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Barbecued Tempeh and Peppers

Demonstrated by: Judy Thompson, Registered Dietitian.
Heart Healthy Recipes - February 1, 2000.

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Ingredients:

Barbecued Tempeh and Peppers

  • 1 tablespoon soy, olive, or canola oil
  • 2 medium onions, chopped
  • 1 red or green bell pepper, chopped or sliced
  • 1 clove garlic, minced
  • 8 oz soy tempeh, cut into 1/2-inch cubes
  • 1 tablespoon ground coriander
  • 1 1/2 teaspoons ground fennel
  • 1/4 teaspoon salt
  • 1 tablespoon low-sodium soy sauce
  • 3 tablespoons low-sodium tomato paste
  • 1 tablespoon brown sugar
  • 2/3 cup water
  • 1 teaspoon hot pepper sauce (optional)
  • 4 whole wheat pita pockets
  • 2 cups chopped romaine

Directions:

  1. In a wok or skillet, heat the oil.
  2. Sauté onions until transparent.
  3. Add bell pepper and garlic; cook for 5 minutes.
  4. Stir in the tempeh and cook for a few minutes.
  5. Add the coriander, fennel, and salt; cook for 1 minute.
  6. Combine soy sauce, tomato paste, sugar, and water; add to mixture and simmer for about 5 minutes, or until sauce thickens.
  7. Season with hot pepper sauce.
  8. Serve in warm pita pockets stuffed with romaine.

Makes 4 servings.

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