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1
In a large bowl combine the tempeh fingers with 2 tablespoons of the olive oil and toss well.
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2
Warm 4 tablespoons of the olive oil in a large skillet over medium-high heat.
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3
Add the tempeh fingers and cook for 5 to 7 minutes, adding more oil if necessary, until lightly browned.
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4
Turn the fingers over and cook for 5 to 7 minutes more, until lightly browned on the other side.
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5
Transfer the tempeh to a large plate lined with paper towels.
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6
Combine 2 tablespoons of the olive oil with the onion, onion powder, garlic powder, paprika, chili powder, red chili flakes, cayenne, thyme, oregano, 1 teaspoon salt, and 1 teaspoon black pepper in a large nonstick skillet over medium-low heat.
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7
Slowly saute for 15 minutes, stirring often to prevent burning, until well caramelized.
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8
Preheat oven to 350 degrees F.
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9
Add the green bell peppers and more oil if needed, and saute for 10 more minutes, or until the bell peppers are softened.
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10
In a large bowl combine 2 cups water, and the tomato paste, maple syrup, vinegar, and 2 teaspoons salt.
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11
Whisk well.
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12
Add the canned tomatoes with their juices and the onion green pepper mixture.
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13
Stir well.
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14
Place the tempeh in a large casserole dish.
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15
Pour the sauce on top, covering all the tempeh fingers.
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16
Cover the dish with foil and bake for 1 hour, or until most of the sauce is absorbed.
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17
Cut each baguette in half widthwise and then slice each half lengthwise, as you would for a sandwich.
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18
Place about 5 tempeh fingers on one slice, making sure you cover it with plenty of sauce, and place another slice on top.
