Barbecued Tempeh and Peppers

[Guest guest]

I made this last nmight and it's so good I'm ging to

make again this weekend.

 

Tierso

 

Barbecued Tempeh and Peppers

 

1 tablespoon soy, olive, or canola oil

2 medium onions, chopped

1 red or green bell pepper, chopped or sliced

1 clove garlic, minced

8 ozs. soy tempeh, cut into 1/2-inch cubes

1 tablespoon ground coriander

1 1/2 teaspoons ground fennel

1/4 teaspoon salt

1 tablespoon low-sodium soy sauce

3 tablespoons low-sodium tomato paste

1 tablespoon brown sugar

2/3 cup water

1 teaspoon hot pepper sauce (optional)

4 whole wheat or white pitas

2 cups chopped romaine

 

In a wok or skillet, heat the oil. Saute onions until

transparent. Add bell pepper and garlic; cook for 5

minutes. Stir in the tempeh and cook for a few

minutes. Add the coriander, fennel, and salt; cook for

1 minute. Combine soy sauce, tomato paste, sugar, and

water; add to mixture and simmer for about 5 minutes,

or until sauce thickens. Season with hot pepper sauce.

Serve in warm pita pockets stuffed with romaine.

Serves 4.

 

 

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