Tempeh kebabs with pomegranate glaze and sautéed vegetables. This healthy, vegetarian meal is served with fresh herbs and fiber-rich brown rice.
Course dinner, entree, Main Course
Cuisine gluten-free, Mediterranean, vegetarian
Prep Time 10 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour10 minutesminutes
Servings 2people
Author Stephanie McKercher, RDN
Ingredients
Pomegranate-Glazed Tempeh:
2cupsPOM Wonderful 100% Pomegranate Juice
1Halos Mandarin Orange(juice)
1teaspoongrated ginger
1blocktempeh,sliced into 12 rectangular pieces
Sautéed Vegetables:
½ cupsliced red onion
2carrots,peeled and sliced into strips
1 cupchopped red cabbage
1teaspooncumin
½ teaspooncayenne pepper(optional)
salt and pepperto taste
For Serving:
1cupcooked brown rice(thaw frozen brown rice if desired)
½cupplain yogurt(use dairy-free yogurt for vegan option)
¼cupparsley,chopped
¼cupfresh mint leaves, chopped
Instructions
Prepare the pomegranate glaze:
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.
Prepare the tempeh:
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 ¼ cup of the glaze to use for vegetables and serving.) Once tempeh is cooked, remove skewers from heat and set aside.
Prepare the vegetables:
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.
Assemble the bowls:
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!