Grilled tempeh and vegetables with wild rice

Ingredients

For 4 servings.

Volume measures: 1 cup = 240 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml. Use gram quantities where provided.

• 225 g tempeh, cubed
• 1 red pepper, cut into pieces
• 1 courgette, cut into thick half-moons
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 2 tbsp tamari for the marinade
• 1 tbsp olive oil
• 1 tbsp rice vinegar
• 1 tsp smoked paprika
• 1 garlic clove, minced
• 1 tsp grated ginger
• Black pepper to taste
• 2 tbsp maple syrup
• 1 tbsp tamari for the glaze
• 1 tsp sesame oil
• 1 tsp vegan hot sauce
• ½ tsp garlic powder
• 1 cup wild rice or wild rice blend
• 2½ cups water or vegan vegetable stock
• 1 pinch salt

Step-by-step method

1. Steam the tempeh for 10 minutes and let it cool slightly. Mix the marinade tamari with the olive oil, vinegar, paprika, garlic, ginger and pepper.
2. Coat the tempeh in the marinade and leave for at least 30 minutes. For a longer marination, cover and refrigerate it.
3. Meanwhile, bring the rice, water or stock and salt to a boil. Cover, lower the heat and simmer for 40–45 minutes, or until tender; also check the instructions for your particular blend.
4. Cut the vegetables and thread them with the tempeh onto four skewers, alternating the ingredients. Heat a grill or griddle over medium-high heat.
5. Grill the skewers for 3–4 minutes on each side, turning carefully, until the vegetables are tender and the tempeh is golden.
6. In a small saucepan, combine the syrup, glaze tamari, sesame oil, hot sauce and garlic powder. Heat until bubbling, for 1–2 minutes.
7. Fluff the rice with a fork. Serve with the skewers, or slide their contents onto the plates, and brush with the glaze.