Marinated Tempeh Veggie Skewers

Marinated Tempeh Veggie Kabobs- perfect for summer cook outs, and made easier with FoodSaver! #vegan #nutfree #veganyackattack #foodsaver

I am SUPER excited about the product I got to try out for this post: the FoodSaver FM2000 Vacuum Sealer! I’ve been thinking of buying one for years, so when an opportunity came up to work with them on a recipe, I was stoked. Next thing you know, we have some delicious marinated Tempeh Veggie Skewers on our hands!

Marinated Tempeh Veggie Kabobs- perfect for summer cook outs, and made easier with FoodSaver! #vegan #nutfree #veganyackattack #foodsaver

One person who turned me onto Food Saver is actually my older sister. In the last couple of years she’s gotten into cooking, and is all about preserving stuff that she’s made. She’d send photos of her testing the jar sealers on some guacamole, which we all know can brown incredibly fast, and even a few days later this stuff was still fresh and green!

Veggies for skewers + Food Saver

In this case, my first go with their products is what they’re most well-known for: the FoodSaver Vacuum Sealer. There are all kinds of sizes depending on what you need, but what I really love is how it helps keep food fresher for longer. When I make staples, like seitan or marinated tofu, sometimes they can go bad pretty quickly if they get lost in a corner of my fridge.

To break this baby in, I thought pre-prepping some veggies and vegan protein would be an excellent idea! This way, you can get all of the ingredients for these marinated tempeh veggie skewers together before any summer gathering. Just bring a sealed bag with you to assemble on-site! FoodSaver’s vacuum system removes much of the oxygen from the contents inside, meaning that the food will not oxidize as fast. Apparently it could last up to 5x longer than conventional storage!

This is super important to me, because food waste is a serious epidemic with many contributors. While I compost many scraps or foods about to go bad, even I don’t get to some foods before they spoil. I know that this will be a game changer for me! The bags worked great in this application, both for marinating and preserving the leftovers. But, I can’t wait to get my hands on some of their vacuum seal containers, for a more sustainable option. Or even those jar lids that my sister has!

I took a look at some posts on their social media and got so many more ideas for how to use the bags! I’m thinking I’ll make some vegan breakfast sandwiches and burritos to freeze for later. Or when I get veggies from the garden I can seal them so that I don’t have to use them RIGHT away. Lastly, on their site they don’t suggest preserving raw mushrooms in the sealed bag. I didn’t seem to have a problem with them after they were marinated, and mixed in with the other veggies. BUT, I wanted to put that out there in case you want to sub them for another choice!

Marinated Tempeh Veggie Kabobs- perfect for summer cook outs, and made easier with FoodSaver! #vegan #nutfree #veganyackattack #foodsaver

1 year: King Oyster Scallops // 2 years: Blackberry Cheesecake Popsicles // 3 years: Spicy Chocolate Shake // 5 years: Beefy Jackfruit Tacos // 6 years: Seitan Sauerkraut Sandwich // 7 years: Peanut Buttery & Jelly Oatmeal

Marinated Tempeh Veggie Skewers

Healthy and flavorful veggie skewers with protein-rich, marinated tempeh, make for the perfect summer, cookout meal!
Course Dinner, Entree, Side
Cuisine Dairy-free, Gluten-free, Nut-free, Plant-based, Vegan, Vegetarian
Keyword kabobs, skewer, vegan
Prep Time 10 minutes
Cook Time 15 minutes
1 hour
Total Time 1 hour 25 minutes
Servings 4 servings
Author Jackie Sobon of Vegan Yack Attack

Equipment

  • FoodSaver Vacuum Sealer

Ingredients

  • 1 1/2 tablespoons (23 ml) tamari
  • 1 tablespoon (15 ml) olive oil
  • 1 tablespoon (15 ml) brown sugar
  • 2 teaspoons lime juice
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • Pinch of salt optional
  • 8 ounces (225 g) tempeh large cubed
  • 8 ounces (225 g) button mushrooms cut in half (optional, can sub with more squash or corn cob pieces)
  • 1 1/2 cups (180 g) red bell pepper large chopped
  • 1 1/2 cups (180 g) green bell pepper large chopped
  • 1 small zucchini large chopped
  • 1 cup (110 g) yellow onion large chopped

Instructions

  • In a large mixing bowl, whisk together tamari, oil, sugar, lime juice, onion powder, chili powder, black pepper, oregano, cumin, and salt. Add veggies and tempeh to the bowl and toss to coat. Transfer coated mixture to a large FoodSaver Vacuum bag, vacuum the air out and seal it. Refrigerate for at least one hour or overnight, to marinate.
  • Preheat grill to 375F, and assemble skewers by alternating a mix of veggies and tempeh on either soaked bamboo skewers or metal ones, as shown above. Grill for 5 minutes on at least three sides, or until grill marks are prominent and veggies slightly tender. If there is leftover marinade in the bag, brush it over the skewers as they cook.
  • Serve skewers while hot, and if you have extra, remove the veggies from the skewers, tranfer them to another FoodSaver bag, and vacuum seal them, refrigerating or freezing them for later enjoyment!
Marinated Tempeh Veggie Kabobs- perfect for summer cook outs, and made easier with FoodSaver! #vegan #nutfree #veganyackattack #foodsaver

Tell me, aside from these marinated tempeh veggie skewers, what would you preserve using the Foodsaver? Or, if you have one already, what do you use it for?

Marinated Tempeh Veggie Kabobs- perfect for summer cook outs, and made easier with FoodSaver! #vegan #nutfree #veganyackattack #foodsaver

This post is sponsored by FoodSaver, all opinions and writing are honest and my own. Posts like these help support and maintain VYA! 🙂

9 Comments on “Marinated Tempeh Veggie Skewers

  1. Pingback: Marinated Tempeh Veggie Skewers | Veggie Vegan Recipes.com

  2. I’ve had a Food Saver for several years. I generally use it for freezing my CSA veggies for use during the winter. It’s also great for freezing portions of rice, then I just toss the bag into boiling water to reheat. I’ll do this for camping mostly. I probably wouldn’t marinate in the bags, only because they end up in the landfill. I’m told they are recyclable, but many municipalities aren’t taking plastic bags anymore, so they are trashed. I’m looking forward to trying this recipe! It’s looks delish!

  3. Pls give instructions for baking tempeh as I don’t have a grill. Thanks

  4. Thank you, Jackie, for this delicious and easy to follow recipe! I made this a few days ago and it turned out perfect! I made quite a few changes but loved it non the less (I left out mushrooms and added broccoli). Definitely will be on regular summer rotation. Pinning!

  5. Pingback: Our favorite vegetarian and vegan BBQ dishes for summer cookouts | Cool Mom Eats

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