"Barbecued" Tempeh


New Recipes from Moosewood Restaurant
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My experience with freezing tempeh was that it changed the texture...tempeh was more prone to crumble.
It was ok for soups, but not for tempeh burgers.

from New Recipes from Moosewood Restaurant; serves 4 to 6

1 lb tempeh, cubed
3 tbs vegetable oil
1 cup finely choppedonions
2 large garlic cloves,minced
1 tsp ground fennelseeds
1 tsp chili powder
1 tsp ground coriander
1 tsp ground cumin
1/8 tsp cayenne
1 green or redbell pepper, chopped


  • 2 tablespoons tamari soy sauce

  • 2 tablespoons fresh lemon juice

  • 3 tablespoons molasses or brown sugar

  • 2 tablespoons cider vinegar

  • 1 tablespoon prepared mustard

  • 6 tablespoons tomato paste (7-ounce can)

  • 1 cup water

  • 4 to 5 dashes Tabasco or other hot red pepper sauce

Sauté the onions, garlic, and spices until the onions begin to soften.
Add the peppers and tempeh and continue sautéing until the peppers brighten and the tempeh browns.

Transfer this mixture to a shallow baking pan.
Whisk together the sauce ingredients and pour them over the vegetable-tempeh mixture.

Bake covered at 350 F for half an hour and uncovered for another half an hour, stirring frequently throughout.

additional informations

Recipe group Main
Wayne Newman - waynew@visi.net
submitted by Renato Pichler / renato@vegetarismus.ch

if you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to info@swissveg.ch.
Thank you in advance.

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