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Vegan Tempeh and Pineapple Kebabs with Peanut Satay Sauce

Just as sunflowers turn their heads to catch every sunbeam, we too have a simple way to get more from our sun. We add an hour of sun to the end of our day, by subtracting it from the morning. We call it daylight savings. Kebabs on the grill are a great way to celebrate these deliciously longer days. May I tempt you with these vegan tempeh and pineapple kebabs with peanut satay sauce?

Tempeh and Pineapple Kebabs with Peanut Satay Sauce | Letty's Kitchen

As the sweet and juicy pineapple chunks caramelize on the grill, they flavor the skewered nutty meat-like tempeh and red onion. The sauce is an easy mixture of peanut butter, coconut milk and tamari soy sauce. Serve simply, on a bed of brown rice.

Click here to PIN Vegan Tempeh and Pineapple Kebabs with Peanut Satay Sauce!


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Tempeh is soybeans inoculated with a culture, which in the fermentation process binds them into a cake. Sort of how a culture turns milk into yogurt and or creates the blue veins in Roquefort cheese. Because it’s fermented, tempeh is more digestible than tofu.

Vegan Tempeh and Pineapple Kebabs with Peanut Satay Sauce

Tempeh and satay both come to us from Indonesia. Satay (or saté) means marinated cubes threaded on skewers and grilled or broiled. A spicy peanut sauce is the usual satay marinade and we often see the sauce paired with chicken, fish or meat. Or with tempeh, like these vegan tempeh and pineapple kebabs with peanut satay sauce.

Tempeh and Pineapple Kebabs with Peanut Satay Sauce | Letty's Kitchen

Tempeh and Pineapple Kebabs with Peanut Satay Sauce tricks:

  • There’s a tactic with tempeh that not everyone knows. The secret is steaming, or pre-cooking tempeh in tamari water, which adds moisture and flavor. I call it “plumping.”
  • As soon as I get home from the store I pop my tempeh package in the freezer. When we want to make something with tempeh—it’s an easy 10 minutes to plump.
  • If the tempeh is not frozen, plumping takes about 5 minutes. If the tempeh is frozen, to thaw and plump takes about 10 minutes.
  • They make and sell original tempeh or multigrain tempeh. The multigrain ferments soybeans into cakes along with rice, millet, sunflower and sesame seeds.

Who cares if the daylight time change is artificial? Not me. I’m happy to pay a little jet lag for borrowed summer sun. More daylight for grilling! Wishing you a fabulous weekend–get in the kitchen and cook something delicious!

Wishing you a fabulous week–get in the kitchen and cook something delicious!

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14 comments

  • Tempeh is new to me and I have really enjoyed it the few times I tried it. GREG Reply · 26 May, 2014

  • Why yes, you MAY tempt me with these skewers and peanut sauce. Absolutely, 100% yes. Reply · 28 May, 2014

  • Hi Letty,
    I am so delighted that you shared this delectable tempeh recipe with us at the Healthy, Happy, Green and Natural Blog Hop. I am so happy to make an amazing new “blogging” friend! Your recipe for tempeh kababs is going to be the centerpiece of my next dinner party! Reply · 9 June, 2014

  • […] Tempeh and Pineapple Kebabs with Peanut Satay Sauce from lettyskitchen […] Reply · 9 June, 2014

  • Amy Hawks

    Can you marinate over night? Having people over and want to prep as much as possible day before. Reply · 12 May, 2017

    • Amy, Absolutely you can marinate the tempeh overnight! In fact I will add that note to the recipe!
      Thank you! Reply · 12 May, 2017

  • We had these for dinner tonight and it was a perfect start to the weekend! So delicious. Thanks for sharing! Reply · 16 June, 2017

  • […] You might also want to try Tempeh and Pineapple Kebabs with Peanut Satay Sauce. […] Reply · 12 January, 2018

  • […] Vegan Tempeh and Pineapple Kebabs – Letty’s Kitchen […] Reply · 26 February, 2018

  • Ashley

    These sound delicious! Where’s the note for the light coconut milk you mention? Reply · 28 May, 2018

    • Thank you Ashley. You can use light or regular coconut milk in the can. Not the coconut milk beverage. (Thanks for catching that the note wasn’t there!) Reply · 28 May, 2018

  • […] Vegan Tempeh and Pineapple Kebabs – Letty’s Kitchen […] Reply · 29 May, 2018

  • Wera

    Hi! Can I fry it on the regular pan instead of grilling the skewers? Reply · 13 October, 2019

    • I’ve never done it but I bet it it will be a success. I’d say heat 1 to 2 tablespoons in the skillet first. Thinking about this, why don’t you skip the skewers and pan-sauté the tempeh, pineapple and onion? When golden, serve over rice with the satay sauce. Reply · 13 October, 2019

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