Orange Glazed Tempeh Kabobs

  • Yield : 6 kabobs
  • Prep Time : 25m
  • Cook Time : 15m
  • Ready In : 40m

This dish packs a solid punch of orange goodness!  It takes a little more time than the usual ones, as there is some marinading to be done.  But it has a nice, sweet, payoff.

I put them on kabobs for easy dipping and served with broccoli, but you could add more to the skewers or add them to a bed of rice and veggies.


  • 1 block of tempeh, cubed
  • 3 oranges
  • 1 tablespoon of soy sauce
  • 1/4 cup of sliced shallot (onion will do)
  • 2 garlic cloves, minced
  • 4 tablespoons of sweetener (i used brown sugar)
  • 1 teaspoon of minced fresh ginger
  • 1 carrot, grated
  • zest of 1 orange peel
  • 1 teaspoon cornstarch


Step 1


Step 2

Combine the juice of ONE ORANGE, the shallot, garlic, ginger, soy sauce, and 1 TABLESPOON OF SWEETENER in a bowl and mix. Add the cubed tempeh and let marinade for 15-20 minutes.

Step 3

Preheat a pan on medium high.

Step 4

After a thorough marinading, dump the tempeh and marinade into the pan, and cook until seared on most sides.

Step 5


Step 6

Add the juice of TWO ORANGES, 3 TABLESPOONS OF SWEETENER, the shredded carrot, the orange zest, and the cornstarch into a pot and turn on medium-low heat. Cook until it simmers and begins to thicken.

Step 7

Skewer the tempeh onto sticks, add to rice or veggies, and cover in the glaze.

Step 8

Party time.

Jake switched to a plant based diet in 1996 and quickly realized he had no idea how to cook. All these years later and he's still trying to figure it out...

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Comments (2)

  1. posted by Rachel on March 6, 2013

    When do you use the soy sauce?

    • posted by Jake on March 7, 2013

      Oops! Thanks for the catch, Rachel. Add it to the marinade. I’ve amended the recipe…


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