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Barbecued Tempeh

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Submitted by Frogslegs

YIELD

2 servings

PREP

10 min

COOK

60 min

READY

70 min

Ingredients

8 ½ 245.7
OUNCES ML/G TEMPEH
cut to small cubes
3 45
TABLESPOONS ML VEGETABLE OIL
1 1
MEDIUM MEDIUM ONIONS
chopped
2 2
EACH EACH GARLIC CLOVES
1 15
TABLESPOON ML FENNEL BULB
1 5
TEASPOON ML CHILI POWDER
1 5
TEASPOON ML CORIANDER
1 5
TEASPOON ML CUMIN
¼ 1.3
TEASPOON ML CAYENNE PEPPER
1 1
EACH EACH GREEN BELL PEPPERS
chopped
2 3E+1
TABLESPOONS ML SOY SAUCE, TAMARI
tamari
2 3E+1
TABLESPOONS ML LEMON JUICE
3 45
TABLESPOONS ML MOLASSES
2 3E+1
TABLESPOONS ML APPLE CIDER VINEGAR
1 15
TABLESPOON ML DRY MUSTARD
6 9E+1
TABLESPOONS ML TOMATO PASTE
1 237
CUP ML WATER
4 4
DASH 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.

Source Unknown

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 481g (17.0 oz)
Amount per Serving
Calories 554 50% from fat
 % Daily Value *
Total Fat 31g 48%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1096mg 46%
Total Carbohydrate 19g 19%
Dietary Fiber 6g 23%
Sugars g
Protein 46g
Vitamin A 26% Vitamin C 123%
Calcium 26% Iron 41%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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