Inspired by Middle Eastern cuisine, this recipe for vegan grilled pomegranate molasses tempeh kebabs is very tasty. It is easy to execute, even if it takes a little patience waiting for the tempeh to marinate!
This recipe makes ~3-4 grilled tempeh kebabs.
A few things…
- In the U.S., pomegranate molasses can be found at international foods stores, natural foods store or you can order it online. If you’re feeling ambitious, you can always make your own pomegranate molasses.
- For best flavor, I highly recommend marinating the tempeh overnight in the refrigerator. For good flavor, a minimum of 4 hours marinating will do in a pinch.
- After 4 hours of soaking the tempeh in the refrigerator, it’s about 10 minutes on the grill. Lining a grill-proof pan with non-stick aluminum foil makes grilling (and clean-up) a snap. No sticking tempeh or kebabs falling apart.
- Whether you eat them alone, on a salad or on a pita, lemon tahini sauce makes an tasty dipping sauce.
Please enjoy this vegan grilled tempeh kebabs recipe! And check out more UVK recipes, like Chipotle Tempeh Kebabs, Grilled Lemon Garlic Herb Tofu Skewers, Slow Cooker Middle Eastern Eggplant Chickpea Stew, Tempeh Marinade with Garlic, Thyme and Hungarian Paprika, Grilled Tofu Skewers with Red Peppers and Mushrooms or Arugula and Butternut Squash Salad.
Grilled Pomegranate Molasses Tempeh Kebabs
1 Tbsp white miso
⅓ cup warm water
1 lb (OR two 8 ounce packages) of tempeh, cubed
¼ cup pomegranate molasses
1 Tbsp lemon juice
2 Tbsp reduced sodium soy sauce (OR gluten free tamari)
1 tsp garlic powder
½ tsp ground cinnamon
Olive oil, to drizzle
Lemon tahini sauce, to serve – optional
1. Add the white miso to ⅓ cup of warm water and stir with a fork until fully dissolved. Set aside.
2. Next, you’ll steam the tempeh. Fill a large pot with ~1 inch of water. Place a steamer basket in the pot. Cover the pot with a lid, and bring the water to a boil.
3. When the water boils, add the cubed tempeh to the steamer basket. Steam the cubed tempeh for 7 minutes. While the tempeh is steaming, start putting together the pomegranate molasses marinade.
4. In a large, container with a lid, add the white miso-water mixture, pomegranate molasses, lemon juice, soy sauce, garlic powder, and cinnamon. Whisk together the marinade.
5. When the tempeh is done steaming, add it to the pomegranate molasses marinade. Secure the lid to the container and shake the container, so the marinade coats all the pieces. For best results, refrigerate overnight. For good results, marinate in the refrigerator for a minimum of 4 hours.
6. When the time is up on the tempeh marinade, cover a grill-proof pan with non-stick aluminum foil. Then, skewer the tempeh and place the kebabs on the foil. Drizzle with a little olive oil.
7. Heat up the grill until it reaches 400 F. Then, place the pan with the tempeh kebabs on the grill. Close the lid. Grill at 400 F for ~3-4 minutes, and then, flip. Grill for another ~3-4 minutes or until it reaches a level of char that you prefer.
8. Remove the grilled tempeh kebabs, and serve with lemon tahini sauce. Enjoy solo, on a salad or on a pita.
