Vegan BBQ Series | Grilled Marinated Tempeh with Summer Vegetables

I finally got my own barbeque, and I am happier than a pig in sh*t!  I purchased the Weber 100 from Home Depot for $149.  It was easy to assemble and heats up in mere minutes.  Grilling vegetables is such a fabulous way to enjoy the season’s harvests, and I find the simpler, the better when it comes to flavouring or marinades.  You don’t want to mask those fresh flavours at their peak.

On the menu last night: Grilled marinated tempeh Farmer’s Market yellow and green zucchini, green onions and organic asparagus.

You’ll need:

1 package of 7 grain tempeh

1 bunch asparagus, trimmed

1 yellow and 1 green zucchini, sliced on the diagonal about an inch and half thick

2-4 green onions, whole

1 large clove garlic, minced

Olive oil

1-2 tablespoons Bragg’s liquid aminos

Salt and pepper

Fresh lemon

Marinate the piece of tempeh in Bragg’s, a drizzle of olive oil, garlic, salt and pepper for 10-15 minutes in the fridge.

Drizzle veggies with olive oil and salt and pepper and begin grilling.  They’re done when they are slightly charred, yet still have a bit of crispness.  The tempeh takes about 5 minutes per side.

Serving: Cut the tempeh into triangles and top with chopped scallions and serve over the grilled veggies.  Squeeze fresh lemon over everything and serve.  Makes just enough for 2.

Happy Grilling!

~The Vegan Project

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