any summer cookout.
1 Heat a barbecue hotplate (or grill pan) to medium-high. Grill corn, turning, for 8-10 minutes, until charred and tender.
2 Meanwhile, alternately thread tempeh, capsicum, onion and pineapple onto skewers.
3 In a small pan over a medium heat, combine tomato purée, sauces, vinegar and sugar. Stir to dissolve sugar.
4 Reheat barbecue to medium-high. Grill skewers for 3–4 minutes each side until browned and cooked, basting with half the sauce while cooking.
5 Meanwhile, remove corn kernels from cobs using a sharp knife. Heat rice according to packet instructions. Transfer the rice to a medium bowl. Stir in corn kernels and parsley.
6 Boil remaining basting sauce for 30 seconds then remove from heat and drizzle over skewers. Serve skewers with the corn rice and salad with vinaigrette drizzled over.
Soak wooden skewers in water before use to prevent them from scorching.
Calories 534 cal
Kilojoules 2233 kJ
Total fat 13.1 g
Saturated fat 2.5 g
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