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Print this Recipe    Barbecued Tempeh

Barbecued Tempeh

1 pound tempeh, cubed
3 tablespoons vegetable oil
1 cup finely chopped onions
2 large garlic cloves, minced
1 teaspoon ground fennel seeds
1 teaspoon chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/8 teaspoon cayenne
1 green or red bell pepper, chopped

2 tablespoons tamari soy sauce
2 tablespoons fresh lemon juice
3 tablespoons molasses or brown sugar
2 tablespoons cider vinegar
1 tablespoon prepared mustard
6 tablespoons tomato paste (7-ounce can)
1 cup water
4 to 5 dashes Tabasco or other hot red pepper sauce

Saute the onions, garlic, and spices until the onions begin to
soften. Add the peppers and tempeh and continue sauteing until the
peppers brighten and the tempeh browns. Transfer this mixture to
a shallow baking pan. Whisk together the sauce ingredients and pour
them over the vegetable-tempeh mixture. Bake covered at 350 F for
half an hour and uncovered for another half an hour, stirring
frequently throughout.

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