Barbecued Tempeh Recipe

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Barbecued Tempeh Ingredients

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

Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table.
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The more you eat, the less flavor; the less you eat, the more flavor.
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This Barbecued Tempeh recipe is one of many in our Barbecue Category.

Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.

This Recipe for Barbecued Tempeh is one of thousands in the Recipes-to-go Barbecue Cookbook.

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Barbecued Tempeh Recipe
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This is a recipe for Barbecued Tempeh from the recipe cookbook of Recipes-to-go (Barbecue)

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Barbecued Tempeh

Fish, to taste right, must swim three times - in water, in butter, and in wine.
Polish Proverb

Barbecued Tempeh Directions

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

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Barbecued Tempeh Recipe from the Recipes-To-go.com Barbecue Recipe Cookbook

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