This recipe was made by our friend Lindsey Baruch, a Los Angeles based food photographer, recipe developer, food stylist + social media manager. She loves to share her travels, new recipes and restaurants on her Instagram page @lindseyeatsla. Outside of food, Lindsey participates in weekly kundalini yoga and loves going to electronic music concerts which you can find her sharing on her stories along with step by step recipes of what she's making for dinner.
Grill season is right around the corner + these vegan tempeh skewers will have your kitchen sizzlin'. Marinate tempeh in a tangy mix of spice, creamy coconut + sesame accents, then dip in homemade chill sauce.
- 5 oz tempeh (cubed)
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp chile flakes
- 1 tsp sriracha
- 1⁄2 tsp miso paste
- 1 tsp sesame oil
- 2 tsp soy sauce or tamari
- 1 tsp toasted white sesame seeds
- 1 tsp chili paste
- 1⁄2 cup Go Coconuts Coconut milk
- 2 tsp soy sauce
- 2 tsp sesame oil
- 1 tsp white vinegar 6-7 sliced thai chiles 1 lime juice
For garnish/sides: white rice, lime wedges, skewers
Cube your tempeh into small skewers cubes + mix in a bowl with salt, pepper, garlic, paprika, chili flakes, sriracha, miso paste (optional), sesame oil, soy sauce or tamari, black + white toasted sesame seeds, chili paste + coconutmilk. Set aside for 30-1hr to marinate, or even overnight if you’d like to infuse the most flavor. Save a small amount for dipping the sauce at the end to drizzle on top as well.
While that’s marinating, make your chili sauce with soy sauce, sesame oil, white vinegar, + sliced thai chiles (you can use jalapeños as well for this) + lime juice.
Heat a grill pan with a little bit of olive oil + place your tempeh on wooden skewers. TIP: place wooden skewers in a bowl with water so they don’t burn during cooking. Place the skewers on the grill pan for 6-8 minutes on each side until grilled + crisped throughout.
Serve with white rice, lime wedges + your chili sauce.