Barbecued Tempeh with Bell Peppers
Marinated tempeh simmered with sweet bell peppers in a barbecue sauce makes a delicious weekday meal. Serve it over rice or as sandwiches on toasted multigrain rolls.
Ingredient Set Name:
½ cup tamari or soy sauce, low-sodium if desired
2 Tbs. rice wine vinegar
4 tsp. lemon juice
2 tsp. agave nectar
8-oz. pkg. tempeh
1 cup sliced onion
2 medium red or green bell peppers, sliced in strips
1 tsp. minced garlic
¾ cup water
¼ cup tomato paste
1 to 2 Tbs. molasses
1 to 2 Tbs. dark brown sugar
2 tsp. prepared yellow mustard
2 tsp. apple cider vinegar
1 tsp. chili powder
- Marinade: In small bowl, combine marinade ingredients and mix well.
- Tempeh: Place tempeh in a shallow bowl and pour marinade over it. Cover and refrigerate several hours or overnight, turning occasionally. Drain tempeh and reserve marinade. Cut tempeh into 1/2-inch cubes.
- Coat bottom of large nonstick skillet with cooking spray and heat over medium heat until hot. Add onion and bell peppers and cook, stirring often, until just tender, about 5 minutes.
- Add marinade and all remaining ingredients except salt and pepper to skillet. Bring mixture to a boil. Reduce heat and simmer, uncovered, until mixture thickens, mashing cubes of tempeh slightly with a fork. Season with salt and pepper.