Barbecued tempeh

Yield: 2 servings

Measure Ingredient
8½ ounce Tempeh, cut to small cubes
3 tablespoons Vegetable oil
1 medium Onion, chopped
2 eaches Garlic cloves, minced
1 tablespoon Fennel
1 teaspoon Chili powder
1 teaspoon Coriander
1 teaspoon Cumin
¼ teaspoon Cayenne pepper
1 each Green pepper, chopped
2 tablespoons Tamari
2 tablespoons Lemon juice
3 tablespoons Molasses
2 tablespoons Cider vinegar
1 tablespoon Mustard powder
6 tablespoons Tomato paste
1 cup Water
4 dashes Tobasco sauce

Saute onions, garlic & spices till onions soften. Add peppers & tempeh chunks & continue to saute for 5 minutes or so. Transfer to a shallow baking pan.

Whisk together the sauce ingredients (tamari, lemon juice, molasses, vinegar, mustard, paste & water). Add to the vegetables. Bake for 30 minutes at 350F for 30 minutes covered & then for 30 minutes uncovered. Stir frequently throughout.

Serve on rice with coleslaw or stuff into pita.

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