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Vegetarian & Vegan Grilled Eggplant and Tempeh Skewers with Peanut Dipping Sauce
From the Kitchen of vegiemama

Category: Vegetarian & Vegan
Servings: 8
Preparation Time:

Recipe Ingredients

The Marinade
1 cup freshly-squeezed orange juice
1/4 cup canola oil
2 Tbs. soy sauce
2 Tbs. rice wine vinegar
1 tsp. granulated garlic
1/8 tsp. cayenne
The Skewers
1 medium (1-lb) eggplant
12oz tempeh
32 boiling onions
2 bunches broccoli
The Sauce
1/2 cup unsalted roasted peanuts
1 Tbs. canola oil
2 Tbs. dark sesame oil
2 Tbs. mirin
2 Tbs. lemon juice
1 Tbs. soy sauce
1 tsp. granulated garlic
1/2 tsp. dried red chili flakes
2 Tbs. water
3 minced green onions
2 Tbs. fresh cilantro, minced



Recipe Directions

Whisk together the marinade ingredients in a large deep bowl. Remove the stem ends of the eggplant and, without peeling it,
cut it into 1-1/2" cubes. Cut the tempeh into 32 squares. Quickly toss the eggplant and tempeh pieces with the marinade so
that everything is coated, then set aside, covered, at room temperature for at least 2 hours. Toss occasionally while you
prepare the rest of the dish.

Cover 12 wooden skewers with water and soak for 30 minutes. Make the dipping sauce so the flavors can blend and ripen.
In a blender or food processor, puree peanuts, canola and sesame oils, mirin, lemon juice, soy sauce, garlic, chili flakes, and
2 Tbs. water to a thick paste consistency. Remove to a small serving bowl and stir in the green onions and cilantro. Portion
out into small bowls to distribute among the diners.

Bring several cups of water to a boil in a large pot. Without peeling, drop the whole onions into the boiling water and parboil
for 7 minutes. Cut the broccoli into medium florets and add to the boiling pot, midway through onion cooking time. You want
to barely begin the cooking process on these vegetables. They should retain their firmness for the grill. Immediately cool in a
bowl of cold water. Drain well. Slip the skins off the onions before skewering.

Fill 16 skewers by alternating tempeh, onion, eggplant, and broccoli until each skewer is full. Grill over medium-high heat for
12 minutes, turning once midway through. Serve hot, with the dipping sauce on the side. Serves 8.

PER SERVING: 355 calories; 17 gm protein; 20 gm fat; 32 gm carb.; 280 mg sodium.


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