Barbecued Tempeh With Bell Peppers

Ingredients

Marinade

• 1/4-1/2 cup soy sauce
• 2 tablespoons rice wine vinegar
• 4 teaspoons lemon juice
• 2 teaspoons honey

• 1 (8 ounce) package tempeh
• 1 cup sliced sweet onion
• 2 medium red bell peppers or green bell peppers, sliced in strips
• 1 teaspoon minced garlic
• 3/4 cup water
• 1/4 cup tomato paste
• 1-2 tablespoon molasses
• 1-2 tablespoon dark brown sugar
• 2 teaspoons whole grain mustard
• 2 teaspoons apple cider vinegar
• 1 teaspoon chili powder
• salt
• fresh ground black pepper

Directions

1. 1

   Marinade:

2. 2

   In small bowl, combine marinade ingredients and mix well.

3. 3

   Tempeh:.

4. 4

   Place tempeh in a shallow bowl and pour marinade over it. Cover and refrigerate at least two hours and up to overnight, turning occasionally. Drain tempeh and reserve marinade. Cut tempeh into 1/2-inch cubes.

5. 5

   Coat bottom of large nonstick skillet with cooking spray and heat over medium heat until hot. Add onion and bell peppers and cook, stirring often, until just tender, about 5 minutes.

6. 6

   Add marinade and all remaining ingredients except salt and pepper to skillet. Bring mixture to a boil. Reduce heat and simmer, uncovered, until mixture thickens, mashing cubes of tempeh slightly with a fork. Season with salt and pepper.

7. 7

   Serve over rice or use as a sandwich filling in a bun. Enjoy!