Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine 0.5 cup lingonberry jam, 2 tablespoons apple cider vinegar, 2 tablespoons maple syrup, 1 tablespoon olive oil, 0.5 teaspoon salt, and 0.25 teaspoon black pepper, mixing well to create the glaze.

2. 2

   Cut 400 grams of tempeh into 2 cm cubes, peel and cut 2 large carrots into 2 cm chunks, cut 2 medium potatoes into 2 cm chunks, and cut 1 large red onion into wedges.

3. 3

   Toss the tempeh cubes, carrot chunks, potato chunks, and red onion wedges with 2 tablespoons of olive oil in a large bowl, ensuring everything is lightly coated.

4. 4

   Thread the marinated tempeh and root vegetable pieces alternately onto four metal skewers, leaving a small space between each piece.

5. 5

   Place the skewers over a medium-hot fire or grill, turning every 5 minutes and brushing liberally with the prepared lingonberry glaze during the last 15 minutes of cooking, for a total cooking time of 20-25 minutes, until the vegetables are tender and the tempeh is nicely browned.

6. 6

   Remove the skewers from the heat and allow them to rest for 5 minutes before serving, then garnish each serving with 2 tablespoons of freshly chopped dill.