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August 26, 2014

Barbecue-Flavored Roasted Tempeh and Vegetables

A tasty and nutritious main dish

Nava Atlas

  • You don't even need a grill to enjoy this savory tempeh barbecue meal. Rhea Parsons/The "V" Word

Serves 6

Two 8-ounce packages tempeh, any variety*
1 green bell pepper, cut into wide strips
1 red bell pepper, cut into wide strips
1 cup baby carrots
1 medium zucchini, sliced 1/2 inch thick
1 medium red onion, halved and thinly sliced, rings separated
1 cup small whole baby bella or crimini mushrooms
1 cup natural barbecue sauce, or as needed to coat ingredients

Preheat the oven to 425 F (220 C).

Cut the tempeh in half lengthwise, then crosswise into short, 1/2-inch-thick strips.

Stir all the ingredients together in a mixing bowl, then transfer them to a foil-lined and lightly oiled roasting pan.

Bake for 20 to 25 minutes, or until the vegetables are just tender, stirring after the first 10 minutes, then serve.

 Tips/variations

  • You can also substitute strips of tofu (firm or extra-firm) for the tempeh.
  • Add or omit vegetables according to your taste.
  • Having a cook-out? Fold some kitchen foil into a flat package open at the top and roast this on the grill.

(Recipe courtesy of Vegan Express by Nava Atlas. Photo courtesy of Rhea Parsons of The "V" Word.)

Nutrition

All figures are per serving (assumes 6 servings).

Calories: 253
Fat: 8 g 
Carbs: 33 g
Fiber: 2 g
Protein: 14 g
Sodium: 600 mg

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