Barbecued Tempeh (Vegan)

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Title: Barbecued Tempeh (Vegan)
Yield: 2 Servings
Categories: Fat-Free


8 1/2 oz Tempeh, cut to small cubes
3 tb Vegetable oil
1 md Onion, chopped
2 Garlic cloves, minced
1 tb Fennel
1 ts Chili powder
1 ts Coriander
1 ts Cumin
1/4 ts Cayenne pepper
1 Green pepper, chopped
2 tb Tamari
2 tb Lemon juice
3 tb Molasses
2 tb Cider vinegar
1 tb Mustard powder
6 tb Tomato paste
1 c Water
4 ds 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.

Source Unknown

Posted by 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, using