Ingredients:

200g original tempeh

150g brown basmati rice

150ml boiling water

Sea salt

4 bamboo skewers

50g teriyaki sauce

1 lime

1 red pepper

1 green pepper

1 red onion

2 spring onions

50g sweet salad leaves

Method:

Fill and boil your kettle, then fill a medium pan with the hot water and bring back to the boil.

Chop the tempeh into around 12 chunks and add the tempeh to the boiling water. Turn the heat down and little and simmer for 10 mins.

Rinse the rice under cold water and tip it into a small pan. Add 150ml boiling water to the rice with a pinch of salt. Pop on a lid, bring to the boil, then turn the heat right down and very gently simmer for 25 mins till the rice has absorbed the water.

Take the pan off the heat and let the rice steam in the pan, lid on, for five to 10 minutes to finish cooking it. The rice will stay warm in the pan.

Put the skewers into a dish or bowl and cover with cold water – this will help to stop the skewers catching and burning when you grill them.

Mix the teriyaki sauce with the juice from half the lime and stir to mix.

When the tempeh has cooked for 10 mins, drain it and add to the teriyaki sauce. Turn the tempeh to coat in the sauce and set aside.

Prep the veg by halving the peppers, scooping out the white seeds and pith, then chop into bite-sized chunks. Peel the red onion and slice into eight wedges. Trim the roots and any ragged greens off the spring onions, then slice the white parts into chunks around 2cm long and finely slice the green parts.

Preheat your grill to high and line a baking tray with foil.

Thread the tempeh and veg onto the skewers and place them on the baking tray. Any veg or tempeh that won’t fit on the skewers can be placed on the baking tray around the skewers.

Slide the tray under the grill and cook for eight to 10 minutes, turning the skewers (and any veg and tempeh on the tray) over halfway through. The veg and tempeh should be lighted charred at the edges and tender.

Fluff the rice with a fork and divide it between two warm plates, along with the salad leaves. Top with the teriyaki tempeh skewers and serve with wedges of the remaining lime half for squeezing.

Recipe and image courtesy of Abel & Cole.

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