Barbecued Tempeh Vegan Recipe

8 1/2 oz Tempeh, cut to small cubes

3 tb Vegetable oil

1 md Onion, chopped

2 ea Garlic cloves, minced

1 tb Fennel

1 ts Chili powder

1 ts Coriander

1 ts Cumin

1/4 ts Cayenne pepper

1 ea Green pepper, chopped

2 tb Tamari

2 tb Lemon juice

3 tb Molasses

2 tb Cider vinegar

1 tb Mustard powder

6 tb Tomato paste

1 c Water

4 ds Tobasco sauce

Saute onions, garlic & spices till onions soften. Add peppers & tempeh chunks & continue to saute for 5 minutes or so. Transfer to a shallow baking pan. Whisk together the sauce ingredients (tamari, lemon juice, molasses, vinegar, mustard, paste & water). Add to the vegetables. Bake for 30 minutes at 350F for 30 minutes covered & then for 30 minutes uncovered.

Stir frequently throughout. Serve on rice with coleslaw or stuff into pita. Source Unknown Posted by deeanne@genie.geis.com to Fatfree Digest [Volume 13 Issue 9] Dec. 9, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. 1.80?