Barbecued Tempeh and Peppers

Demonstrated by: Judy Thompson, Registered Dietitian

Ingredients

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

Instructions

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

Dinner

Other

Vegetarian

Heart Healthy Recipes 2/1/2000

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