Barbecue Chicken Tempeh

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* Exported from MasterCook *

 

Barbecue " Chicken " Tempeh

 

Recipe By :Cookin' Southern Vegetarian Style, Ann Jackson

Serving Size : 4 Preparation Time :0:00

Categories : Entree Soy

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 8-ounce packages tempeh -- thawed

1 onion -- chopped

A few tablespoons oil

5 cups Wild Woman's Bar-be-que Sauce

 

Cut tempeh pieces into quarters.

 

In a large ovenproof skillet over medium heat (or an electric skillet set to 350

degrees), heat oil and saute onions until slightly softened. Add tempeh and

saute 20 to 30 minutes, turning once, until slightly browned on both sides.

 

Stir in 4 1/2 cups barbecue sauce and 1/2 cup water. Cover and bake in

300-degree oven about 30 minutes (or in loosely covered 300-degree electric

skillet for 40 minutes). Check occasionally; if sauce gets too thick, add

remaining 1/2 cup barbecue sauce. Uncover and cook 10 more minutes.

 

Makes 4 to 6 servings.

 

Cuisine:

" Southern "

Source:

" /message/EthnicRegionalMCook/2247 "

S(Formatted by):

" Nancy Braswell "

Copyright:

" Book Publishing Company, 2000 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 384 Calories; 13g Fat (29.0% calories

from fat); 7g Protein; 66g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol;

2704mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 2 1/2

Fat; 2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0

 

 

* Exported from MasterCook *

 

Wild Woman's Bar-be-que Sauce

 

Recipe By :Cookin' SouthernVegetarian Style, Ann Jackson

Serving Size : 16 Preparation Time :0:00

Categories : Condiment Sauces & Gravies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 onions -- sliced

2 cloves garlic -- smashed and chopped

1/3 cup oil

1 teaspoon allspice

1/2 teaspoon cayenne pepper

3/4 cup molasses

1/2 cup prepared mustard

2 28-ounce cans tomato sauce to

3 28-ounce cans tomato sauce -- (depending on desired amount)

2 tablespoons brown sugar

1 teaspoon chili powder

1/2 lemon, juice from (optional)

1 tablespoon ginger juice (see note) -- or

2 teaspoons powdered ginger

2 tablespoons tamari sauce

salt to taste

2 tablespoons dark miso -- dissolved in

1/2 cup water

 

Saute the onions and garlic in the oil over medium heat in a pot or large

saucepan. When onions are soft, add allspice, cayenne, molasses and mustard.

Stir and cook for a few minutes, then add all the remaining ingredients except

the miso dissolved in water.

 

Let sauce simmer over medium-low to low heat for 2 to 3 hours. (Lower heat as

sauce thickens.) Taste and add more allspice, cayenne, molasses and salt if

necessary. Stir in the miso dissolved in water and remove from heat.

 

Source:

" /message/EthnicRegionalMCook/2247 "

S(Formatted by):

" Nancy Braswell "

Copyright:

" Book Publishing Company, 2000 "

Yield:

" 8 cups "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 149 Calories; 5g Fat (29.7% calories from

fat); 3g Protein; 26g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 1081mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1 Fat; 1 Other

Carbohydrates.

 

NOTES : To make ginger juice, grate fresh peeled ginger root on the fine edge of

a grater till you have about 1/4 cup. Squeeze this in your hands, or in a piece

of cheesecloth to extract the juice. Alternatively, you may grate the ginger and

squeeze it through a garlic press.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0