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
    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.

Nutritional Information
(Per Serving)

Calories:325 cals
Kilojoules:1,359 kJ
Fat:10.9 g
Carbohydrates:45.9 g
Protein:17.0 g
Cholesterol:0.0 mg
Sodium:420 mg
Saturated Fat:2.0 g
Fiber:8.6 g
Calcium:102.0 mg
Total Sugars:8.6 g

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