Barbecued Tempeh with Bell Peppers

Vegetarian Times Issue: September 1, 1998   p.34

Ingredients

4 Servings

Marinade

• 1/2 cup tamari or soy sauce, low-sodium if desired
• 2 Tbs. rice wine vinegar
• 4 tsp. lemon juice
• 2 tsp. agave nectar
  

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• 8-oz. pkg. tempeh
• 1 cup sliced onion
• 2 medium red or green bell peppers, sliced in strips
• 1 tsp. minced garlic
• 3/4 cup water
• 1/4 cup tomato paste
• 1 to 2 Tbs. molasses
• 1 to 2 Tbs. dark brown sugar
• 2 tsp. prepared yellow mustard
• 2 tsp. apple cider vinegar
• 1 tsp. chili powder
• Salt and freshly ground black pepper to taste

Directions

1. Marinade: In small bowl, combine marinade ingredients and mix well.
2. Tempeh: Place tempeh in a shallow bowl and pour marinade over it. Cover and refrigerate several hours or overnight, turning occasionally. Drain tempeh and reserve marinade. Cut tempeh into 1/2-inch cubes.
3. Coat bottom of large nonstick skillet with cooking spray and heat over medium heat until hot. Add onion and bell peppers and cook, stirring often, until just tender, about 5 minutes.
4. Add marinade and all remaining ingredients except salt and pepper to skillet. Bring mixture to a boil. Reduce heat and simmer, uncovered, until mixture thickens, mashing cubes of tempeh slightly with a fork. Season with salt and pepper.