Inspiration from Meghan

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BBQ Tempeh Kabobs


There are two common questions we get when summer time rolls around:

1. What’s the best camping food and trail mix?

2. What’s a great veg friendly summer BBQ recipe?

The camping/trail mix thing I’ll share with you next week, but the BBQ thing- I have an answer for you right here and now and wozers is it delicious.

After Jen’s barftastic info yesterday on the old wiener, I think we can all agree that hot dogs are no longer an option. Though she didn’t get too far into the veggie dog option, many of the chemicals are pretty similar- just sub in GMO soy for the weird meat mix and same/samers. Skip them both- despite what the book Skinny Bitch might preach. Processed soy food is arguably worse for both planetary and personal health than local organic meat so make it a non-option.

Now, there is a very simple way to stay veg with family and friends, without compromising anything at all or being the weird preachy anti-meat outcast at the patio table. Having spent the long weekend up North with my family, there was much BBQing going on. Mostly it was fish, baked slowly on the Q on normal heat (400 or below) and some organic chicken.  No flames, no chargrilled cancer causing-ness and no fat-dripping-red-meat-colon-clogging-burger-sickatatingness. My dad’s still kicking cancer’s ass after all by showing it the green side of life.

I don’t do chicken and so came up with this brilliant blend-right-in Meghan friendly option that everyone was jonesing to try.

Why, hello there Tempeh Kebobs. Come on in and stay for a while won’t you just.

Because my family is the just the way we are, it is rare that a weekend can go by without some themed meal. This was Hawaiian night and so onto our skewers went pineapple and we all put on our best flowered shirt. So it goes. Despite the fact I was wearing far too many clashing floral themed articles of clothing, I was not the odd nutritionista out at this fine summer BBQ feast.

The next time you are invited to a BBQ- forget having to compromise by eating grilled mystery meat burgers or hot dogs, and definitely forget those horrible, horrible processed veggie dogs or burger crappola and skewer a few kebobs with this easy and oh so deliciouso goodness.


Haliburton Meets Hawaii BBQ Tempeh Kabobs
(Makes 4 servings)

1 block tempeh

Tempeh Marinade
1/4 cup olive oil
1 Tbs grated ginger
1 clove garlic, minced
1 Tbs maple syrup
2 tsp tamari
1 tsp turmeric
2 tsp dijon or honey mustard
2 Tbs water

  • Cut tempeh in 1 1/2 inch cubes.
  • In a shallow, wide bowl mix together all marinade ingredients.
  • Mix thoroughly.
  • Add tempeh cubes and stir until coated.
  • Cover and place in fridge for 2-8 hours, stirring every couple hours.

Kebob Ingredeints
1 red pepper, deseeded and cut into 1 inch squares
1/4 onion, cut into square chunks
1 cup pineapple, sliced into chunks
2-3 organic portobello mushrooms or  1 cup organic crimini mushrooms

  • Soak kebob skewers for 2 hours so they won’t catch on fire.
  • With all ingredients prepped and ready, start skewering, alternating between all ingredients.
  • Will make 8 skewers.
  • BBQ at 400, rotating every five minutes for about 20 minutues or until tempeh is lightly browned on all sides and pineapple starts to appear grilled.
  • Enjoy!

Note: I’m not much of a BBQer- if I were to make this at home myself, I would marinade the tempeh as above, and then add all the ingredients to the sauce and bake at 350 for about 30 minutes.



Question Of The Day: What is your summer BBQ recipe of choice? Feel free to share links!

10 responses to “BBQ Tempeh Kabobs”

  1. Jen says:

    What I love on the BBQ are grilled pears (sliced thin) and lay these on top of some good soft goat cheese smeared on some toast (any type of bread will do) and drizzle with a bit of raw honey. I’m with you Meghan, the BBQ does not have to be about meat :)

  2. Mushrooms Canada says:

    I love BBQ’ing mushrooms! I can seriously see how you wouldn’t miss the meat with this recipe!
    – Brittany

  3. Ami says:

    My fav is just a nice large portobello mushroom cap grilled and thrown on a bun as a burger! Tastes and looks as good any burger I have ever seen anybody make and a million times easier and better for you.

  4. vanessa says:

    “Processed soy food is arguably worse for both planetary and personal health than local organic meat…”

    THANK YOU for this!!!!!!! I am sick of veg*ans preaching the benefits of a plant-based diet that is arguable worse for one’s body and the earth than a local omnivorous diet. You’re telling me that a processed gluten- and soy-laden “meat” that has been grown GMO in China, shipped to the U.S. for mass processing and packaging, and loaded with additives and preservatives so that it can sit on a shelf for months on end, is better for you than a piece of fresh, local salmon? Sorry, not buying it.

    As a former vegan I can understand the logic and appeal – nothing is being killed during the production of a soy meat…at least not outright. Now, looking from the outside in as an omnivore, I see this as environmental, well, rape.

    Sustainability is the way to go, folks. Thanks Meghan for being such an ambassador for REAL food and health :).

    • Meghan Telpner says:

      I think I just fell in love with you! And yes- meat-free certainly doesn’t = ethical.

    • Erika says:

      Agreed. These are great points and ones that I often refer to when asked about my conscious choice to be a meat eater. My boyfriend is a former vegan and sometimes I’ll pick up “fake meat” when we’re at the grocery and read him the ingredients just to remind him what chemicals he used to eat. Yuck.

  5. Kristin (Cook, Bake, Nibble) says:

    Oooh, these look SO SO good! I may show up at your cottage jonesing for a few of these ;) My favorite bbq item? Veggies! I love char-grilled veggies. Mmm, mmm.


  6. Laurie says:

    Hi Meghan. These look wonderful. Any advice on finding plain tempeh? I’ve seen it at our local health food store, but only as pre-formed, pre-seasoned whatever. (meatballs, burgers etc.) I’ve never tried it before, so I’m not even sure if plain options are available. Seeing this recipe makes me think there must be. I know you’re not likely to leave the seasoning up to someone else! Thanks!

    • Meghan Telpner says:

      Hmm. I get mine at the health food store. You want to look into organizing a buying club out there with the local Natural Food Co-OP (the one here is the Ontario Natural Food Co-Op) that supplies to your local health food stores. The two brands I get are Henry’s or Noble Bean. They stay in the freezer so perhaps even ordering a case direct from one of the companies might be an option. Nice to hear from you and hope all is swell!

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