Barbecued Tempeh and Peppers

Barbecued Tempeh and Peppers

Seasoned tempeh and veggies served in warm pita pocket bread.

Rating:

5 stars 5 stars 5 stars 5 stars 5 stars (3 ratings made) Rate
Serves: 4 person(s) Change

Preparation Time: 10 mins
Cooking Time: 20 mins

Diabetes-Friendly Recipe High-Fiber Recipe High-Calcium Recipe Quick And Easy Recipe Dairy-Free Recipe

Ingredients Convert to Imperial

  • 1 Tbsp low-sodium soy sauce (for sauce)
  • 3 Tbsp low-sodium tomato paste (for sauce)
  • 1 Tbsp brown sugar, unpacked (for sauce)
  • 2/3 cup water (for sauce)
  • 1 Tbsp soy oil
  • 2 cup chopped onions
  • 1 clove garlic, minced
  • 1 green or red bell pepper, chopped
  • 228.57 g cubed (1/2-inch cubes) soy tempeh
  • 1 Tbsp ground coriander
  • 1 1/2 tsp ground fennel
  • 1 tsp Tabasco sauce (optional)
  • 1 pinch salt
  • 4 whole wheat pita pocket bread (5-inch)
  • 2 cup chopped romaine lettuce

Directions:

SAUCE: Mix soy sauce, tomato paste, brown sugar, and water in a small bowl; set aside.

TEMPEH: Heat 1 tablespoon of the soy oil in a heavy non-stick skillet and sauté the chopped onions for 3 minutes, until they begin to soften.

Add the minced garlic and chopped bell pepper and continue to cook for 5 minutes. Add the tempeh cubes and sauté for 5 minutes. Add the coriander and fennel to the tempeh and vegetables and stir for 1 minute.

Pour the sauce in and simmer for about 5 minutes, until sauce has thickened. Add Tabasco sauce and salt.

Serve in warmed pita pockets stuffed with chopped lettuce.

Variations:

Add sliced tomatoes for extra vegetables.

Serving suggestion is not included in the nutritional analysis.

Tips:

Soy and barley tempeh is a nice tempeh to try.

Thanks to United Soybean Board