Barbecue-Flavored Roasted Tempeh and Vegetables

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Barbecue-Flavored Roasted Tempeh and Vegetables

Two 8-ounce packages tempeh, any variety

1 green bell pepper, cut into wide strips

1 red bell pepper, cut into wide strips

1 cup baby carrots

1 medium zucchini, sliced 1/2 inch thick

1 medium red onion, halved and thinly sliced, rings

separated

1 cup small whole baby bella mushrooms, or crimini

mushrooms, optional

1 cup natural barbecue sauce, or as needed to coat

ingredients

 

 

 

 

 

Preheat the oven to 425 degrees.

 

Cut the tempeh in half lengthwise, then crosswise into

short, 1/2-inch-thick strips.

 

Stir all the ingredients together in a mixing bowl,

then transfer to a foil-lined and lightly oiled

roasting pan.

 

Bake for 20 to 25 minutes, or until the vegetables are

just tender, stirring after the first 10 minutes, then

serve.

 

6 servings

 

Author: adapted from Vegan Express by Nava Atlas, to

be published February 2008 by Broadway Books.

Formatted by Chupa Babi: `12.02.07

 

ChupaNote: the barbecue sauce itself was not enough

seasoning. Added sea salt, red pepper flakes and

Saigon cinnamon.

 

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