Cooking protein-packed tempeh on the grill gives it great smoky flavour and char. We cut it into cubes and thread the cubes onto skewers with firm, sweet bell peppers and meaty mushrooms, then brush the whole thing with sweet barbecue sauce, which helps temper the slightly bitter tempeh.
A portion of the barbecue sauce, thinned with oil and water, also serves as a marinade for the tempeh, infusing it with barbecue flavour
We took advantage of the grill being in use to create a simple but flavour-packed salad of grilled romaine and charred lemon.
You will need eight 12-inch metal skewers for this recipe.
BARBECUED TEMPEH SKEWERS WITH GRILLED ROMAINE
Start to finish: 1 hour
1 3/4 cups barbecue sauce
6 tablespoons extra-virgin olive oil
1 pound tempeh
1 pound cremini mushrooms
2 red bell peppers
2 romaine lettuce hearts (12 ounces)
Salt and pepper
Heat Grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
Marinate Tempeh and Mushrooms: While grill heats, combine 1 cup barbecue sauce, 1/4 cup oil, and 1/4 cup water in 1-gallon zipper-lock bag. Cut tempeh into 1 1/2-inch pieces and add to bag with marinade. Trim mushrooms and add to bag. Press out air from bag, seal, and turn to coat; set aside.
Prep Vegetables: Stem and seed bell peppers, then cut into 1 1/2-inch pieces. Halve each romaine heart lengthwise (do not core). Halve lemon crosswise.
Prep Skewers and Lettuce: Remove tempeh and mushrooms from marinade and thread in alternating order with peppers onto eight 12-inch metal skewers. Pat dry with paper towels. Brush romaine with remaining 2 tablespoons oil and season with salt and pepper.
Grill Skewers: Clean and oil cooking grate. Place skewers on grill and cook, covered, turning as needed, until tempeh is well browned and vegetables are tender and slightly charred, 10 to 12 minutes. Brush 1 side of skewers with 1/4 cup barbecue sauce and turn sauced side down. Grill until sizzling and well browned, about 1 minute. Repeat on second side with additional 1/4 cup barbecue sauce. Transfer to platter and tent with aluminum foil.
Grill Lettuce and Finish Dish: Place romaine and lemon cut side down on now-empty grill and cook until lightly charred, 3 to 5 minutes. Flip romaine and cook until second side is lightly browned, 1 to 2 minutes. Transfer romaine to second platter and squeeze grilled lemon over lettuce. Slide tempeh and vegetables off skewers. Serve with remaining 1/4 cup barbecue sauce and romaine.