Barbecued Tempeh with Bell Peppers Recipe | Vegetarian Times Skip to main content

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.


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½ cup tamari or soy sauce, low-sodium if desired
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2 Tbs. rice wine vinegar
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4 tsp. lemon juice
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2 tsp. agave nectar


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8-oz. pkg. tempeh
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1 cup sliced onion
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2 medium red or green bell peppers, sliced in strips
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1 tsp. minced garlic
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¾ cup water
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¼ cup tomato paste
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1 to 2 Tbs. molasses
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1 to 2 Tbs. dark brown sugar
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2 tsp. prepared yellow mustard
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2 tsp. apple cider vinegar
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1 tsp. chili powder


  1. Marinade: In small bowl, combine marinade ingredients and mix well.
  2. 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.
  3. 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.
  4. 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.

Nutrition Information: 

18 g
Total Fat: 
5 g
Saturated Fat: 
1 g
30 g
215 mg
7 g
4 Servings

Comments on this Recipe

I just finished eating this, and it was delicious! I modified it by using Bragg's Liquid Aminos instead of tamari or soy sauce. This resulted in it being a tad salty, so I will use less and replace the remainder with water the next time I make it. I also only used 1 TBS of molasses, as I am not a big fan. Other than the slight saltiness, my fiance and I both enjoyed it very much, and I know that it will become a staple. Thank you for this recipe!