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* Exported from MasterCook *

 

Barbecued Tempeh

 

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Serving Size : 4 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 pound tempeh -- sliced diagonally, about 1/3-inch thick

1/4 cup vegetable oil

1 medium onion -- chopped

1 chipotle pepper

3 tablespoons cider vinegar

3 tablespoons tomato paste

2 tablespoons barley malt or molasses

1 tablespoon dijon-style mustard

1 cups vegetable stock -- (1-1/2)

1 cup coffee or roasted grain substitute

salt and freshly ground black pepper

4 whole-grain sandwich buns

 

In a large skillet, over medium heat, brown tempeh slices in oil and remove to a

paper towel to drain.

 

Add onion to skillet and sauté over medium heat until lightly browned, about 8

minutes. Add whole chipotle and cook for 2 minutes more, until onion is browned.

Add vinegar and stir to release browned bits from pan bottom.

 

Stirring in each ingredient gradually, add tomato paste, barley malt, mustard,

vegetable stock, and coffee. Simmer until mixture is almost reduced by half.

 

Remove chipotle, slice in half, remove seeds, mince pepper, and return to sauce.

Add browned tempeh and simmer for about 10 more minutes.

 

Divide tempeh and sauce evenly among buns and serve with coleslaw, either on the

sandwich or on the side.

 

S(Mailing Lists):

" Minutemeals <editor on 7 Feb 2001 "

 

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Per Serving (excluding unknown items): 558 Calories; 26g Fat (40.3% calories

from fat); 28g Protein; 59g Carbohydrate; 4g Dietary Fiber; 1mg Cholesterol;

761mg Sodium. Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 4 Fat;

1/2 Other Carbohydrates.

 

NOTES : The recipe notes on the site state that if you use the molasses as

directed below, you should use only 2/3 cup coffee and add 1/3 cup water.

 

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