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60+ Minutes |
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Cooked by: Chef / Last Modified: 2/7/2008 / Number of Servings: 2 |
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Directions: 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.
| Ingredients:
8 1/2 Ounce(s) Tempeh, cut to small cubes
3 Tablespoon(s) Vegetable oil
1 medium Onion, chopped
2 Garlic cloves, minced
1 Tablespoon(s) Fennel
1 Teaspoon(s) Chili powder
1 Teaspoon(s) Coriander
1 Teaspoon(s) Cumin
1/4 Teaspoon(s) Cayenne pepper
1 Green pepper, chopped
2 Tablespoon(s) Tamari
2 Tablespoon(s) Lemon juice
3 Tablespoon(s) Molasses
2 Tablespoon(s) Cider vinegar
1 Tablespoon(s) Mustard powder
6 Tablespoon(s) Tomato paste
1 Cup(s) Water
4 Dash(s) Tobasco sauce |
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