Barbecued Tempeh With Bell Peppers

Name: Barbecued Tempeh With Bell Peppers
Ingredients: 14-12 cup soy sauce; 2 tablespoons rice wine vinegar; 4 teaspoons lemon juice; 2 teaspoons honey; 1 (8 ounce) package tempeh; 1 cup sliced sweet onion; 2 medium red bell peppers or 2 medium green bell peppers, sliced in strips; 1 teaspoon minced garlic; 34 cup water; 14 cup tomato paste; 1 -2 tablespoon molasses; 1 -2 tablespoon dark brown sugar; 2 teaspoons whole grain mustard; 2 teaspoons apple cider vinegar; 1 teaspoon chili powder; salt; fresh ground black pepper

17 ingredients

15 steps

Ingredients

14-12 cup soy sauce
2 tablespoons rice wine vinegar
4 teaspoons lemon juice
2 teaspoons honey
1 (8 ounce) package tempeh
1 cup sliced sweet onion
2 medium red bell peppers or 2 medium green bell peppers, sliced in strips
1 teaspoon minced garlic
34 cup water
14 cup tomato paste
1 -2 tablespoon molasses
1 -2 tablespoon dark brown sugar
2 teaspoons whole grain mustard
2 teaspoons apple cider vinegar
1 teaspoon chili powder
salt
fresh ground black pepper

Directions

1

Marinade:
2

In small bowl, combine marinade ingredients and mix well.
3

Tempeh:.
4

Place tempeh in a shallow bowl and pour marinade over it.
5

Cover and refrigerate at least two hours and up to overnight, turning occasionally.
6

Drain tempeh and reserve marinade.
7

Cut tempeh into 1/2-inch cubes.
8

Coat bottom of large nonstick skillet with cooking spray and heat over medium heat until hot.
9

Add onion and bell peppers and cook, stirring often, until just tender, about 5 minutes.
10

Add marinade and all remaining ingredients except salt and pepper to skillet.
11

Bring mixture to a boil.
12

Reduce heat and simmer, uncovered, until mixture thickens, mashing cubes of tempeh slightly with a fork.
13

Season with salt and pepper.
14

Serve over rice or use as a sandwich filling in a bun.
15

Enjoy!