Barbecued Tempeh
Yield
2 servingsPrep
10 minCook
60 minReady
70 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 ½ | ounces |
tempeh
cut to small cubes |
|
| 3 | tablespoons |
vegetable oil
|
|
| 1 | medium |
onions
chopped |
|
| 2 | each |
garlic cloves
|
|
| 1 | tablespoon |
fennel bulb
|
|
| 1 | teaspoon |
chili powder
|
|
| 1 | teaspoon |
coriander
|
|
| 1 | teaspoon |
cumin
|
|
| ¼ | teaspoon |
cayenne pepper
|
|
| 1 | each |
green bell peppers
chopped |
|
| 2 | tablespoons |
soy sauce, tamari
tamari |
|
| 2 | tablespoons |
lemon juice
|
|
| 3 | tablespoons |
molasses
|
|
| 2 | tablespoons |
apple cider vinegar
|
|
| 1 | tablespoon |
dry mustard
|
|
| 6 | tablespoons |
tomato paste
|
|
| 1 | cup |
water
|
|
| 4 | dash |
red hot pepper sauce
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 245.7 | ml/g |
tempeh
cut to small cubes |
|
| 45 | ml |
vegetable oil
|
|
| 1 | medium |
onions
chopped |
|
| 2 | each |
garlic cloves
|
|
| 15 | ml |
fennel bulb
|
|
| 5 | ml |
chili powder
|
|
| 5 | ml |
coriander
|
|
| 5 | ml |
cumin
|
|
| 1.3 | ml |
cayenne pepper
|
|
| 1 | each |
green bell peppers
chopped |
|
| 3E+1 | ml |
soy sauce, tamari
tamari |
|
| 3E+1 | ml |
lemon juice
|
|
| 45 | ml |
molasses
|
|
| 3E+1 | ml |
apple cider vinegar
|
|
| 15 | ml |
dry mustard
|
|
| 9E+1 | ml |
tomato paste
|
|
| 237 | ml |
water
|
|
| 4 | dash |
red hot pepper sauce
|
*
|
Directions
Sauté onions, garlic and spices until onions soften.
Add peppers and tempeh chunks and continue to sauté for 5 minutes or so.
Transfer to a shallow baking pan.
Whisk together the sauce ingredients (tamari, lemon juice, molasses, vinegar, mustard, paste and water).
Add to the vegetables. Bake for 30 minutes at 350℉ (180℃) for 30 minutes covered and then for 30 minutes uncovered.
Stir frequently throughout.
Serve on rice with coleslaw or stuff into pita.
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