Tempeh Kebab with Peanut Sauce

Total servings: 4


1/2 cup grated coconut
2 tsp honey
1/4 tsp cayenne pepper
1/2 cup tamari
1/4 cup orange juice
250g tempeh, steamed for 20 min
1/4 cup peanut butter
1 tsp sherry
1/2 tsp vinegar
1/4 tsp garlic powder
1 cup yogurt


To make marinade puree orange juice with only half of the honey, coconut, tamari and cayenne pepper in a blender. Cut tempeh into 2 cm cubes and add to marinade. Set aside for 1 hour.

To make the peanut sauce, blend remainder of honey, tamari and cayenne pepper together with the peanut butter, sherry, vinegar, garlic powder and yogurt. Refrigerate.

Thread tempeh cubes onto 4 skewers. Grill tempeh over medium-hot grill 3 to 5 minutes on each side. Brush kebabs with marinade and sprinkle with remaining coconut. Serve the tempeh kebabs immediately with peanut sauce.

Vegan: No
Vegetarian: Yes