8 1/2 oz tempeh, cut to small cubes
3 tbsp vegetable oil
1 medium onion, chopped
2 each garlic cloves, minced
1 tbsp fennel
1 tsp chili powder
1 tsp coriander
1 tsp cumin
1/4 tsp cayenne pepper
1 each green pepper, chopped
2 tbsp tamari
2 tbsp lemon juice
3 tbsp molasses
2 tbsp cider vinegar
1 tbsp mustard powder
6 tbsp tomato paste
1 cup water
4 dash tobasco sauce
A Recipe for
Barbecued Tempeh
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sing Sage: |
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This Recipe for Barbecued Tempeh is one of thousands in the Recipes-to-go Barbecue Cookbook.
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| Author Unknown |
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Food Tip |
This is a recipe for Barbecued Tempeh from the recipe cookbook of Recipes-to-go (Barbecue)
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Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. |
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The way you cut your meat reflects the way you live. |
| Confucius |
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. |
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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
Serves: 2
Barbecued Tempeh Recipe brought to you by Recipes To-Go