Baked Barbecued Tempeh

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Baked Barbecued Tempeh

 

2 cups onion, cut in half moons

2 cups lengthwise-quartered horizontally-sliced seeded green pepper

2 cups lengthwise-quartered horizontally-sliced seeded red pepper

3 8 oz. each packages multi-grain tempeh, cut 1 " cubes

2 tablespoons olive oil

2 tablespoons tamari

bbq sauce

 

Lightly oil (or spray with oil) a large baking dish (9- by 13-inch or larger).

Place the sliced onions and peppers in the prepared pan. Bake at 375 degrees for

20 minutes to slightly roast the vegetables. Remove the pan from the oven,

transfer the vegetables to a plate, and set aside.

Place the tempeh in the same baking pan. In a small bowl, whisk together the

olive oil and tamari. Pour the tamari mixture over the tempeh. Bake the tempeh

at 375 degrees for 10 minutes. Remove the pan from the oven, stir the tempeh,

and return the pan to the oven. Bake the tempeh an additional 5 to 10 minutes,

or until the tempeh is lightly browned and the liquid is absorbed. Remove the

pan from the oven.

Add the reserved vegetables along with bbq sauce, and toss gently to combine.

Return the pan to the oven, bake an additional 15 to 20 minutes, or until the

sauce is bubbly. Serve as a main dish or side dish, as a sauce for grains or

pasta, or as a sandwich filling.

Makes 6 to 8 servings.