Portuguese White Bean & Crispy Tempeh Skewers with Charred Broccolini & Garlic Oil

Ingredients

• 200 grams tempeh, cut into 1-inch cubes
• 0.75 cup canned white beans, drained and rinsed
• 150 grams broccolini, trimmed
• 3 tbsp extra virgin olive oil, divided
• 4 cloves garlic cloves, minced
• 1 tsp smoked paprika
• 0.5 tsp dried oregano
• 1.5 tbsp balsamic vinegar
• 0.25 cup vegetable broth
• 1 tbsp lemon juice, fresh
• 0.25 tsp sea salt
• 0.125 tsp black pepper
• 2 tbsp pumpkin seeds, toasted

Instructions

1. 1

   Preheat oven to 425°F (220°C). Thread tempeh cubes onto 2 skewers.

2. 2

   Combine 1 tbsp olive oil, 2 minced garlic cloves, smoked paprika, oregano, balsamic vinegar, salt, and pepper in a bowl. Brush mixture generously over tempeh skewers.