Vegan Treat
Pumpkin and Tempeh Skewers
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Ingredients
for
4
- Ingredients
- 22 ozs Pumpkin (Hokkaido - or peeled butternut squash)
- 14 ozs Tempeh
- 3 Tbsps Peanuts (raw, peeled)
- 1 small, red chili pepper
- 5 Tbsps Peanut butter
- 10 ozs Soy yogurt
- salt
- 2 tsps lemon juice
- 5 Tbsps sesame oil
- freshly ground peppers
Preparation steps
1.
Peel and halve pumpkin, remove seeds and fibers and cut pulp into large cubes. Cut tempeh into cubes about the same size. Thread pumpkin and tempeh, alternating, on wooden skewers.
2.
Chop peanuts. Rinse and halve chile pepper, remove seeds and ribs and chop. Combine peanuts, chili pepper, peanut butter and soy yogurt, mix until smooth. Season with salt and lemon juice.
3.
Heat sesame oil in a large frying pan and cook skewers for about 15 minutes, turning often. Season with salt and pepper. Serve skewers with the dip and basmati rice, if desired.
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