Tempeh Kabobs

 INGREDIENTS (organic):

• 1 package tempeh
• zucchini
• white or purple onion
• fresh mushroom such as baby bellas (I didn't use mushrooms this time because we had kale stuffed mushrooms on the side with our kabobs.)
• grape or cherry tomatoes
• yellow or orange bell pepper would also be good
• tamari
• extra virgin olive oil
• garlic powder
• black pepper
• Mrs. Dash (or other salt free seasoning blend)

DIRECTIONS:
1) Steam tempeh for about 10 minutes in a pan of water or steamer.
2) While tempeh is steaming, slice zuchinni, clean mushrooms and remove stems, and cut onion.
3) Remove tempeh from pan, dry, and cut into cubes.
4) Alternate veges and tempeh on skewers.
5) Drizzle kabobs with tamari (or soy sauce) and olive oil.
6) Season with garlic powder, black pepper and Mrs. Dash (or whatever seasonings you like) and let skewers marinate about 15 minutes or so.
7) Drizzle an indoor grill with olive oil or use an oil spray and heat grill on med/high (An outdoor grill would also work great....I'm just not sure how healthy outdoor grilling is.)
8) Cook kabobs on grill until they're done.

I served these tonight with kale stuffed mushrooms (still working on a recipe).