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Barbecued Tempeh (Vegan)

bbq, low-fat, vegan, vegetarian

8 1/2 oz tempeh, cut to small cubes
3 tablespoon vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon fennel
1 teaspoon chili powder
1 teaspoon coriander
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1 green pepper, chopped
2 tablespoon tamari
2 tablespoon lemon juice
3 tablespoon molasses
2 tablespoon cider vinegar
1 tablespoon mustard powder
6 tablespoon tomato paste
1 cup water
4 dash tobasco sauce

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 Fat- Free Digest [Volume 13 Issue 9] Dec. 9, 1994. FAT- Free Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. 1.80á

Yield: 2 servings

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