Tempeh kebabs with satay sauce with garlic spinach rice

Bring a small pot of water to boil.

Cut the tempeh into 2 to 3 cm cubes. Cook in boiling water for 90 seconds, strain, then toss with the tempeh marinade. Allow to sit while you prepare the vegetables.

Rinse rice thoroughly under a cold tap, until the water runs clear. Strain off the water, place the rice in a pot with one and half times the amount of water to rice with a pinch of salt.

Bring to a boil, stir, then reduce to a very low heat. Cover and cook for about 15 minutes. Remove from the heat and let sit covered for 5 minutes.

Preheat the oven to 200 degrees Celsius.

Remove the end from the red onion, cut in half lengthwise. Cut into about 8 to 10 pieces, roughly the same size as the tempeh.

Cut the peppers in half and remove the core. Cut each half into three, then cut each third in half.

If the mushrooms are large cut into pieces the same size as the tempeh.

Skewer the tempeh with red onion, mushroom, whole cherry tomatoes and yellow pepper. The order doesn’t matter, just make sure the red onion isn’t too thick.

Mix some olive oil with any remaining marinade in the bottom of the tempeh bowl. Lay skewers on a baking tray, brush over with the marinade olive oil mix. Bake for 12 to 15 minutes flipping once, until golden.

While the kebabs are cooking, get the spinach ready. Remove any roots, wash, then roughly cut.

Mince the garlic. Cook in a medium sauce pan on a medium heat in a little oil for about 15 seconds. Add the spinach, a pinch of salt and cook for another 90 seconds, or until fully wilted. Once the rice is cooked, mix the spinach through.

Warm the satay sauce in a small pan or microwave with a bit of water.

Serve kebabs and rice topped with satay sauce and a wedge of lemon to squeeze over on the side.