Barbecued Tempeh Recipe




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

 

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Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




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


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Cook beef in nonstick pans. If needed, use cooking sprays instead of oil or butter.


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


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Barbecued Tempeh

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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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