PassionAtely veggie chilli skewers

I don’t know what it is with skewered vegetables, but the kids just love them. Skewering is a way to turn the most boring veggies into a sophisticated and interesting meal. If you follow my blog you may have realised by now I love to roast vegetables!

When making these I used tempeh which is a fermented soy product, the health benefits are fantastic and it is one of the most unprocessed forms of soy. I avoid GMO and processed soy products as there is much controversy over the cancer triggering of these. However, once in a while, I purchase bio-organic tempeh from wholefoodsmarket.com. The lack of taste lends itself well to marinating, therefore, I decided to make a spicy smoked chilli sauce to add flavour. Tempeh is a fermented product and so good for gut health, increasing good bacteria to fight off illness and infection and improve digestion. It is also high in calcium and an excellent source of protein. The great thing about this recipe is that it can be done with just vegetables or you can do the same process with meat.

This recipe makes 3 large skewers suitable for 3 as part of the main meal.

chilli marinade ingredients

400g chopped tomatoes
1 tsp paprika
1 tsp olive/coconut oil
2 tbsp tamari sauce
1 tbsp cider vinegar
pinch of sea salt
half an inch piece of smoked dried chipotle chilli (note: the more seeds you add the hotter the sauce)
optional for extra spice: chilli flakes or a small piece of fresh red chilli

* You will need a blender/food processor, large bowl/dish, skewers and baking tray
I use clear spring organic tamari and am loving RAW health apple cider vinegar at the moment
I like to buy my dried smoked chipotle from Sainsburys

marinade method

Simply blend all of the marinade ingredients together and place in a dish ready to add the rest of the ingredients.

for the skewers:

half of an orange pepper sliced
half of a green pepper sliced
half of a large red onion – peeled and then layers separated
4 mushrooms sliced

Optional: approximately 100g of tempeh or alternative

method

Add all of the ingredients into the marinade sauce dish, cover and place in a fridge for at least 2 hours or overnight. Next feed all of the veggies and optional: tempeh/alternative onto the skewers and place on a baking tray to roast at 200 degrees celsius for 10 minutes (slightly longer if using meat depending upon the size of the pieces). Turn half way and add a little more of the sauce.
Serve and enjoy!

Note: Do not use tempeh if you have any allergy to soy or have a thyroid conditiontempeh chilli skewers

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