Tempeh kebabs with pomegranate glaze and sautéed vegetables. This healthy, vegetarian meal is served with fresh herbs and fiber-rich brown rice.
Combine pomegranate juice, juice of mandarin orange, and ginger in a small pot. Bring to a boil and then reduce heat to low and simmer until the sauce is reduced to about half the original volume (about 45 minutes). Remove from heat and set aside.
Skewer the tempeh and brush the glaze onto all sides. Place the skewers on a grill or grill pan (or cook in a hot skillet), rotating and brushing tempeh with additional pomegranate glaze throughout. (Reserve at least 1/4 cup of the glaze to use for vegetables and serving.) Once tempeh is cooked, remove skewers from heat and set aside.
In the meantime, add 2 tablespoons remaining pomegranate glaze to a hot skillet. Add onions and carrots and cook 5-7 minutes. Add cabbage, cumin, cayenne, and salt and pepper and cook until vegetables are tender.
Divide brown rice between two bowls and top with vegetables and tempeh. Serve with plain yogurt, parsley, and fresh mint. Drizzle with remaining pomegranate glaze. Enjoy!