Tempeh simmers forty-five minutes in a shoyu, apple juice, and dijon marinade while cremini mushrooms, zucchini, yellow pepper, and cherry tomatoes take their own citrus soak before everything is threaded onto skewers.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
Whisk together tempeh marinade ingredients in bowl; pour into 1-gallon pot.
Cut each package of tempeh in two. Bring marinade to , add tempeh, lower heat, and covered for 45 minutes . Drain tempeh and pat dry, reserving marinade (there should be 1 cup plus 2 tablespoons).
Whisk together vegetable marinade ingredients in mixing bowl. Add all vegetables to marinade and let sit for 20-30 minutes , stirring often. Remove vegetables with slotted spoon (set aside marinade for later use).
Cut tempeh into 24 cubes and toss with oil. Preheat while preparing kebobs. Use one piece of each vegetable and two pieces of tempeh for each skewer. kebobs few minutes on each side until marks form and vegetables are tender.
Bring reserved tempeh marinade to in 2 1/2 quart saucepan; whisk in dissolved arrowroot, stirring constantly until sauce comes back to and becomes clear. Use sauce for kebobs.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
