Barbecued tempeh (vegan)
2 servings
Ingredients
| Quantity | 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 |
Directions
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.
Source Unknown
Posted by deeanne@... to Fatfree Digest [Volume 13 Issue 9] Dec. 9, 1994.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.
1⅘á