| Prep: 30 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 600 | 15g | 3g | 90g |
| sugars | fibre | protein | salt |
| 70g | 10g | 30g | 0.7g |
Why I Love Canadian Maple-Glazed Tempeh Skewers with Grilled Vegetables
There’s something truly special about this Canadian recipe, Maple-Glazed Tempeh Skewers with Grilled Vegetables. It marries savoury and sweet into one vibrant, flavour-packed dish that I can’t get enough of. And it’s not just me; my wife, too, shares my affection for this recipe. One of the absolute joys of culinary exploration is finding and trying dishes from around the world, and this one is undoubtedly one of our top picks. 
The Power of Maple
As a native New Yorker, I’ve always been spoilt by the city’s diverse food scene. From fluffy bagels to the juiciest burgers, these familiar delights tend to hold a powerful presence in my heart and on my plate. But stepping outside of my comfort zone and diving head-first into international flavours never fails to reward me with a fresh, exciting perspective.
It’s this exploration that brought me to this exceptional dish. The sweet touch of the maple syrup, a signature element in many Canadian recipes , is beautifully counterbalanced by the hearty and earthy flavours of tempeh.
It also reminds me of the wonderful expertise of famed Canadian Chef Lynn Crawford. While she’s not directly responsible for this creation, her love for local produce and her no-nonsense way of marrying bold flavours definitely played a part in my approach to this recipe.
A Balanced Symphony of Flavours
The combination of ingredients in the Maple-Glazed Tempeh Skewers with Grilled Vegetables isn’t just about contrasting savoury and sweet. It’s an exercise in balancing a symphony of flavours. The smokiness of the paprika, the tanginess of the apple cider vinegar, and the slight heat from the Dijon mustard all play their parts to a harmonious tune.
And then there’re the vegetables. Grilled bell peppers, zucchinis, and red onions add a dimension of freshness to the dish. They soak up the complex marinade, transforming into sweet, caramelised pieces that not only complement the tempeh but are show-stoppers in their own right.
This dish, as versatile as it is delicious, pairs beautifully with a range of sides. You could serve it over a bed of fluffy quinoa or alongside a satisfyingly crunchy kale salad. It stands its ground as a main dish but also works as an unconventional side to a traditional BBQ spread. Think pairing the tempeh skewers with garlic butter NY strip steak for a meat-lover’s feast with a twist.
As someone who’s spent a career on stage, I can confidently say that this recipe deserves a standing ovation. It’s transformed my kitchen into a stage where Canada’s vibrant culinary scene is the star, and we’re all just lucky to be in the audience.”
What You’ll Need
- 1.5 lbs of tempeh
- 1.5 cups of pure maple syrup
- 3 tablespoons of soy sauce
- 3 tablespoons of Dijon mustard
- 1.5 tablespoons of apple cider vinegar
- 1.5 teaspoons of smoked paprika
- 3 cloves of garlic, minced
- 2 medium red bell peppers
- 2 medium yellow bell peppers
- 1 large red onion
- 2 medium zucchinis
- 2 tablespoons of olive oil
- Salt and pepper to taste
Method
Step One
First, you should cut the tempeh into bite-sized cubes and set them aside. Then, in a medium-sized bowl, combine the maple syrup, soy sauce, Dijon mustard, apple cider vinegar, smoked paprika, and minced garlic to form a marinade.
Step Two
Put the tempeh cubes in the marinade and leave them to soak for one hour, ensuring that all the pieces are fully coated. Make sure to toss intermittently for an even soak.
Step Three
While the tempeh is marinating, prepare your vegetables. Core and cut the bell peppers and red onion into chunks approximately the same size as your tempeh. Slice the zucchinis into thick rounds. Drizzle with the olive oil, seasoning with salt and pepper to taste. Set aside.
Step Four
After the tempeh has marinated, you can assemble your skewers. Alternating between tempeh and the various vegetables, thread them onto your skewers until all the ingredients are used up.
Step Five
Preheat your grill or grill pan over medium heat. Once it is heated, transfer the skewers onto the grill. Cook, turning occasionally, until the vegetables are charred and the tempeh is heated through which should take about 15-20 minutes.
Step Six
Lastly, transfer the skewers to a platter and serve immediately. Enjoy your Maple-Glazed Tempeh Skewers with Grilled Vegetables hot for the best experience.
