Title: Barbecued Tempeh (Vegan)
Categories: Vegetarian Lowfat Bbq Vegan
Yield: 2 Servings

8 1/2	oz	Tempeh, cut to small cubes
3	tb	Vegetable oil
1	md	Onion, chopped
2		Garlic cloves, minced
1	tb	Fennel
1	ts	Chili powder
1	ts	Coriander
1	ts	Cumin
1/4	ts	Cayenne pepper
1		Green pepper, chopped
2	tb	Tamari
2	tb	Lemon juice
3	tb	Molasses
2	tb	Cider vinegar
1	tb	Mustard powder
6	tb	Tomato paste
1	c	Water
4	ds	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 Fatfree Digest [Volume 13 Issue 9] Dec. 9, 1994.

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

1.80á

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