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Barbecued Tempeh And Peppers

Chef.Foodie's picture
  Vegetable oil 3 Tablespoon
  Onions 2 Medium, chopped to make about 2 cups
  Garlic clove 1 Large
  Red bell pepper 1 (Preferably Red)
  Soy/Mixed grain tempeh 1⁄2 Pound (1 Package)
For sauce
  Soy sauce 1 Tablespoon
  Tomato paste 3 Tablespoon
  Brown sugar/Molasses 1 Tablespoon
  Water 2⁄3 Cup (10.67 tbs)
  Ground coriander 1 Tablespoon
  Ground fennel 1 1⁄2 Teaspoon
  Tabasco/Other hot pepper sauce 2 Teaspoon (Use According To Taste)
  Salt To Taste
  Pita breads 4
  Fresh lettuce leaves 4

Heat 2 tablespoons of the oil in a heavy skillet and saute the chopped onions for 3 to 4 minutes, until they begin to soften.
While the onions saute, mince the garlic and chop the bell pepper; add them to the onions.
Continue to cook another 5 minutes, stirring often.
Cube the tempeh, add it to the skillet, and saute for about 5 minutes, until it begins to brown.
If necessary, add a litde more oil to preventsticking.
While the tempeh browns, mix together the sauce ingredients in a small bowl and set aside.
Add the coriander and fennel to the tempeh and vegetables, and stir constandy for a minute.
Pour on the sauce and simmer for about 5 minutes, until the sauce has thickened.
Add Tabasco and salt to taste.
Serve in warmed pita pockets stuffed with crisp lettuce leaves.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 581 Calories from Fat 216

% Daily Value*

Total Fat 24 g37.5%

Saturated Fat 3.3 g16.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 604.8 mg25.2%

Total Carbohydrates 65 g21.7%

Dietary Fiber 11.7 g46.9%

Sugars 15.1 g

Protein 28 g56.4%

Vitamin A 39.2% Vitamin C 95.3%

Calcium 28.4% Iron 63.5%

*Based on a 2000 Calorie diet

Barbecued Tempeh And Peppers Recipe