Vegetarian: Vegetarian Dishes: Barbecued Tempeh and Peppers

Seasoned tempeh and veggies served in warm pita pocket bread.

Author: United Soybean Board
Date: February 26, 2008

Suggestions: Soy and barley tempeh is a nice tempeh to try.

Serves: 4 person(s)

Preparation Time: 10 mins
Cooking Time: 20 mins

Ingredients:

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
8 oz 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.