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Barbecued Tempeh and Peppers Recipe
| Onions, medium size, chopped | |
| Garlic clove, minced | |
| Bell pepper, red or green, chopped | |
| Soy oil | |
| Soy tempeh cubed into small ½ inch cubes (soy and barley tempeh is a nice tempeh to try) | |
| Coriander, ground | |
| Fennel, ground | |
| Tabasco sauce (optional) | |
| Whole wheat pita pockets | |
| Romaine lettuce, chopped | |
| Sauce | |
| Low sodium soy sauce | |
| Low sodium tomato paste | |
| Brown sugar | |
| Water |
Chop and mince all the vegetables.
Mix the sauce ingredients with the water in a small bowl and set aside.
Heat 1 tablespoon of the soy oil in a heavy non-stick skillet and sauté the chopped onions for 3 minutes, until they begin to soften.
Add the minced garlic and chopped bell pepper and continue to cook for 5 minutes. Add the tempeh cubes and sauté for 5 minutes.
Add the coriander and fennel to the tempeh and vegetables and stir for 1 minute.
Pour the sauce in and simmer for about 5 minutes, until sauce has thickened. Add Tabasco sauce and salt to taste.
Serve in warmed pita pockets stuffed with chopped lettuce.
Nutrition Per Serving:
Calories 325, Protein 17.1 g, Carbohydrates 48.3 g, Dietary fiber 5.86 g, Total fat 9.37 g, Saturated fat 1.35 g, Calcium 99.8 mg, Sodium 361 mg
