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- Tempeh skewers with flatbread
Tempeh skewers with flatbread
Nutrition facts per serving:
- Energy in kcal about 634
- Fat about 33g
- Carbohydrates about 49g
- Protein about 30g
This is needed
This is needed
for 4 people
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Dough
- 0.25 tsp salt
- 75 g wholemeal spelt flour
- 150 g white flour
- 0.75 tsp sugar
- 0.25 cube yeast (approx. 10 g), crumbled
- 1.5 dl water
- 2 tbsp olive oil
Tempeh skewers
- 2 tbsp olive oil
- 400 g tempeh, in stems
- 12 wooden skewers (soaked in water for approx. 30 mins.)
- 1 tbsp tomato puree
- 0.5 tbsp harissa
- 2 garlic clove, squeezed
- 0.25 tsp salt
- 0.25 tsp ground cumin
Cucumber dip
- 1 cucumbers, coarsely grated
- 0.5 tsp salt
- 150 g vegan cream cheese
- 0.25 bunch peppermint, finely chopped
- a little pepper
- 1 organic lemon, use a little grated zest and 1 tbsp of juice
Flatbreads
- 1 tbsp olive oil
- a little white flour
And that's how it's done
And that's how it's done
Dough
Mix the flour, salt, sugar and yeast in a bowl. Pour in the water and oil, mix, knead for approx. 5 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Tempeh skewers
Thread the tempeh onto the skewers. Mix the oil with all the other ingredients up to and including the salt. Coat the tempeh with the marinade, cover and marinate for approx. 30 mins.
Cucumber dip
Mix the cucumber and salt, leave to absorb in a sieve for approx. 15 mins. Mix the cream cheese, mint, lemon zest and lemon juice in a bowl. Squeeze the cucumber well, mix in, season.
Flatbreads
Divide the dough into 4 portions. On a lightly floured surface, shape into balls, flatten. Brush both sides of the flatbreads with oil.
Charcoal/gas/electric grill
With the lid down, grill the skewers over/on a medium heat (approx. 200°C) for approx. 12 mins. all over. Grill the flatbreads alongside for approx. 4 mins. on each side. Plate up the tempeh skewers with the cucumber dip, serve with the flatbreads.
