Barbecued Tempeh (vegan) Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
8 1/2 ounce: 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,
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
Posted by deeanne@genie.geis.com to Fatfree Digest [Volume 13 Issue
9] Dec. 9, 1994.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
1.80
Source from luhu.jp
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
Posted by deeanne@genie.geis.com to Fatfree Digest [Volume 13 Issue
9] Dec. 9, 1994.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
1.80
Source from luhu.jp