Barbecued Tempeh

• 8 1/2 ounces tempeh cut to small cubes
• 3 tablespoons vegetable oil
• 1 medium onions chopped
• 2 each garlic cloves
• 1 tablespoon fennel bulb
• 1 teaspoon chili powder
• 1 teaspoon coriander
• 1 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 1 each green bell peppers chopped
• 2 tablespoons soy sauce, tamari tamari
• 2 tablespoons lemon juice
• 3 tablespoons molasses
• 2 tablespoons apple cider vinegar
• 1 tablespoon dry mustard
• 6 tablespoons tomato paste
• 1 cup water
• 4 dash red hot pepper sauce

1. Saute onions, garlic and spices until onions soften.
2. Add peppers and tempeh chunks and continue to saute for 5 minutes or so.
3. Transfer to a shallow baking pan.
4. Whisk together the sauce ingredients (tamari, lemon juice, molasses, vinegar, mustard, paste and water).
5. Add to the vegetables.
6. Bake for 30 minutes at 350F (180C) for 30 minutes covered and then for 30 minutes uncovered.
7. Stir frequently throughout.
8. Serve on rice with coleslaw or stuff into pita.
9. Source Unknown

cubes, vegetable oil, onions, garlic, fennel bulb, chili powder, coriander, cumin, cayenne pepper, green bell peppers, soy sauce, lemon juice, molasses, apple cider vinegar, mustard, tomato paste, water, red hot pepper sauce

Taken from recipeland.com/recipe/v/barbecued-tempeh-5224 (may not work)