- 2 rolls of De Hobbit tempeh (2 x 200 g) - 1 small red onion (50 g) - 2 sweet peppers For the tempeh marinade: - 2 tablespoons maple syrup - 1 tablespoon cider vinegar - 100 ml neutral oil - 1 tablespoon soy sauce - 1 teaspoon smoked paprika powder - pinch of salt
Preheat the oven to 200°C. Cover a baking tray with baking paper. Finely slice the onion and mix with the other marinade ingredients. Slice the tempeh into 2 cm cubes and marinade in the mixture for fifteen minutes. Slice the sweet peppers into 2 cm cubes. Make 8 satay sticks by skewering cubes of tempeh and sweet pepper alternatively. Place the satay skewers on the baking tray and roast for 20 to 30 minutes or until the sweet pepper is 'al dente' and the tempeh has turned to golden brown.