Ayurvedic Cooking for the Season: Tempeh and Garden Vegetable Kebabs

This hearty, delicious kebab with a Smoked Almond Marinade will satisfy even a hungry pitta! 


For the kebabs:

  • 1 pound organic tempeh, cut into 1-inch cubes
  • 8 broccoli florets
  • 8 cauliflower florets
  • 1 red bell pepper, stemmed, seeded, and cut into 1-inch pieces
  • 2 zucchini, cut into 1-inch pieces 

For the marinade:

  • 1 cup blanched almonds soaked for at least 4 hours and drained
  • ½ cup filtered water
  • ¼ cup organic coconut milk, preferably fresh
  • 2 tbsp. sunflower oil
  • 2 tbsp. Bragg’s amino acids
  • 1 tbsp. lime juice
  • 2 tsp. grated fresh ginger
  • 2 tsp. ground coriander seeds
  • 2 tsp. ground fennel seeds
  • ½ tsp. raw organic sugar or 1 tsp date sugar or maple syrup
  • Pinch of saffron threads, softened in 1 tbsp. filtered water
  • Salt
  • Freshly ground black pepper
  • Mint leaves, for garnish
  • Black sesame seeds, for garnish 

1.  Put the tempeh and vegetables in a larger mixing bowl

2.  Put the almonds, water, and coconut milk in a blender or food processor with metal blades. Process until thoroughly puréed. Add the oil, amino acids, lime juice, ginger, coriander, fennel, sugar, and saffron. Pulse several times to combine.

3.  Pour the marinade over the vegetables and toss to coat evenly. Place in a casserole dish with a lid and set aside to marinate for at least 2 hours.

4.  Preheat the oven to 350°F

5.  Meanwhile, thread the vegetables and tempeh onto skewers, alternating the pieces attractively. Arrange the skewers side by side in a large baking pan. Pour the marinade remaining in the bowl over the kebabs. Bake until the vegetables are hot and tender-crisp, about 30 minutes. 

6.  Serve the kebabs over rice or pasta and garnish with torn mint leaves and black sesame seeds. 

Source: Eat, Taste, Heal by Thomas Yarema, Daniel Rhoda and Chef Johnny Brannigan, page 252