VEGAN - Umeboshi tempeh and pineapple kebabs

  • umeboshi paste 4 tbsp, see notes below

  • Chinese black vinegar 2 tsp

  • toasted sesame oil 2 tsp

  • dark soy sauce 2 tbsp

  • shaoxing wine 2 tsp

  • garlic 2 cloves, peeled

  • Chinese five-spice ¼ tsp

  • dried chilli flakes ¼ tsp

  • tempeh 300g block, see notes below

  • pineapple ½, peeled and cored

  • spring onions 2, finely chopped

  • coriander ½ a small bunch, leaves picked

  • dried chilli flakes a pinch

  • STEP 1

To make the marinade, put all of the ingredients into a food processor and whizz until smooth.

  • STEP 2

To make the skewers, cut the tempeh into 12 x 3-4cm cubes and put in a large bowl. Pour over the marinade and cover. Being careful not to break up the tempeh, gently massage the cubes, making sure they are all covered in marinade. Put in the fridge to marinate for 30 minutes.

  • STEP 3

Meanwhile, take 6 bamboo skewers and soak them in water. Slice the pineapple into 12 x 3-4cm wedges.

  • STEP 4

Remove the tempeh from the fridge and skewer, along with the pineapple, alternating as you go. Using a pastry brush, baste the tempeh with any left-over marinade and put on a BBQ or hot griddle pan. Grill, rotating every few minutes, until the pineapple is caramelised and the tempeh is nicely browned, brushing with more of the marinade as you go. Top with the spring onions, coriander and chilli flakes to serve.

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