Vegan Treat

Pumpkin and Tempeh Skewers

5
Average: 5 (1 vote)
(1 vote)
Pumpkin and Tempeh Skewers
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in

Ingredients

for
4
Ingredients
22 ounces Pumpkin (Hokkaido - or peeled butternut squash)
14 ounces Tempeh
3 tablespoons Peanuts (raw, peeled)
1 small, red chile pepper
5 tablespoons Peanut butter
10 ounces Soy yogurt
salt
2 teaspoons lemon juice
5 tablespoons sesame oil
freshly ground peppers
How healthy are the main ingredients?
PumpkinTempehPeanut buttersesame oilPeanutssalt

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.