Barbecued Tempeh With Bell Peppers Recipe

Name: Barbecued Tempeh With Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14-½ cup soy sauce; 2 tablespoons rice wine vinegar; 4 teaspoons lemon juice; 2 teaspoons honey; 1 (8 ounce) package tempeh; 1 cup sliced sweet onion; 2 medium red bell peppers or 2 medium green bell peppers, sliced in strips; 1 teaspoon minced garlic; ¾ cup water; ¼ cup tomato paste; 1 -2 tablespoon molasses; 1 -2 tablespoon dark brown sugar; 2 teaspoons whole grain mustard; 2 teaspoons apple cider vinegar; 1 teaspoon chili powder; salt; fresh ground black pepper

Servings: persons

14-½ cup soy sauce
2 tablespoons rice wine vinegar
4 teaspoons lemon juice
2 teaspoons honey
1 (8 ounce) package tempeh
1 cup sliced sweet onion
2 medium red bell peppers or 2 medium green bell peppers, sliced in strips
1 teaspoon minced garlic
¾ cup water
¼ cup tomato paste
1 -2 tablespoon molasses
1 -2 tablespoon dark brown sugar
2 teaspoons whole grain mustard
2 teaspoons apple cider vinegar
1 teaspoon chili powder
salt
fresh ground black pepper

1
Marinade:
2
In small bowl, combine marinade ingredients and mix well.
3
Tempeh:.
4
Place tempeh in a shallow bowl and pour marinade over it.
5
Cover and refrigerate at least two hours and up to overnight, turning occasionally.
6
Drain tempeh and reserve marinade.
7
Cut tempeh into 1/2-inch cubes.
8
Coat bottom of large nonstick skillet with cooking spray and heat over medium heat until hot.
9
Add onion and bell peppers and cook, stirring often, until just tender, about 5 minutes.
10
Add marinade and all remaining ingredients except salt and pepper to skillet.
11
Bring mixture to a boil.
12
Reduce heat and simmer, uncovered, until mixture thickens, mashing cubes of tempeh slightly with a fork.
13
Season with salt and pepper.
14
Serve over rice or use as a sandwich filling in a bun.
15
Enjoy!

334

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 14-½ cup soy sauce, 2 tablespoons rice wine vinegar, 4 teaspoons lemon juice, 2 teaspoons honey, and more.

Yes, Barbecued Tempeh With Bell Peppers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Barbecued Tempeh With Bell Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions