Barbecued Tempeh and Peppers
Seasoned tempeh and veggies served in warm pita pocket bread.
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.
Tips:
Soy and barley tempeh is a nice tempeh to try.