Barbecued Tempeh With Bell Peppers

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/4-1/2 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
• 3/4 cup water
• 1/4 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

Recipe

• 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. cover and refrigerate at least two hours and up to overnight, turning occasionally. drain tempeh and reserve marinade. cut tempeh into 1/2-inch cubes.
• 5 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.
• 6 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.
• 7 serve over rice or use as a sandwich filling in a bun. enjoy!