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Barbeque Tempeh and Peppers Recipe

Barbeque Tempeh and Peppers Recipe

4 servings



1 package tempeh, cubed

Tamari Marinade

1 cup each: sliced onion, green bell pepper

1 teaspoon minced garlic

1 cup water

1/4 cup reduced-sodium tomato paste

1-2 tablespoons each: unsulphured molasses, brown sugar

2 teaspoons each: prepared mustard, cider vinegar

1 teaspoon chili powder

Salt and pepper, to taste

3 cups cooked brown basmati rice, warm


Tamari Marinade:

2 tablespoons each: reduced-sodium tamari soy sauce, cider vinegar

1 1/2 teaspoons minced garlic

1/2-1 teaspoon chili powder


Place tempeh in shallow glass bowl, pour Tamari Marinade over and toss. Refrigerate, covered, several hours or overnight, tossing occasionally. Drain, reserve marinade.


Saute onion, bell peppers, and garlic in lightly greased skillet until tender, 5 to 8 minutes. Add reserved marinade and remaining ingredients, except salt, pepper and rice, to skillet, heat to boiling. Reduce heat and simmer, uncovered, until mixture is thickened, mashing cubes of tempeh slightly with a fork. Season to taste with salt and pepper, serve over rice.


Tamari Marinade:

Mix all ingredients

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