Tropical Tempeh Kebobs and Macadamia Nut Rice
May 31, 2017by Stephanie Dreyer
Tropical Tempeh Kebobs and Macadamia Nut Rice
Ingredients
For the kebabs
- 2 packages soy tempeh (I like Light Life)
- 1 red bell pepper , cut into 2″ squares
- 1 orange bell pepper , cut into 2″ squares
- 1 pineapple , core removed and cut into chunks
- 1 jar Soyaki Teriyaki sauce (available at Trader Joe’s)
- 8 bamboo skewers (soaked in water at least 15 minutes)
- 1 Tablespoon coconut oil
For the rice
- 1 package organic frozen basmati rice (Trader Joe’s freezer section)
- 1 package organic frozen brown rice (Trader Joe’s freezer section)
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 Tablespoon coconut oil
- 2 garlic cloves , minced
- 1/4 cup macadamia nuts , coarsely chopped
Instructions
For kebabs
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Cut each tempeh block into about 12 1 1/2″ chunks. Place in a bowl and pour half the bottle of marinade over the tempeh pieces to cover. Allow to marinate at least an hour.
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Stack skewers with first, a pineapple chunk, followed by a tempeh cube, then a red bell pepper, a tempeh cube, a pineapple chunk, an orange bell pepper, then a tempeh cube, followed by a pineapple chunk.
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Heat oil in a grill pan. Place skewers in pan and grill on each side approximately 3-4 minutes. Baste with reserved marinade before turning the skewers.
For rice
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Cook rice in microwave according to package directions.
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Heat oil in pan. Add garlic and saute 2-3 minutes until fragrant.
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Add rice to pan and add vegetables. Cook about 10 minutes, stirring occasionally.
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Heat a separate pan with no oil. Add nuts. Toast nuts until golden brown, approximately 5 minutes.
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Remove from pan and stir into rice.