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: 1/2 cup tamari or soy sauce, low-sodium if desired; 2 Tbs. rice wine vinegar; 4 tsp. lemon juice; 2 tsp. agave nectar; 8-oz. pkg. tempeh; 1 cup sliced onion; 2 medium red or green bell peppers, sliced in strips; 1 tsp. minced garlic; 3/4 cup water; 1/4 cup tomato paste; 1 to 2 Tbs. molasses; 1 to 2 Tbs. dark brown sugar; 2 tsp. prepared yellow mustard; 2 tsp. apple cider vinegar; 1 tsp. chili powder; Salt and freshly ground black pepper to taste

Servings: persons

1/2 cup tamari or soy sauce, low-sodium if desired
2 Tbs. rice wine vinegar
4 tsp. lemon juice
2 tsp. agave nectar
8-oz. pkg. tempeh
1 cup sliced onion
2 medium red or green bell peppers, sliced in strips
1 tsp. minced garlic
3/4 cup water
1/4 cup tomato paste
1 to 2 Tbs. molasses
1 to 2 Tbs. dark brown sugar
2 tsp. prepared yellow mustard
2 tsp. apple cider vinegar
1 tsp. chili powder
Salt and freshly ground black pepper to taste

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

164

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 1/2 cup tamari or soy sauce, low-sodium if desired, 2 Tbs. rice wine vinegar, 4 tsp. lemon juice, 2 tsp. agave nectar, 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.

Barbecued Tempeh with Bell Peppers

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