Vegan miso tempeh skewers

Vegan miso tempeh skewers with tempeh, light miso paste, spring onions and sesame: savoury, nutty and quick from the pan to your plate.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 10 min
• Total time: 25 min
• Calories: 290 kcal per serving
• Protein: 22 g
• Fat: 16 g
• Carbs: 12 g

Ingredients

• 200g tempeh
• 2 tbsp light miso paste
• 1 tbsp sesame oil
• 2 tbsp water
• 2 spring onions
• 1 tbsp sesame seeds

Method

You’ll need: frying pan · griddle pan · chopping board · knife · mixing bowl · spatula

1. Cut the tempeh into large cubes and the spring onions into bigger pieces. Thread them alternately onto small wooden skewers.
2. Stir the light miso paste with the sesame oil and water in a shallow dish until smooth. The marinade should be creamy and cling well to the tempeh.
3. Turn the skewers thoroughly in the miso marinade and leave them to sit briefly. That way the seasoning spreads evenly.
4. Heat a griddle pan and fry the skewers on all sides until the tempeh is browned and the spring onions take on a little colour.
5. Sprinkle the hot skewers with sesame seeds. If you like, add a little finely sliced spring onion on top.
6. Serve the miso tempeh skewers straight from the pan, warm and fresh.

Good to know

These skewers are simple, savoury and really satisfying. What I especially like is the mix of roasted flavours, umami and a pleasantly firm bite.

Swaps

Sesame oil → olive oil (more monounsaturated fats); light miso paste → chickpea miso (soya-free alternative with similar seasoning); tempeh → tofu (milder, also with plenty of protein); sesame seeds → chopped walnuts (more omega-3 fatty acids and a nutty bite)

Allergens

Contains soya and sesame; for children, only serve in suitably small pieces, and in pregnancy well-heated tempeh is generally fine – with miso and other fermented foods, clean storage matters.

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