Tempeh skewers with flatbread

Tempeh skewers with flatbread

Total: 2 hr 45 Min. | Active: 30 Min.
vegan, lactose-free
Nutritional value / person: 634 kcal
, Fat: 33 g
, Carbohydrate: 49 g
, Protein: 30 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

150 g white flour
75 g wholemeal spelt flour
¼ tsp salt
¾ tsp sugar
¼ cube yeast (approx. 10 g), crumbled
1 ½ dl water
2 tbsp olive oil

Tempeh skewers

400 g tempeh, in stems
12 wooden skewers (soaked in water for approx. 30 mins.)
2 tbsp olive oil
1 tbsp tomato puree
½ tbsp harissa
2 garlic cloves, squeezed
¼ tsp ground cumin
¼ tsp salt

Cucumber dip

1 cucumber, coarsely grated
½ tsp salt
150 g vegan cream cheese
¼ bunch peppermint, finely chopped
1 organic lemon, use a little grated zest and 1 tbsp of juice
a little pepper

Flatbreads

a little white flour
1 tbsp olive oil
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How it's done

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Dough

Mix the flour, salt, sugar and yeast in a bowl. Pour in the water and oil, mix, knead for approx. 5 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Tempeh skewers

Thread the tempeh onto the skewers. Mix the oil with all the other ingredients up to and including the salt. Coat the tempeh with the marinade, cover and marinate for approx. 30 mins.

Cucumber dip

Mix the cucumber and salt, leave to absorb in a sieve for approx. 15 mins. Mix the cream cheese, mint, lemon zest and lemon juice in a bowl. Squeeze the cucumber well, mix in, season.

Flatbreads

Divide the dough into 4 portions. On a lightly floured surface, shape into balls, flatten. Brush both sides of the flatbreads with oil.

Charcoal/gas/electric grill

With the lid down, grill the skewers over/on a medium heat (approx. 200°C) for approx. 12 mins. all over. Grill the flatbreads alongside for approx. 4 mins. on each side. Plate up the tempeh skewers with the cucumber dip, serve with the flatbreads.

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