Sweet and Spicy Barbeque Tempeh with Peppers

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Sweet and Spicy Barbeque Tempeh with Peppers

 

3 packages tempeh

1 1/2 or more cups of your favorite barbeque sauce

 

2 tablespoons olive oil

1 small onion, chopped

3 bell peppers

nickel sized-quarter sized slice ginger, chopped

zest of one orange

1 jalapeno pepper, de-seeded and chopped

2 tomatoes, chopped

2 peaches, chopped

1 small orange, peeled and chopped

1/2 cup or more grated carrot

 

1/2 cup or more favorite barbecue sauce

salt to taste

pepper to taste

cayenne pepper or more chopped jalapeno to taste

maple syrup, optional and to taste, especially if your barbecue sauce doesn't

have enough sweetness

 

Cut tempeh into " fingers, " and put them into the large size ziplock bag. Pour

the 1 1/2 or more cups of your favorite barbeque sauce, enough to coat over the

tempeh. Close the bag and massage the barbeque sauce and tempeh together until

the sauce is covering all of the tempeh fingers. Put the marinating tempeh into

the refrigerator until you need it.

Pour 2 tablespoons olive oil into a large saucepan or pot, and when hot, put the

chopped onion in. Stir and cook the onion until transluscent, approximately 5

minutes. Add the bell peppers, ginger, orange zest, and jalapeno pepper. Mix

thoroughly, set the heat to low, and cook the onion and peppers until they start

to cook down and reduce in size, approximately 10 minutes. Add the chopped

tomatoes, chopped peaches, and chopped orange. Still allow to slowly cook for a

few minutes until the tomatoes, peaches, and orange break down and start to

create a sauce. Add the grated carrot and the tempeh and stir gently so as not

to break the tempeh into pieces. Cook until tempeh is hot and thoroughly

cooked,10 more minutes or so, and then add more barbeque sauce, salt, pepper,

cayenne, and maple syrup to your desired sweetness and spiciness. If you require

more hotness, go for more jalapeno and cayenne. More sweetness, add more peach

or orange. Serve hot or pour

into a casserole dish and reheat later. Actually, it's fine cold, too.

Yields 8 servings.

 

 

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