Recipe - Hawaiian Tempeh Kebobs (Vegan)

2 tablespoon Tamari
One half cup Lemon juice, fresh
1 teaspoon Garlic; pressed
One fourth teaspoon Allspice
10 ounce Tempeh; cut into 12 cubes
1 cup Pineapple; cubed
1 cup Zucchini; cut or sliced up
1 cup Tomatoes, cherry
Tangy Orange Sauce (see
Rec)

In a large bowl, combine the marinade ingredients, then add the tempeh,
pineapple, zucchini, and tomatoes. Let marinate for 2 hours. Skewer, then
broil or grill for 10 minutes. Brush on the sauce and cook an additional 5
minutes.

Yield: 2 to 4 servings

Source: Vegetarian Cooking for Good Health by Gary Null/MM by DEEANNE

Posted by deeanne@genie.geis.com to Fatfree Digest [Volume 13 Issue 9] Dec.
9, 1994.

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with
permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip