Smoky BBQ Tempeh Skewers

With cajun and garlic smashed potatoes and sesame lime greens

Serves: 4

cooking time: 60 minutes

plant count: 13

Ingredients

x2 300g Tempeh Meades Smokey BBQ Tempeh

600g Baby Potatoes

200g Tenderstem Broccoli

200g Cavolo Nero or Kale

X2 Spring Onion

X1 Lime

X2 Garlic Bulb’s

Salt

Pepper

Olive Oil

Vegan butter

Parsley

Black Sesame Seeds

Cajun seasoning

BBQ sauce

Kebab Skewers

Method

First up, grab those smokey BBQ tempeh pieces and defrost overnight in the fridge. Bring a large pot of water to the boil and add a good tbsp of salt and preheat your oven to 200c. Making sure theres enough water to fully cover your potatoes, boil them until soft. Time is going to depend a lot on how big they are, should be around 15-20 minutes but might need 5-10 minutes longer. Test by pricking with a fork, you want it to slide in fairly easy but not so much so that the skin is splitting or they are starting to collapse.

Drain the potatoes into a colander and let them rest and drain for a few minutes. In a bowl, coat the potatoes with a little bit of olive oil and then dust with a good helping of cajun seasoning and a little bit of salt. Pop the potatoes onto an oven tray and squish them with a clove of garlic in each one; a fork or the back of a big wooden spoon is easiest for this. Roast these in the oven for 40-45 minutes or until your desired crispyness! Dont flip or shake them up during cooking. TOP TIP: add a few cubes of vegan butter to the tray for the last few minutes of cooking!

Meanwhile, skewer 4-5 cubes of smokey tempeh on the kebab sticks, fry in a pan with plenty of oil until golden on each side and set aside. If the suns shining why not pop them on the BBQ? If theres any crumbles of smokey tempeh left that wont skewer then sprinkle over your smashed potatoes for the last 10 minutes of cooking!

Bring another pot of water to the boil and add a good tbsp of salt. Add the tenderstem broccoli and cavolo nero and blanch for 3-4 minutes depending on how tender you like them and drain in colander and rest for a couple of minutes.

Transfer to a bowl with some finely sliced spring onions and season the greens with salt, pepper, a drizzle of olive oil and a big squeeze of fresh lime.

In a pan, heat a load of your favorite BBQ sauce with a few teaspoons of water if it needs loosening, you want this hot but never boiling as it will burn and congeal quickly. If it gets too thick, simply add another teaspoon of water. Carefully glaze each tempeh skewer by turning each one in the hot BBQ sauce until nicely coated.

Garnish the smashed potatoes with a bit of chopped parsley, sprinkle the greens with a few black sesame seeds, plate them up with your BBQ skewers and enjoy!