grilling · quinoa · tempeh · vegan

Kabob Blitz: Tempeh Veggie Skewers with Mango-Black Bean Quinoa

Week 12 Browns vs. Steelers

There is nothing quite like a rivalry game.  There is really nothing like two rivalry games in one weekend.  And winning them both? Unheard of!

These kabobs are dangerously good

After attending the OSU/Michigan game in Columbus the day before, I set out for the Muni Lot in Cleveland for the Browns/Steelers matchup.  The tailgate had to come together quickly as we only had Saturday night to prepare.  I bought of bunch of veggies and tempeh, made a marinade and put together this tasty entree of tempeh kabobs alongside some mango-black bean quinoa.

Kabobs are a unique method of grilling.  The smaller pieces and ability to separate items that cook differently enable you to perfectly grill the food.  For instance, cherry tomatoes can be taken off before they get too soggy, while the tempeh can be left on to get a crisp outer crust. The marinade is best left to soak overnight and the veggies and tempeh really absorb the flavor.  Enjoy!

Kabobs (adapted from Whole Foods)


  • 1 cup orange juice
  • 1/2 cup extra-virgin olive oil
  • Juice of 2 limes
  • 1/3 cup tamari
  • 2 teaspoons agave nectar
  • 2 teaspoons ground black pepper
  • 2 teaspoons ground cumin
  • Head of garlic, crushed (use the indispensable garlic press)
  • Wooden skewers, soaked
  • 2 pounds assorted vegetables, cut into semi large pieces (zucchini, yellow squash, assortment of bell peppers, red onion, cherry tomatoes, mushrooms)
  • 1 pound tempeh, cubed 


  1. Whisk together the liquids and spices in a large bowl.
  2. Place vegetables in a large resealable bag or container and tempeh in a separate bag. Divide  arinade equally among the bags (obviously more will be needed to veggies), seal and marinate in the refrigerator, turning occasionally, for about 3 hours, or overnight. 
  3. Soak wooden skewers in water to cover for at least 1 hour. Skewer vegetables and tempeh separately on skewers. (For example, thread only bell peppers on one skewer, only squash on another and only tempeh on the next. Since ingredients cook at varying times, this will allow you to cook individual skewers until the items are cooked perfectly. Discard remaining marinade.)
  4. Prepare a grill for medium-heat grilling. Grill tempeh until beginning to char charred in places, turning often, about 5 minutes. Grill vegetables until tender and slightly charred. Transfer skewers to a platter as done and serve.
Feel free to play around with this marinade
Large freezer bags are a must
The final product
Mango-Black Bean Quinoa (adapted from Chandra at the amazing PPK)
  • 1 mango, peeled and diced
  • 1 red pepper, seeded and diced small
  • 1 bunch scallions, chopped
  • 1 cup fresh cilantro, chopped
  • 2 tablespoons red wine vinegar (white wine or rice vinegar work here too)
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 2 cups cooked quinoa, cooled (The Quinoa Song! by my boy Anders)
  • 1 can black beans, drained and rinsed


  1. Combine the mango, red pepper, scallions, and cilantro in a mixing bowl. 
  2. Add the red wine vinegar, olive oil, and salt and stir to combine. 
  3. Add the cooled quinoa and stir until everything is well incorporated. 
  4. Fold in the black beans.
Mangos are a pain to peel and cut, but totally worth it
All the veggies are colorful
Easily transportable and great when cold

One thought on “Kabob Blitz: Tempeh Veggie Skewers with Mango-Black Bean Quinoa

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