Ingredients

Tempeh

Teriyaki sauce (about 1 cup per pound of tempeh, plus more for brushing the kebabs)
Button mushrooms
Sweet patatoes
Walla Walla onions (or other sweet onions)
Fresh pineapple cut into 1-inch chunks
Red and green bell peppers, cut into 1-inch squares
Cooked brown rice

How to prepare

Steam the tempeh for fifteen minutes, then let it cool. Cut the tempeh in half lengthwise, then cut it into 1-1/2-inch pieces. pour the teriyaki sauce into a shallow container and add the tempeh pieces. Marinate in the refrigerator, stirring occasionally, for at least one hour. Mean whie, trim any rough ends from the steam of the mushrooms. Steam the sweet potatoes until just done, let cool, then cut into one-inch chunks. parboil the onions, then cut into quarters. Soak wooden skewers in water for at least fifteen minutes to keep them from burning. Alternately thread the tempeh, mushrooms, sweet potatoes, onions, pineapple and peppers on skewers. Brush with teriyaki sauce and grill for about ten minutes, turning several times to cook evenly. Serve over brown rice.