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Braised Tempeh Skewers with Roast Potatoes
A braised Australian tempeh skewer dish with sweet potato and zucchini, finished with golden syrup and vegemite glaze, served over roast potatoes.
Ingredients
Instructions
Slice the tempeh and roast it over medium-high heat until well browned, about 9 minutes.
Add the sweet potato and zucchini, cooking until softened, about 7 minutes.
Stir in the golden syrup and vegemite glaze for a final minute.
Roast the potatoes separately until golden.
Let the tempeh simmer for about 6 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the roast potatoes, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
