Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 450 grams of tempeh into 1-inch cubes and place them in a non-reactive bowl with 4 minced garlic cloves, 1 tablespoon of smoked paprika, 1 tablespoon of Dijon mustard, 2 tablespoons of olive oil, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 bay leaf, then pour 1 cup of kvass over the tempeh, ensuring it is fully coated.

2. 2

   Marinate the tempeh mixture in the refrigerator for at least 2 hours, or preferably overnight, for maximum flavor absorption.

3. 3

   While the tempeh marinates, prepare the slaw by shredding 1 small head of green cabbage and 1 large carrot into a large bowl.

4. 4

   In a separate small bowl, whisk together 3 tablespoons of apple cider vinegar, 2 tablespoons of olive oil, 1 teaspoon of granulated sugar, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to create the dressing for the slaw.

5. 5

   Add 1/4 cup of chopped fresh dill to the shredded cabbage and carrots, then pour the prepared dressing over the vegetables and toss thoroughly to combine.

6. 6

   Thread the marinated tempeh cubes onto skewers, ensuring not to overcrowd them, then prepare your fire for roasting over an open flame or grill to medium-high heat.

7. 7

   Grill or fire-roast the tempeh skewers for 12-15 minutes, turning them occasionally, until all sides are nicely charred and the tempeh is cooked through.

8. 8

   Serve the hot fire-roasted tempeh shashlik immediately with generous portions of the fresh dill-cabbage slaw.