Vegan Tempeh and Vegetable Skewers

In a medium saucepan, combine the basmati rice and water. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes or until tender and water is absorbed. Fluff with a fork and set aside.

If using wooden skewers, soak them in water for at least 20 minutes to prevent burning on the grill.

In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper to create the herb marinade.

Place the cubed tempeh, zucchini, red bell pepper, and red onion pieces in a large bowl. Pour the marinade over the mixture and toss gently to ensure everything is evenly coated. Let marinate for 10 minutes.

Thread the marinated tempeh and vegetables alternately onto the prepared skewers.

Preheat a grill pan or outdoor grill to medium-high heat. Lightly oil the grates.

Place the skewers on the grill and cook for 10 to 12 minutes, turning occasionally, until the vegetables are tender with nice char marks and the tempeh is golden brown.

Serve the warm skewers immediately over a bed of cooked basmati rice, garnished with freshly chopped parsley.